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Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits are like a biscuit and a blueberry muffin all in one! The cream cheese adds softness, while the buttery and crispy edges make it all biscuit with sweet blueberries in every bite!

Blueberry Cream Cheese Biscuits

Do you see that gorgeous biscuit up there? It’s like my breakfast dreams have come true. I usually wait until the weekend to go all-in on breakfast carbs…but friends…today’s recipe is completely worth the few extra minutes on a random Wednesday morning.

And I totally promise you, it’s only a few minutes. Weekday mornings are basically everyman for himself around here. Occasionally I make eggs, or smoothies…but it’s generally cereal and oatmeal, or whatever you can grab as you’re running out the door.

Nonetheless, biscuits are kind of my weakness. I shared with you guys The Best Skillet Biscuits you will ever have a few weeks ago, and if you haven’t made those yet, run don’t walk to your skillet ASAP!

But today’s recipe is a recipe from The Pretty Dish, the latest cookbook from Jessica Merchant, the blogger behind How Sweet Eats, and they are completely delicious. The cream cheese really adds softness and richness, which is fantastic, and did I mention BLUEBERRIES? How have I never thought of adding blueberries to biscuits?!

Blueberry Cream Cheese Biscuits

And like I said, the really only take a few minutes to put together. I can safely say these will be done from start to finish in under 30 minutes with minimal effort.

You can even use frozen (and thawed) blueberries if they aren’t in season! Frozen fruit is really a great option to have your favorites year-round.

Blueberry Cream Cheese Biscuits

Jessica says in the book that you can use a biscuit (or cookie cutter) to make these…OR you can drop the dough onto the baking sheet…which is what I did.

Blueberry Cream Cheese Biscuits

Be a little careful when stirring your blueberries into your dough so they stay mostly intact.

They bake up completely gorgeous, and I’d go as far to say they are pretty no-fail.

Blueberry Cream Cheese Biscuits

AND I will say that Jessica includes with this biscuit recipe, a recipe for Salted Vanilla Butter…which OMG SALTED VANILLA BUTTER. Unfortunately, I live with animals, and as soon as these came out of the oven, my kids ate all but 1 of them in a matter of 10 minutes…without butter. Like I said, animals.

But along with that butter recipe, The Pretty Dish includes over 150 recipes from breakfast, dinners, desserts, cocktails, beauty scrubs, party playlists and more. I am serious, she covered EVERYTHING!

The Pretty Dish by Jessica Merchant

I might have made her Pimento Cheese stuffed Olive Dirty Martini the day that I got the book in the mail. And OMG SO GOOD.  You guys need to go order your copy asap!

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Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 12 biscuits 1x
  • Category: Biscuits
  • Method: Oven
  • Cuisine: American


Blueberry Cream Cheese Biscuits are like a biscuit and a blueberry muffin all in one! The cream cheese adds softness, while the buttery and crispy edges make it all biscuit with sweet blueberries in every bite!


  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold butter, cut into very small pieces
  • 4– ounces cold cream cheese, cubed
  • 1 1/4 cup cold buttermilk
  • 1 cup fresh or frozen and thawed blueberries


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the cream cheese and butter and use a fork, pastry cutter, or your hands to mix until the mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in the buttermilk. Stir with a large spoon until just combined. Carefully fold in the blueberries until evenly distributed.
  3. Turn the dough out onto a lightly floured surface and pat the dough into a circle that is about 1 1/2 inches thick. Using a biscuit or cookie cutter, cut the dough into 12 equal rounds and place on your prepared baking sheet. Alternately you can drop the biscuit dough onto the baking sheet instead of cutting them out, which is what I did in the pictures above.
  4. Bake for 10-12 minutes, or until the biscuits are golden brown.
  5. Let cool slightly before serving.


  • Serving Size: 1 Biscuit
  • Calories: 208
  • Sugar: 14.8 g
  • Sodium: 320.5 mg
  • Fat: 5.5 g
  • Carbohydrates: 37 g
  • Protein: 4.2 g
  • Cholesterol: 4.1 mg

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*This post is not sponsored. I received an advance copy of this book with no-strings attached. I posted a recipe, from the book, because I truly love it, as is the case with all the things I share in my internet space. With that said, this post does contain a few affiliate links, in which the proceeds go to support my online shopping addiction. xo

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1 thought on “Blueberry Cream Cheese Biscuits”

  1. I made these to go with dinner tonight. They were VERY good! Not sweet (well except when you bite into a blueberry!). I’m thinking you can eat these with a meal or even alone as breakfast. I doubled the recipe and was able to get 18 large biscuits.

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