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Blueberry Pie Biscuits

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Blueberry fans, look out! We’re ditching the pie crust and turning classic flavors into Blueberry Pie Biscuits. Warm, fluffy biscuits packed with juicy blueberries and a touch of sweetness? Yes, please! These beauties are easier than pie (literally) and perfect for breakfast, brunch, or anytime cravings hit.

Why You’ll Love Blueberry Pie Biscuits

  • Beginner-Friendly Baking: This recipe is designed to be simple and straightforward, even for inexperienced bakers. No need to be a pro to whip up a delicious batch!
  • One-Pan Perfection: Say goodbye to spending hours cleaning up! These biscuits come together in a single pan, saving you time and effort.
  • Sweet and Tart Sensation: The delightful contrast between the sweet, buttery biscuit dough and the tart blueberry filling is truly irresistible.
  • Anytime Treat: Blueberry Pie Biscuits are the perfect versatile treat. Enjoy them for breakfast, brunch, dessert, or as an afternoon pick-me-up.
  • Endless Customization Options: Get creative and personalize your biscuits! This recipe is a fantastic base for adding different fruits, nuts, and spices to create unique flavor combinations.

Ingredients Needed To Make Blueberry Pie Biscuits

  • Gluten-Free 1.1 Flour
  • Cold Butter
  • Kosher Salt
  • Sugar
  • Ground Cinnamon
  • Baking Soda
  • Baking Powder
  • Buttermilk (optional vinegar)
  • Canned Blueberry Pie Filling (or you can make your own Blueberry Pie Filling)

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Blueberry Pie Biscuits

  1. Get your oven nice and hot by preheating it to 450°F (232°C).
  2. Grab your 9-inch cast iron skillet or 7×10 baking dish and brush it with 1 tablespoon of melted butter to prevent sticking.
  3. No worries if you don’t have buttermilk on hand! Just whisk together some oat milk and 1 tsp vinegar to create a quick and easy buttermilk substitute.
  4. In a large mixing bowl, combine all your dry ingredients: flour, salt, sugar, cinnamon, baking soda, and baking powder. Give it a good whisk to make sure everything is evenly distributed.
  5. Now comes the fun part! Using a pastry cutter or even a fork, cut in your cold butter to the dry ingredients until the mixture resembles pea-sized crumbs.
  6. Pour in the buttermilk and gently stir everything together until just combined. Don’t overmix though, or your biscuits will end up tough.
  7. Here’s a little trick – pop your biscuit dough in the freezer for 20 minutes. This helps the butter stay cold, resulting in flakier biscuits.
  8. Take your chilled dough out of the freezer and grab a large ice cream scoop. Scoop out 6 large biscuit dough balls and place them evenly in your baking dish.
  1. Now for the star of the show – the blueberries! Heap a generous amount of blueberry pie filling on top of each biscuit dough ball.
  1. Bake your Blueberry Pie Biscuits for 20 minutes, or until the biscuits are golden brown and beautiful.
  1. Take your masterpiece out of the oven and let it cool down for a few minutes before digging in.

Variations & Substitutions

  • Nutty Delights: Add some chopped nuts like almonds or walnuts to your biscuit dough for an extra crunch and a burst of nutty flavor.
  • Fruity Twist: Don’t limit yourself to blueberries! This recipe is super versatile and works great with other fruit pie fillings like cherry, apple, or peach.
  • Spice Things Up: Want to add a little warmth and complexity to your biscuits? Try throwing in a pinch of nutmeg or ginger to the dry ingredients during step 4.

Commonly Asked Questions

Can I use fresh blueberries instead of pie filling?

Of course! Fresh blueberries are always a great option. Just toss them in a bowl with a little bit of sugar and lemon juice before adding them to your biscuit dough.

How do I store leftover Blueberry Pie Biscuits?

These biscuits are best enjoyed fresh out of the oven, but you can store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. Simply place them in a single layer on a baking sheet and freeze for up to 3 months. Then, reheat them in a preheated oven at 350°F (177°C) for about 10 minutes, or until warmed through.

Blueberry Pie Biscuits

These Biscuits are so good. This one pan recipes keeps it easy.
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Blueberry Pie Biscuits
Prep Time: 20 minutes
Cook Time: 20 minutes
Freeze Time: 20 minutes
Servings: 6
Calories: 671kcal


  • 9" cast iron skillet or 7×10 baking dish
  • mixing bowls
  • Whisk
  • Pastry cutter or fork
  • ice cream scoop
  • Spatula
  • Measuring cups and spoons


Ingredients for Biscuits

  • 2 ¼ cups Gluten Free 1.1 flour
  • 8 tbsp cold butter
  • 1 ¼ tsp kosher salt
  • ½ cup sugar
  • ¼ tsp ground cinnamon
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • 1 cup buttermilk
  • 21 oz can blueberry pie filling or homemade

Ingredients for Glaze

  • 2 tsp lemon juice or milk
  • 1 ½ cups powdered sugar


Making the Biscuits

  • Preheat the oven to 450°F (232°C).
  • Brush a 9″ cast iron skillet or 7×10 baking dish with 1 tbsp butter.
  • 1 cup buttermilk (If making your own, whisk together 1 cup oat milk and 1 tsp vinegar to create a buttermilk substitute.)
  • In a mixing bowl, combine the dry ingredients (flour, salt, sugar, cinnamon, baking soda, baking powder) and mix well.
  • Cut in the cold butter using a pastry cutter or fork until pea-sized crumbs form.
  • Add the buttermilk to the dry ingredients and stir until just combined. Do not overmix.
  • Place the biscuit dough in the freezer for 20 minutes.
  • Remove the dough from the freezer. Use a large ice cream scoop to form 6 large biscuits and place them into the baking dish.
  • Top the biscuits with blueberry pie filling.
  • Bake for 20 minutes, or until the biscuits are golden brown.
  • Remove from the oven and let cool slightly.

Making the Glaze

  • Mix lemon juice or milk with powdered sugar until smooth.
  • Drizzle the glaze on top of the warm biscuits.
  • Serve and enjoy!


  • Nut Variations: Add chopped nuts like almonds or walnuts to the biscuit dough for extra crunch.
  • Fruit Variations: Try using other fruit pie fillings such as cherry, apple, or peach for different flavors.
  • Spice Variations: Add a pinch of nutmeg or ginger to the biscuit dough for added warmth and flavor.


Serving: 1g | Calories: 671kcal | Carbohydrates: 126g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 962mg | Potassium: 176mg | Fiber: 7g | Sugar: 87g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 3mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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