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Blueberry-Sour Cream Drop Biscuits

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12



  • 2 cups self-rising flour (we used White Lily Self-Rising Flour)
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon lemon zest
  • ½ cup cold unsalted butter, cubed
  • 2 cup fresh blueberries
  • ¾ cup sour cream
  • ⅓ cup whole buttermilk
  • 2 teaspoons turbinado sugar


  • 1 cup confectioners' powdered sugar
  • 2 tablespoons fresh lemon juice



Preheat oven to 400˚F. Line a baking sheet with parchment paper.

In a large bowl, stir together flour, brown sugar, and lemon zest. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in blueberries, sour cream, and buttermilk until dough comes together. Drop dough 2 inches apart on prepared pan. Sprinkle with turbinado sugar.

Bake until golden brown, about 15 minutes.


In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle glaze over warm biscuits.

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