Red, White and Blueberry Biscuit Shortcake!

Happy Flag Day! I’m rolling out the Red, White & Blue in celebration with a patriotic biscuit for shortcake!

Enjoy these biscuits two ways: For breakfast/ brunch, served with Basil-Honey Butter, and for dessert, layered with whipped cream and berries as a patriotic shortcake!

The original recipe is from Southern Living. I posted the recipe as written with a few changes I made: I lowered the baking temperature from 475 to 425, added some blueberries in addition to strawberries, and brushed the biscuits with melted butter during last few minutes of baking time, sprinkling them with sugar. (Use regular sugar or a sprinkle of sanding sugar.)

The dough was a sticky mess to roll out, to avoid the mess, I recommend working the dough until it comes together in your bowl and make drop biscuits. Scoop the batter out onto a parchment lined baking sheet, using an ice cream scoop or a quarter cup measure, instead of rolling the dough out.

Red, White and Blueberry Biscuits, recipe adapted from Southern Living

Makes 12 Biscuits


1/2 cup (4 oz.) salted butter, *frozen

(*freezing the butter prevents it from getting too soft while forming the dough)

2 1/2 cups (10 oz.) self-rising flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

1 cup chilled heavy whipping cream

3/4 cup chopped fresh strawberries

1/4 cup blueberries

2 tablespoons salted butter, melted

Sugar for sprinkling top of biscuits, if desired


Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the berries, and stir 5 times. (Dough will be loose and flaky.)

Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.

Bake in preheated oven until lightly browned, about 15 minutes. During last few minutes of baking time, brush biscuits with melted butter and sprinkle with sugar. Serve with Basil-Honey Butter.

Basil-Honey Butter, adapted from Southern Living

The basil-honey butter is sweet and savory, perfect for these biscuits for brunch and would be delicious served with cornbread too!


1/2 cup (4 oz.) salted butter, softened

2 tablespoons chopped fresh basil

1 teaspoon lime zest

1 tablespoon honey

 Stir together all ingredients, serve with biscuits.

You can find a printable recipe, HERE.

Enjoy these biscuits to serve Red, White and Blueberry Shortcake. Layer with whipped cream and berries. If you have an immersion blender, you can use it to whip cream in about 20 seconds, quick and easy! Take a peek at this easy method, here.

You can find a Stars & Stripes Salute for National Flag Day and to celebrate the Red, White & Blue, here.

Happy Flag Day,

Long May She Wave!

Thank you for your visit!

Sharing with:  Metamorphosis Monday,
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  24 comments for “Red, White and Blueberry Biscuit Shortcake!

  1. Linda L
    June 14, 2017 at 6:39 am

    Oooh no, I haven’t had my breakfast and now I can only think about those shortcakes! They look delicious.

  2. June 14, 2017 at 6:54 am

    I swear, you could make dirt look good enough to eat. More hits, and you’d never know they were a sticky mess.

  3. Karen Wright
    June 14, 2017 at 6:57 am

    Good Morning Glory! :) Thanks for all the wonderful post! And Yes, Long May See Wave! Great recipe! Beautifully displayed as usual! Where did you get your table linens???

    • June 14, 2017 at 7:57 am

      Thanks Karen, The dish towels came from HomeGoods a while back. :)

  4. June 14, 2017 at 7:55 am

    Long may she wave!!! I have a fondness for shortcake…and one of these would be so perfect with my coffee this morning. I am definitely going to mix some basil honey butter for my cornbread. Thanks for your inspiration, Mary!

  5. Ellen
    June 14, 2017 at 8:05 am

    Happy Flag Day! Your Patriotic decorating is always so beautiful. These biscuits look delicious. I’ve made honey butter with dried cranberries, but never basil. Will give it a try. Thank-you for your festive post.

  6. June 14, 2017 at 8:12 am

    To have blueberries and strawberries in the biscuits must make them doubly good. I’d like to have one now and another after dinner as dessert.

  7. June 14, 2017 at 8:17 am

    Yes please, I’d love a patriotic biscuit with whipped cream, for my breakfast this morning! Thanks for the tips on the sticky dough, Mary. Yours turned out beautifully, and of course, you always make everything look so appealing!

  8. Cyndi Raines
    June 14, 2017 at 9:10 am

    “Oh, say can you see”….how yummy these look! :) Glad you gave us the tip about making them “drop biscuits”, I don’t like sticky dough! Thanks for another “must try” recipe. Happy Flag Day ~ we’re thankful for our freedom!

  9. Sherlie Magaret
    June 14, 2017 at 9:15 am

    Yum,,,,, I need to make these!

  10. Virginia
    June 14, 2017 at 10:30 am

    Thanks again Mary this looks like something I would like to serve as a dessert and cannot wait to try it. My mouth is watering.

  11. June 14, 2017 at 10:36 am

    I’ll take the dessert version for breakfast, please Mary! So cute with the flag on top!! Happy flag day!

  12. Paula
    June 14, 2017 at 7:34 pm

    These sure look A LOT better then the dry biscuits I made tonight for strawberry shortcake :( hehe.! I bet we will enjoy these ! Thanks again Mary !
    Have a Happy day !!

    • June 15, 2017 at 5:37 am

      Hi Paula, Whipped cream and berries can make even a dry biscuit taste good. :) Hope you like the recipe if you try it and the Honey-Basil Butter is wonderful with any kind of muffin or cornbread!

      • Paula
        June 15, 2017 at 7:28 pm

        Thanks for the tips , will do !!! :)
        Have a super weekend !

  13. June 14, 2017 at 8:34 pm

    These biscuits look great! But, what am I doing wrong? Whenever I print one of your recipes, I also print all of the recipe headings from the left side of the page!!?? I just wasted 10 sheets of paper!

    • June 15, 2017 at 5:35 am

      Hi Vicky, After you follow the printable link over to recipe, click on what looks like a daisy in the upper right corner. When you hover on it, it will say ‘more actions’. Click on the drop down menu and you’ll see a ‘print page’ option. You’ll be printing just the recipe that way.

  14. June 27, 2017 at 8:41 pm

    Looks so good! We’ll take 2!

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