Coconut Oil Blueberry Biscuits with Orange Whipped Cream Cheese

Coconut oil blueberry biscuits are tender, flaky, and exploding with juicy blueberries! Slather them up with orange whipped cream cheese hot out of the oven for the ultimate breakfast!

It is my duty today to inform you of the best and possibly ONLY way to eat a biscuit.

Per the photo you see above and the blatantly obvious title, this is a freaking HUGE coconut oil biscuit. Incredibly flaky and stuffed with juicy blueberries, mind you. And slathered in mountains of tangy orange cream cheese.

Obviously this is breakfast every morning.

If biscuit heaven exists I am 100% positive we have reached it, guys. Celebratory coconut oil blueberry biscuits all around. ??

We’re gonna be using my standard base for today’s blueberry beauties and trust me when I say it is pretty much foolproof. I make ALL my biscuits this way and the only differences today is….

• Coconut oil. Better than the buttah in my opinion. It seriously makes these biscuits THE FLAKIEST.
• A whooooole huge mess of those blueberries. As they bake into these biscuits they’ll create little pockets of juicy berry heaven.

And you KNOW I’m the number one enthusiast for topping heaven with heaven so let’s get about 5 schmears of orange whipped cream cheese in there, shall we? ??

Trust me, biscuit GOALS don’t get much higher than one of these tender biscuits warm from the oven + exploding with juicy blueberries + unlimited schmears of cream cheese.

You KNOW we’re eating biscuits all weekend, guys.

5 from 1 vote

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Coconut Oil Blueberry Biscuits with Orange Whipped Cream Cheese

Coconut oil blueberry biscuits are tender, flaky, and exploding with juicy blueberries! Slather them up with orange whipped cream cheese hot out of the oven for the ultimate breakfast!

Servings 10 biscuits

Ingredients

Coconut Oil Blueberry Biscuits

• 2-1/2 cups white whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon coconut sugar (or brown sugar)
• 1/2 cup cold coconut oil (cut into 1/2-in cubes)
• 1-1/4 cups buttermilk
• 3/4 cup fresh or frozen blueberries (if using frozen, do not thaw)

Orange Whipped Cream Cheese

• 4 oz cream cheese, softened
• 1 tablespoon powdered sugar
• 2 tablespoons orange juice
• 1 teaspoon grated orange zest

Instructions

Coconut Oil Blueberry Biscuits

1. Preheat oven to 450F. Grease a 9-in skillet OR line a baking sheet with parchment paper. Set aside.

2. In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt. Using fingers OR a pastry cutter, cut coconut oil into flour mixture until mixture forms pea-sized clumps. Pour buttermilk over top and gently stir until dough just comes together.

3. Turn dough onto a floured surface and gently knead 1 to 2 times until dough is smooth. Roll dough out to 1-in thickness and cut out biscuits using a 3-in biscuit cutter.

4. Place biscuits 1-in apart in prepared skillet or baking sheet. Bake biscuits at 425F 14-15 minutes or until golden. Cool biscuits on a wire cooling rack.

Orange Whipped Cream Cheese

1. Place softened cream cheese, sugar, orange juice, and zest in a medium bowl. Beat on medium speed with a handheld electric mixer until completely creamy.

2. Serve biscuits warm with whipped cream cheese. Enjoy!