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
- Preheat oven to 450F. Grease a 9-in skillet OR line a baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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
- 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.
- Serve biscuits warm with whipped cream cheese. Enjoy!