Grammy’s Blackberry Biscuit Bread has it all! On top is a buttery, biscuity bread layer with warming cinnamon-sugar right on top (there are few flavors more welcoming than cinnamon-sugar). But this biscuit bread goes even further, with bursts of blackberry jam and tangy cream cheese baked right in. Finding those pockets of pure goodness is like the tastiest treasure hunt of all. Grammy’s Blackberry Biscuit Bread is just how Grandma used to make it, and then some!

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  • 1 cup seedless blackberry jam
  • 2 (8-ounce) containers refrigerated buttermilk biscuits
  • 1 (8-ounce) package cream cheese
  • 4 eggs
  • 2 cups half-and-half
  • 2 teaspoons cinnamon-sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar, packed
  • powdered sugar, to taste, for topping
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Spray a 9×13-inch baking dish with cooking spray.

Step 3 –Place the blackberry jam in a saucepan and heat it over low heat, stirring occasionally, until melted.

Step 4 –Open one container of the biscuits.

Step 5 –Cut each of the biscuits into quarters.

Step 6 –Separate the cream cheese into pieces about the same size as the quartered biscuits.

Step 7 –Scatter the biscuit pieces and the cream cheese pieces in the prepared baking dish.

Step 8 –Slowly pour the melted blackberry jam over the biscuit pieces and the cream cheese pieces.

Step 9 –Whisk the eggs, the half-and-half, the cinnamon sugar, and the vanilla in a mixing bowl.

Step 10 –Pour the egg mixture over the blackberry jam layer.

Step 11 –Open the remaining container of biscuits and cut each of the biscuits into quarters.

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Step 12 –Scatter the freshly-cut biscuit quarters over the egg mixture in the baking dish.

Step 13 –Sprinkle the brown sugar over the top of the bake.

Step 14 –Cover and bake for 30 minutes.

Step 15 –Uncover and bake until everything is cooked through and the biscuits on top are golden-brown, about 30 minutes.

Step 16 –Serve warm topped with the powdered sugar.