Blueberry Biscuits with Honey Butter Recipe

Introduction

These blueberry biscuits are a delightful treat perfect for breakfast or brunch. Fluffy and buttery with bursts of fresh blueberries, they finish with a sweet honey butter glaze that makes every bite special.

Ingredients

• 11 tablespoons unsalted butter (cold, divided use)
• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons fine sea salt
• 1 ½ cups fresh blueberries
• 1 ⅔ cups cold buttermilk
• 2 tablespoons unsalted butter
• 1 tablespoon honey
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 400°F. Place 1 tablespoon of the butter in an 8×8-inch baking pan and put it in the oven for 3–5 minutes until melted. Brush the butter evenly across the bottom and sides of the pan, then set aside.
2. Step 2: Cut the remaining cold butter into small pieces and keep it cold until ready to use.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and toss them in the flour mixture. Use your fingertips to press the butter into flat, irregular pieces.
4. Step 4: Add the blueberries and gently toss to combine. Stir in the cold buttermilk carefully until no dry flour remains, being careful not to overmix.
5. Step 5: Transfer the dough to the prepared baking pan. Use a spatula to spread the dough evenly, pushing it into the corners.
6. Step 6: Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares, but do not separate them.
7. Step 7: Bake for 40–45 minutes until the tops are golden brown and a paring knife inserted into the center biscuit comes out clean. Let cool for 5 minutes.
8. Step 8: Meanwhile, prepare the honey butter by combining the 2 tablespoons butter, honey, and a pinch of salt in a microwave-safe bowl. Microwave until melted, about 30–60 seconds, then stir to combine.
9. Step 9: After cooling, turn the biscuits out onto a baking sheet and flip them back onto a wire rack, top-side up. Brush the tops generously with honey butter. Let cool for 10 minutes before cutting along the scored lines using a serrated knife. Serve warm.

Tips & Variations

• Use frozen blueberries if fresh are not available; do not thaw to avoid excess moisture in the dough.
• For a citrus twist, add a teaspoon of lemon zest to the dry ingredients.
• Try swapping honey butter with maple butter for a different sweet finish.
• Work quickly when mixing in the butter to keep it cold for flaky biscuits.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, freeze the cooled biscuits in a sealed bag for up to 1 month. Reheat in a warm oven or toaster oven to maintain flakiness, avoiding the microwave for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits dairy-free?

Yes, you can substitute the butter with dairy-free margarine and use a plant-based buttermilk alternative, such as almond or soy milk with a splash of vinegar, to achieve a similar texture.

How do I prevent the blueberries from sinking?

Toss the blueberries in a little flour before adding them to the dough. This helps distribute them evenly and prevents sinking during baking.

Blueberry Biscuits with Honey Butter Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

These Blueberry Biscuits are a delightful, tender treat combining fresh blueberries with a buttery, slightly sweet biscuit dough. Baked to golden perfection and topped with a luscious honey butter glaze, they make a perfect breakfast or snack to enjoy warm and fresh from the oven.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 9 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butter

• 11 tablespoons unsalted butter (cold, divided use)
• 2 tablespoons unsalted butter (for honey butter)

Dry Ingredients

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 ¼ teaspoons fine sea salt

Fruits

• 1 ½ cups fresh blueberries

Wet Ingredients

• 1 ⅔ cups cold buttermilk
• 1 tablespoon honey

Seasoning

• Pinch of salt (for honey butter)

Instructions

1. Preheat and prepare pan. Preheat your oven to 400°F. Place 1 tablespoon of butter in an 8×8-inch baking pan, then put it in the oven for 3-5 minutes until the butter melts. Brush the melted butter evenly over the bottom and sides of the pan to prevent sticking and add flavor. Set aside.
2. Prepare the butter for dough. Cut the remaining 10 tablespoons of cold unsalted butter into small pieces and keep it chilled until ready to use. Cold butter is crucial for flaky biscuits.
3. Mix dry ingredients and incorporate butter. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Add the cold butter pieces to the flour mixture. Toss to coat them in flour, then use your fingertips to gently press and smash the butter into flat, irregular pieces. This creates flaky texture.
4. Add blueberries and buttermilk. Gently fold in the fresh blueberries ensuring even distribution without breaking them. Then pour in the cold buttermilk and stir gently just until there are no remaining dry pockets of flour. Be careful not to overmix to keep the biscuits tender.
5. Transfer dough to pan. Spoon and spread the dough evenly into the prepared baking pan using a spatula, making sure to push dough into the corners for even baking.
6. Score the dough. Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares. Do not separate the squares; this will help you cut the biscuits after baking.
7. Bake biscuits. Bake in the preheated oven for 40-45 minutes until the tops are golden brown and a paring knife inserted into the center biscuit comes out clean. Remove from oven and let cool in the pan for 5 minutes.
8. Make honey butter. In a small microwave-safe bowl, combine 2 tablespoons unsalted butter, 1 tablespoon honey, and a pinch of salt. Microwave for 30-60 seconds until the butter melts completely, then stir to combine well.
9. Finish and serve. After the biscuits have cooled for 5 minutes, turn them out onto a baking sheet and then flip them onto a wire rack so they are right side up again. Brush the tops generously with the prepared honey butter. Allow biscuits to cool for an additional 10 minutes before cutting along the scored lines with a serrated knife. Serve warm for best flavor.

Notes

• Use cold butter and cold buttermilk to achieve flaky biscuits with tender crumb.
• Do not overmix the dough once the buttermilk is added to avoid tough biscuits.
• Fresh blueberries are preferred; if using frozen, do not thaw to prevent color bleed into dough.
• Honey butter adds a wonderful sweet glaze but can be adjusted to taste.
• Biscuits are best eaten the day they are made but can be stored airtight for up to 2 days and gently reheated.

Keywords: blueberry biscuits, honey butter biscuits, breakfast biscuits, baked blueberry treats, sweet biscuits