Print

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/blueberry-biscuits-with-honey-butter-recipe/