Description
Learn how to make delicious blueberry biscuits with this easy recipe. Perfect for breakfast or as a sweet treat any time of the day.
Ingredients
- – 11 tbsp (165 ml) unsalted butter, cold, divided use
- – 3 cups (360 g) all-purpose flour
- – 1/2 cup (100 g) granulated sugar
- – 2 tsp (10 ml) baking powder
- – 1/2 tsp (2.5 ml) baking soda
- – 1 1/4 tsp (6.25 ml) fine sea salt
- – 1 1/2 cups (225 g) fresh blueberries
- – 1 1/3 cups (315 ml) cold buttermilk
- – 2 tbsp (30 ml) vegetable oil
- – 1 tbsp (15 ml) honey
- – Pinch of salt
Instructions
- Warm up your oven to 400°F. Drop a tablespoon of butter into an 8×8-inch pan and place it in the oven for 3-5 minutes as it heats up. Once melted, spread the butter over the pan’s bottom and sides. Put aside.
- Cut the remaining butter into small chunks and keep chilled until needed.
- In a big mixing bowl, blend the flour, sugar, baking powder, baking soda, and salt using a whisk. Add the chilled butter pieces, tossing them in the dry mix, then use your fingers to press the butter into thin, uneven bits.
- Mix in the blueberries, ensuring they are evenly distributed. Gently incorporate the buttermilk until no dry flour remains.
- Move the dough into the buttered pan. Even out the dough across the pan with a spatula, making sure to cover the corners.
- Lightly coat a bench scraper with nonstick spray and use it to mark the dough into 9 squares, but don’t separate them.
- Bake for 40-45 minutes until the biscuit tops are golden brown and a knife inserted in the middle comes out clean. Let them rest for 5 minutes.
- For the honey butter, mix butter, honey, and a pinch of salt in a small microwave-safe dish. Heat in the microwave until melted, about 30-60 seconds, then stir together.
- Once the biscuits have rested for 5 minutes, invert them onto a baking tray, then flip them back onto a wire rack, ensuring they’re right-side up. Brush the tops thoroughly with honey butter. Allow them to cool for another 10 minutes before cutting along the scored lines with a serrated knife. Serve while warm.
Notes
- Keep the butter cold until needed for flakier biscuits.
- Use fresh blueberries for the best flavor and texture.
- Avoid overmixing the dough after adding buttermilk to prevent tough biscuits.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: Unknown
- Fat: Unknown
- Protein: Unknown
Keywords: blueberry biscuits, buttermilk biscuits, honey butter, easy blueberry, homemade biscuits