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Tall, fluffy blueberry biscuits are topped with honey butter for a perfectly sweet start to the day. This easy recipe requires zero cutting or rolling!
It’s been a while since I was this excited about a recipe. And I get pretty excited about our recipes, so that should tell you how awesome this one is.
During the March Madness finals, Elle and Eric went to one of the games and I stayed home with the baby. While I was scrolling through Reddit, I found a post from someone saying their boyfriend had made the best biscuits they’d ever had.
Obviously I had to click through, and thankfully the poster shared the recipe in the comments, which they said they got from America’s Test Kitchen.
I had a bottle of buttermilk in my fridge that needed to be used, so I made these blueberry biscuits first thing the next morning. Then I immediately texted Stephie that she needed to try them, too.
She took one bite and texted me, “Can I just live inside of this blueberry biscuit?”
So yeah. These biscuits? You need to make them immediately. You can thank us later.
Blueberry biscuits with honey butter
Unlike 7UP biscuits or bisquick biscuits, these blueberry biscuits are definitely sweet biscuits. But I don’t consider them scones, because they are definitely fluffy like what we in the States call biscuits.
The biscuits themselves are lightly sweet and packed with fresh blueberries in every bite. They bake up tall and fluffy, then get brushed with honey butter after they come out of the oven.
As the honey butter cools, it becomes a sort of glaze that sweetens the tops of the biscuits a bit more. But it’s also a great option for people who don’t want an overly sweet biscuit, since it’s not as sweet as a sweet biscuit icing would be.
Another great thing about this recipe is that the batter goes right from the bowl into the pan, no rolling or cutting required. It makes it quick to get these blueberry biscuits into the oven, even if you haven’t had a full glass of iced shaken espresso yet.
How to make blueberry biscuits
This is a recipe that’s easy to make with a huge payoff. I can already bet that your friends will be begging you for the recipe.
Ingredients you’ll need
Aside from the blueberries and sugar, the ingredients for this recipe are pretty similar to what you’d see for buttermilk drop biscuits.
For the biscuits themselves, you will need:
- 11 tablespoons cold unsalted butter
- 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
As always, if you don’t have buttermilk on hand, feel free to use my simple buttermilk substitute.
I recommend making sure you know how to measure flour correctly before you get started. This will help your blueberry biscuits to come out perfect every time.
Tip!
I prefer to use fresh blueberries in these biscuits. If you want to use frozen blueberries, keep them frozen or else they will discolor the biscuit batter.
For the honey butter, you will need:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
You can use any honey you like best for this recipe. This time of year is a great time to check your farmers’ market for local honey.
Making this recipe
These biscuits are baked in an 8×8-inch pan. While your oven is preheating to 400°F, put 1 tablespoon of the butter for the biscuits in the pan.
Place the pan in the oven to let the butter melt while the oven preheats. This usually takes 3-5 minutes, depending on how warm the oven is when you put the pan in.
Once the butter is melted, brush it across the bottom and up the sides of the pan and set the pan aside.
Cut the rest of the butter, which should still be cold, into small pieces.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter pieces and use your fingertips to smash them into flat, irregular pieces. The mixture should resemble a coarse meal when you’re done.
Add the blueberries; toss gently to combine. Gently stir in the buttermilk until no pockets of flour remain. The batter will be thick and sticky.
Add the dough to the buttered pan. Make sure to spread it out all the way to the edges and corners of the pan.
Now lightly spray a bench scraper with nonstick spray and cut the dough into 9 equal squares. Leave the dough in the pan, though; do not separate the squares.
Bake the blueberry biscuits for 40-45 minutes. The tops of the biscuits should be browned and a paring knife inserted in the center biscuit should come out clean.
Finishing the biscuits
Now, as hard as it is to wait, let the biscuits cool for 5 minutes.
While the biscuits are cooling, add the honey butter ingredients to a small bowl and microwave for 30-60 seconds. Once the butter is melted, stir to combine.
After 5 minutes, turn the biscuits out onto a baking sheet (they’ll be upside down), then flip them back onto a wire rack (they’ll be top-side up again). Brush the honey butter all over the tops of the biscuits, making sure to use all of it.
Now let the biscuits cool for another 10 minutes. I promise, your patience will be rewarded!
Use a serrated knife to cut the biscuits along the score marks and serve warm.
Storage tips
These blueberry biscuits are definitely best served the day they are made. They are incredible when served fresh out of the oven, but are still great even after they have cooled.
If you have leftovers, I recommend wrapping the biscuits in foil and storing at room temperature for up to 1 day.
You can warm the biscuits (unwrapped) in the microwave for about 30 seconds, or you can leave them wrapped in foil and pop them in a toaster oven or low oven for a few minutes to warm them through.
FAQs
Yes, just like with blueberry crumb muffins, frozen blueberries will be fine in this recipe. If you use frozen blueberries, keep them frozen – do not thaw them before adding them to the biscuits.
Even with keeping them frozen, the blueberries may discolor some of the batter a bit as you mix it. It won’t affect the flavor, though – the biscuits will still be amazing!
Luckily I often run into the same problem, so I have put together a few different ways of making buttermilk for you. You can use any of these methods in this blueberry biscuit recipe!
If it’s not accessible for you to work the butter in with your fingers, you can cut the butter into the dry ingredients using a pastry blender or even a food processor instead. Work the butter in until the mixture looks like a coarse meal with a few pea-sized pieces of butter throughout.
Yes, a 9×9-inch pan will work fine for this recipe. Keep in mind that the biscuits won’t be quite as tall, so you may need to reduce the baking time by a couple of minutes.
Blueberry Biscuits
Ingredients
For the biscuits:
- 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
For the honey butter:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions
- Preheat the oven to 400°F. Place 1 tablespoon of the butter in an 8×8-inch baking pan and place it in the oven for about 3-5 minutes while the oven preheats. Once the butter is melted, brush it across the bottom and up the sides of the pan. Set aside.
- Cut the remaining butter into small pieces. Keep cold until you are ready to use it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces; toss in the flour mixture, then use your fingertips to smash the butter into flat, irregular pieces.
- Add the blueberries and toss to combine. Gently stir in the buttermilk until no dry pockets of flour remain.
- Transfer the dough to the prepared baking pan. Use a spatula to spread the dough evenly across the pan, including into the corners.
- Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares, but do not separate.
- Bake for 40-45 minutes or until the tops of the biscuits are browned and a paring knife inserted into the center biscuit comes out clean. Let the biscuits cool for 5 minutes.
- Prepare the honey butter: In a small microwave-safe bowl, combine the butter, honey, and salt. Microwave until the butter is melted, 30-60 seconds, and stir to combine.
- After the biscuits have cooled for 5 minutes, turn them out onto a baking sheet, then flip them back onto a wire rack (they should be top-side up again). Brush the tops with all of the honey butter. Cool for an additional 10 minutes before using a serrated knife to cut the biscuits along the scored marks. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
