These Fluffy Blueberry Biscuits are a delightful twist on classic buttermilk biscuits, combining the buttery flakiness of Southern-style baking with the fruity sweetness of fresh blueberries. They rise tall, bake golden, and deliver a soft, pillowy texture with pockets of warm berries in every bite. Whether you’re serving them with honey butter, a drizzle of glaze, or just as they are, these biscuits are a comforting treat that’s easy to make and impossible to resist. No rolling or cutting required—just mix, scoop, and bake!
Ingredients:
For the Biscuits:
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1¼ teaspoons fine sea salt
- 11 tablespoons cold unsalted butter, divided
- 1½ cups fresh blueberries (or frozen, kept frozen until use)
- 1⅔ cups cold buttermilk
For the Honey Butter Glaze:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions:
1. Preheat and Prep
- Preheat your oven to 400°F (200°C).
- Place 1 tablespoon of butter in an 8×8-inch baking pan and pop it in the oven for 3–5 minutes until melted.
- Brush the melted butter across the bottom and sides of the pan, then set aside.
2. Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- This ensures even distribution and helps the biscuits rise evenly.
3. Cut in the Butter
- Cut the remaining 10 tablespoons of cold butter into small cubes.
- Add to the flour mixture and use your fingertips to smash the butter into flat, irregular pieces.
- The mixture should resemble coarse crumbs with visible bits of butter throughout.
4. Add Blueberries
- Gently fold in the blueberries, being careful not to crush them.
- Tossing them in a teaspoon of flour beforehand helps prevent them from sinking.
5. Add Buttermilk
- Pour in the cold buttermilk and stir gently until no dry pockets remain.
- The dough will be thick and sticky—don’t overmix.
6. Transfer and Score
- Spread the dough evenly into the prepared pan, pressing it into the corners.
- Lightly spray a bench scraper or knife with nonstick spray and score the dough into 9 equal squares.
- Do not separate—this helps the biscuits rise tall and fluffy.
7. Bake
- Bake for 40–45 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the biscuits cool in the pan for 5 minutes.
8. Make the Honey Butter
- In a small microwave-safe bowl, combine 2 tablespoons butter, 1 tablespoon honey, and a pinch of salt.
- Microwave for 30–60 seconds until melted, then stir to combine.
9. Finish and Serve
- Turn the biscuits out onto a baking sheet, then flip them top-side up onto a wire rack.
- Brush the tops generously with the honey butter glaze.
- Let cool for another 10 minutes, then slice along the score lines and serve warm.
🍽️ Serving Suggestions:
- Pair with lemon curd, whipped cream, or Greek yogurt for a brunch-worthy plate.
- Serve alongside scrambled eggs or bacon for a savory-sweet combo.
- Enjoy with a cup of coffee, chai, or iced tea.
🧊 Storage Tips:
- Best enjoyed fresh, but you can store leftovers wrapped in foil at room temperature for 1 day.
- Reheat in the microwave for 30 seconds, or in a toaster oven for a few minutes.
- Freeze unbaked dough or baked biscuits for up to 2 months.
💡 Tips & Variations:
- Lemon Zest Boost: Add 1 teaspoon of lemon zest to the dough for a citrusy twist.
- Glazed Version: Drizzle with a simple glaze made from powdered sugar and milk instead of honey butter.
- Berry Swap: Try raspberries, blackberries, or chopped strawberries.
- Whole Wheat Option: Replace 1 cup of flour with whole wheat for a heartier texture.
- Vegan Adaptation: Use plant-based butter and milk alternatives.
These biscuits are like blueberry muffins and buttery biscuits had a delicious baby. Want to try a version with cream cheese swirls or maybe a streusel topping next? I’ve got plenty of cozy spins to keep your oven busy and your taste buds dancing 😋