Name: Blueberry Biscuits with Honey Butter Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
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

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If you’re craving something that tastes like a warm hug from the inside out, this Blueberry Biscuits with Honey Butter Recipe is exactly what you need. Imagine biting into a fluffy, golden biscuit bursting with sweet, juicy blueberries, then slathering on a rich, honey-kissed butter that melts into every nook and cranny. It’s one of those recipes that feels fancy enough for weekend brunch but easy enough for a midweek treat!

What makes this recipe truly special is the perfect balance of flavors and textures—the tender crumb of the biscuit, the pop of fresh blueberries, and the sweet, silky honey butter all coming together in a way that’s simply irresistible. I’ve found that these biscuits work wonders whether you’re serving them alongside your morning coffee or bringing a homemade touch to a picnic or potluck. You’ve got to try this Blueberry Biscuits with Honey Butter Recipe—it’s a game changer for your baking repertoire.

Ingredients You’ll Need

These ingredients come together beautifully to create tender, flavorful biscuits with that perfect balance of sweet and salty. I always recommend using fresh blueberries if you can—it really amps up the freshness, but frozen works in a pinch if you thaw and drain them well.

Unsalted butter: Keeping it cold is key for flaky biscuits, so pop it back in the fridge if it starts to soften while you’re prepping.
All-purpose flour: The backbone of the biscuit, it provides structure without being too heavy.
Granulated sugar: Adds just the right touch of sweetness without overpowering the blueberries.
Baking powder: This helps the biscuits rise nice and fluffy—make sure it’s fresh for best results.
Baking soda: Balances acidity for a tender crumb alongside the buttermilk.
Fine sea salt: Enhances all the flavors, so don’t skip it even if you’re watching salt intake.
Fresh blueberries: Adds that burst of juicy flavor; gently fold them in to avoid crushing.
Cold buttermilk: Gives the biscuits tenderness and a subtle tang—make sure it’s ice-cold when mixing.
Honey (for the butter): The natural sweetness pairs beautifully with the rich butter and occasional tart blueberry bite.
Pinch of salt (for honey butter): Balances sweetness and elevates the flavor complexity.

Variations

I love making this Blueberry Biscuits with Honey Butter Recipe my own by tweaking little things depending on the season or my mood. Don’t hesitate to play around—you might find a new favorite twist!

Lemon zest addition: Adding a teaspoon of lemon zest to the dough gives the biscuits a bright, fresh note that pairs wonderfully with blueberries. I tried this last summer, and it was a refreshing change.
Gluten-free adaptation: Substitute the flour with a 1:1 gluten-free baking blend and watch the magic happen. Texture will be slightly different but still delicious.
Blueberry substitution: Sometimes I swap blueberries for raspberries or blackberries to switch things up. Just be gentle when folding them in to keep your biscuit dough light.
Vegan version: Use plant-based butter and a dairy-free milk with a splash of vinegar in place of buttermilk, and vegan honey alternatives or maple syrup for the butter. I’ve done this for friends with dietary restrictions, and they loved it!

How to Make Blueberry Biscuits with Honey Butter Recipe

Step 1: Chill That Butter and Prep Your Dry Ingredients

Start by cutting your cold, unsalted butter into small cubes. You want it ice-cold to create the flakiest biscuits. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt until well combined. Keeping everything cold and dry at this step is crucial for good biscuit texture.

Step 2: Cut Butter Into Dry Mix

Using either a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks of butter remaining. Don’t overwork it—those bits of butter are what makes the biscuits flaky and tender!

Step 3: Gently Fold in Blueberries and Buttermilk

Pour the cold buttermilk into the mixture and gently stir with a rubber spatula until the dough just comes together. Then, carefully fold in your fresh blueberries—too much stirring risks bursting those berries and turning your dough blue, so be kind here. The dough will be sticky; this is perfect.

Step 4: Shape and Bake Your Biscuits

Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about an inch thick. Fold it over on itself a couple times to build layers, then pat it back down before cutting out biscuits using a floured biscuit cutter or glass. Arrange on a baking sheet and bake at 425°F (220°C) for 15-18 minutes until golden brown and puffed up—watch your oven closely, as every oven behaves a bit differently.

Step 5: Whip Up the Honey Butter

While the biscuits are baking, soften the butter for your honey butter so it’s easily spreadable. Mix in the honey and a pinch of salt until smooth. This is my secret weapon—it adds just the right touch of sweetness with buttery richness that complements the biscuits perfectly.

How to Serve Blueberry Biscuits with Honey Butter Recipe

The image shows seven small white bowls and two brown eggs arranged neatly on a white marbled surface. Starting from the top left, one bowl holds several neatly stacked pale yellow butter cubes. To its right is a bowl filled with fine white powdered sugar. Below the butter is a bowl with dark blue, plump blueberries, and next to it is a tiny bowl containing a light golden liquid, likely vanilla extract. To the right of the golden liquid is a small bowl with white milk. Two brown eggs are placed side by side next to the milk. Below the bowl of blueberries is a large white bowl filled with white flour. To the right of the flour bowl is another bowl filled with more dark blue blueberries, completing the set. All elements rest on a white marbled background, arranged clearly and evenly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little powdered sugar on top of the biscuits for a delicate touch of sweetness and a pretty finish. Fresh mint leaves also add a lovely pop of color and a hint of refreshing aroma that pairs surprisingly well with the honey butter.

Side Dishes

These biscuits shine alongside a simple scrambled egg dish or a fresh yogurt parfait with granola. For something heartier, pair them with crispy bacon or grilled sausage—the sweet and savory combo never disappoints. I’ve also served them alongside a vibrant berry salad for lighter brunch gatherings.

Creative Ways to Present

For special occasions, I like arranging these Blueberry Biscuits on a tiered cake stand to create a charming, rustic centerpiece. You can also hollow out the biscuits slightly and fill them with a dollop of whipped cream and extra berries—instant dessert magic! Trust me, any guests will be impressed.

Make Ahead and Storage

Storing Leftovers

I store leftover biscuits in an airtight container at room temperature for up to two days. If I don’t think they’ll get eaten that fast, I pop them in the fridge to keep them fresher longer. Just keep them away from moisture to avoid sogginess.

Freezing

These biscuits freeze incredibly well! After baking, let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container. When I freeze them, I always label with the date to keep track. They keep beautifully for up to three months.

Reheating

To reheat, I usually unwrap frozen biscuits and pop them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This method helps restore that freshly baked texture better than a microwave, which can sometimes make them chewy. Slather with warm honey butter after reheating for full effect.

FAQs

Can I use frozen blueberries in the Blueberry Biscuits with Honey Butter Recipe?

Yes! You can use frozen blueberries, but make sure to thaw and drain them well to remove excess moisture. Tossing the berries in a little flour before folding them into the dough helps prevent them from bleeding color into the entire batter.
What’s the best way to keep biscuits flaky?

Keep your butter and buttermilk very cold and avoid overmixing the dough. Also, handling the dough gently and folding it rather than kneading helps create layers and keeps the biscuits light and fluffy.
Can I make the honey butter ahead of time?

Absolutely! Honey butter can be made a day or two in advance and stored in the fridge. Just bring it to room temperature before spreading it on your warm biscuits for the best flavor and texture.
How do I know when the biscuits are done?

They’re done when the tops turn a lovely golden brown, the biscuits are puffed up, and a toothpick inserted in the center comes out clean. Every oven differs, so start checking around the 15-minute mark to avoid overbaking.

Final Thoughts

This Blueberry Biscuits with Honey Butter Recipe is one of those comforting classics that feels like a little celebration every time you make it. I love how it brings together simple ingredients in a way that’s both nostalgic and fresh, and I hope you have as much fun making and sharing these biscuits as I do. So grab those blueberries, preheat your oven, and let’s create something delicious together—you’re going to love the results!

Blueberry Biscuits with Honey Butter Recipe