Description
These Blueberry Biscuits with Honey Butter are tender, flaky, and packed with juicy fresh blueberries. The biscuits combine cold butter and buttermilk to create a light texture while balancing sweetness with a touch of sea salt. Served warm with a homemade honey butter, these biscuits make a delightful breakfast or snack that’s both comforting and fresh.
Ingredients
Scale
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
Honey Butter
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to evenly distribute all dry ingredients.
- Incorporate Butter: Cut 10 tablespoons of cold unsalted butter into small cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Blueberries: Gently fold in 1 ½ cups of fresh blueberries into the flour and butter mixture, taking care not to crush the berries for even distribution throughout the dough.
- Add Buttermilk: Pour 1 ⅔ cups of cold buttermilk into the bowl and stir just until the dough comes together. The dough will be sticky—avoid overmixing to keep biscuits light and tender.
- Shape the Dough: Lightly flour a work surface and turn the dough out onto it. Using floured hands, gently fold the dough over itself 2-3 times to build layers, then pat it into a 1-inch thick rectangle.
- Cut Biscuits: Use a biscuit cutter or a glass to cut rounds out of the dough. Place the biscuit rounds onto a baking sheet lined with parchment paper, leaving a little space between each.
- Freeze Butter Cube: Set aside 1 tablespoon of cold unsalted butter to use later for the honey butter. Use the remaining 1 tablespoon of cold butter by cutting it into small bits and distributing over the tops of the biscuits before baking for a buttery finish.
- Bake Biscuits: Preheat the oven to 425°F (220°C). Bake the biscuits for 15-18 minutes or until they are golden brown on top and cooked through.
- Make Honey Butter: While biscuits bake, melt 2 tablespoons of unsalted butter in a small bowl. Stir in 1 tablespoon of honey and a pinch of salt until smooth and well combined.
- Serve: Remove biscuits from the oven, let cool for a few minutes, then serve warm with the honey butter spread on top.
Notes
- For best texture, ensure the butter and buttermilk are very cold before mixing.
- Do not overwork the dough to keep biscuits fluffy and tender.
- Fresh blueberries work best, but frozen can be used if thawed and drained well.
- Use a sharp biscuit cutter for clean edges or gently twist the cutter when cutting to prevent dough compression.
- The honey butter can be made ahead and stored in the refrigerator for up to one week.
- If you prefer sweeter biscuits, sprinkle a little sugar on top before baking.
