Description
Delight in these tender, buttery Blueberry Biscuits featuring fresh blueberries folded into a fluffy biscuit dough and baked to golden perfection. Finished with a drizzle of sweet honey butter, these biscuits are perfect for breakfast or a comforting snack.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 400°F. Place 1 tablespoon of butter in an 8×8-inch baking pan and let it melt in the oven for 3-5 minutes. Brush the melted butter evenly across the bottom and sides of the pan, then set aside.
- Cut the remaining 10 tablespoons of cold butter into small pieces. Keep the butter cold until ready to use to ensure flaky biscuits.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Add the cold butter pieces and toss them in the flour mixture. Using your fingertips, quickly smash and press the butter into irregular flat pieces to create a crumbly texture.
- Gently toss in the fresh blueberries to distribute evenly. Then, stir in the cold buttermilk just until no dry flour pockets remain; do not overmix to keep the biscuits tender.
- Spread the biscuit dough evenly in the prepared buttered pan using a spatula, making sure to reach into all corners for uniform thickness.
- Lightly spray a bench scraper with nonstick cooking spray and use it to score the dough into 9 equal squares. Do not separate the biscuits before baking.
- Bake in the preheated oven for 40-45 minutes, or until the tops are golden brown and a paring knife inserted into the center comes out clean. Remove and let cool for 5 minutes.
- In a small microwave-safe bowl, combine 2 tablespoons of butter, honey, and a pinch of salt. Microwave for 30-60 seconds until melted, then stir to combine.
- After cooling, turn the biscuits out onto a baking sheet and flip them back onto a wire rack so the tops face up. Brush the tops generously with the honey butter. Let cool for an additional 10 minutes before cutting along the scored lines with a serrated knife. Serve warm for best flavor.
Notes
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg