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Easy Blueberry Biscuits Recipe

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Treat yourself to the ultimate comfort food treat with these delicious blueberry biscuits! Sweet, fluffy, and bursting with juicy blueberries, these homemade biscuits are sure to satisfy your craving for something warm and comforting. They’re topped with sweet, creamy honey butter and are the perfect accompaniment to your morning coffee.

A blueberry biscuit on a small white plate.

Why You’ll Like This Recipe

  • It comes from America’s Test Kitchen, so it’s tried and true and delicious!
  • It’s made with fresh blueberries which makes it extra juicy and flavorful.
  • Using simple ingredients, it transforms ordinary buttermilk biscuits into an extraordinary breakfast treat.
  • The process of making biscuits is streamlined with this recipe and you don’t need a biscuit cutter or pastry cutter.
  • A simple honey butter topping takes it over the top and adds a subtle sweetness to every bite.
  • It’s perfect for a special weekend breakfast or brunch, or even as an indulgent dessert.

If you like buttermilk biscuits and blueberry muffins, then you need to make a batch of these lightly sweet biscuits. They are light and tender and a sweet way to start your day. 

Ingredients

  • 3 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoons table salt
  • 10 tablespoons unsalted butter cut into 1½-inch pieces and chilled
  • 1 ½ cups blueberries 7.5 ounces
  • 1 ⅔ cups buttermilk chilled
Ingredients to make blueberry biscuits.

Honey Butter

  • 2 tablespoons unsalted butter melted
  • 1 tablespoon honey
  • pinch table salt

Instructions

Adjust the oven rack to the middle position and heat the oven to 425 degrees. Grease an 8-inch square baking pan.

Bowl of flour, sugar, baking powder, salt, and baking soda.

Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Using your hands, rub the butter into flour into flat, irregular pieces.

Blueberries being tossed in a bowl of flour.

Add blueberries and toss with the flour mixture.

Woman stirring buttermilk into flour mixture with blueberries.

Gently stir in cold buttermilk.

Blueberry biscuit dough in a glass mixing bowl.

Mix until no dry pockets of flour remain.

Pan of unbaked blueberry biscuits.

Transfer the dough to the prepared pan and spread it into an even layer. Using a bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares, but do not separate.

Bake until browned on top and a paring knife inserted into the center of a biscuit comes out clean, 35 to 45 minutes.

Honey butter in a small glass bowl.

Meanwhile, combine melted butter, honey, and salt in a small bowl and stir to combine; set aside.

Brushing honey butter onto blueberry biscuits.

Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn the biscuits out onto the prepared baking sheet, then reinvert the biscuits onto the wire rack. Brush the tops of the biscuits with honey butter (use all of it) and let cool for 10 minutes longer.

Woman cutting biscuits into pieces.

Using a serrated knife, cut biscuits along scored marks and serve warm.

Hot blueberry biscuits topped with honey butter on a wire rack.

Recipe Notes and Tips

While fresh is best, you can use frozen blueberries. Thaw and rinse them thoroughly before using to help prevent the dough from discoloring.

I like to “grease” my baking dish with butter, but you can use nonstick cooking spray or shortening, if you prefer.

If you don’t care for honey, you can top these delicious biscuits with a powdered sugar icing. Simply whisk together 1 cup powdered sugar, 2 tablespoons milk, and a pinch of salt. Drizzle over the biscuits before serving. If you like lemon, use lemon juice in place of milk and add some lemon zest to the icing.

For an even more decadent treat, top your biscuits with a scoop of vanilla ice cream!

If you are in a pinch and don’t have buttermilk, you can make a substitute by placing 2 tablespoons of white vinegar in a measuring cup, add whole milk to the 1⅔ cup mark, and let the mixture sit for 10 minutes before using.

Got leftovers? Store biscuits in an airtight container at room temperature.

Fork in a blueberry biscuit.

Frequently Asked Question

Are these the same as Bo-Berry biscuits?

No. A Bo-Berry biscuit is a biscuit popularized by the Bojangles’ restaurant chain. The biscuit is made with blueberries and topped with a sweet glaze.
This recipe from America’s Test Kitchen produces fluffy biscuits that are full of flavor from real blueberries. After being baked, these biscuits are topped with honey butter for a lightly sweet finish.

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Whether you are a pro at bread baking or are just getting started, America’s Test Kitchen‘s cookbook, Everyday Bread, will help you create delicious, homemade bread with ease. The book includes 100 recipes for baking all types of bread, including classic white loaves, quick-breads, rolls, buns, and more.

Everyday Bread cookbook by America's Test Kitchen.

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With Everyday Bread, you’ll have the skills to turn out delicious, homemade bread with ease. From blueberry biscuits to sourdough loaves and everything in between, you’ll be whipping up delicious bread in no time!

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A woman holding a blueberry biscuit.
Fork in a blueberry biscuit.

Blueberry Biscuits

These fluffy buttermilk biscuits are bursting with flavor from fresh blueberries. Topped with honey butter, they make a lightly sweet breakfast treat perfect for sharing.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 9 biscuits
Calories: 378kcal

Ingredients

  • 3 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • teaspoons table salt
  • 10 tablespoons unsalted butter cut into 1½-inch pieces and chilled
  • 1 ½ cups blueberries 7.5 ounces
  • 1 ⅔ cups buttermilk chilled

Honey Butter

  • 2 tablespoons unsalted butter melted
  • 1 tablespoon honey
  • pinch table salt

Instructions

  • Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-inch square baking pan.
  • Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Using your hands, rub butter into flour into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain. Transfer dough to prepared pan and spread into even layer. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares, but do not separate.
  • Bake until browned on top and paring knife inserted into center biscuit comes out clean, 35 to 45 minutes.
  • Make Honey Butter – Meanwhile, combine melted butter, honey, and salt in a small bowl and stir to combine; set aside.
  • Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto prepared baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it) and let cool for 10 minutes longer. Using serrated knife, cut biscuits along scored marks and serve warm.

Notes

Recipe reprinted with permission from America’s Test Kitchen Everyday Bread: 100 Recipes for Baking Bread on Your Schedule, copyright 2023.

Nutrition

Calories: 378kcal | Carbohydrates: 51g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 435mg | Potassium: 219mg | Fiber: 2g | Sugar: 18g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
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