Easy Blueberry Biscuits (America’s Test Kitchen Recipe)
These Easy Blueberry Biscuits come from America’s Test Kitchen’s cookbook Everyday Bread, and they’re shared here with permission. Sweet, fluffy, and bursting with juicy blueberries, they’re finished with a brush of honey butter that makes them perfect with your morning coffee.
Why You’ll Like This Recipe
- No biscuit cutter needed: The dough is spread into one pan and scored into squares, so there’s no rolling or cutting.
- Bursting with berries: A full 1½ cups of blueberries means juicy fruit in every bite.
- Honey butter finish: A simple brush of melted butter and honey adds just the right touch of sweetness.
- Tested and trusted: Like every America’s Test Kitchen recipe, it’s been carefully tested to work.
They’re perfect for a special weekend breakfast, a leisurely brunch, or even a sweet little dessert.
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
Honey Butter
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
- pinch of 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.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Using your hands, rub the butter into the flour into flat, irregular pieces.
Add blueberries and toss with the flour mixture.
Gently stir in cold buttermilk.
Mix until no dry flour pockets remain.
Transfer the dough to the prepared pan and spread it into an even layer. Using a bench scraper sprayed with vegetable oil spray, cut the 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.
- Meanwhile, stir together the melted butter, honey, and salt in a small bowl; set aside.
- Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn the biscuits out onto a 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.
Using a serrated knife, cut the biscuits along the scored lines and serve warm.
Related Recipes
Love blueberries? Keep the berry goodness going with my Blueberry Muffins with Crumb Topping, Blueberry Coffee Cake, Blueberry Buckle, or fluffy Blueberry Pancakes. For a no-bake treat, try my Easy No-Bake Blueberry Cheesecake Bars, or make your own Blueberry Pie Filling. And if you’re in the mood for classic biscuits, don’t miss my Easy Buttermilk Drop Biscuits.
Blueberry Biscuits
Ingredients
Method
- 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 a 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.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!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, adding whole milk to the 1⅔ cup mark, and letting the mixture sit for 10 minutes before using.
- Got leftovers? Store biscuits in an airtight container at room temperature for up to 2 days. Warm them briefly in the oven or microwave before serving.
FAQs
I haven’t tested this recipe with self-rising flour, but it should work with a few changes. Self-rising flour already contains baking powder and salt, so leave both out. Keep the baking soda, since it reacts with the buttermilk to help the biscuits rise.
Yes. Thaw and rinse them thoroughly before using to help keep the dough from turning purple.
No. Bo-Berry biscuits were popularized by the Bojangles’ restaurant chain. They’re made with blueberries and topped with a sweet glaze, while these are brushed with honey butter.
A bench scraper makes it easy to score the dough into squares, but a sharp knife sprayed with vegetable oil spray works too.
About Everyday Bread: 100 Recipes for Baking Bread on Your Schedule
It is hard to beat the aroma and taste of freshly baked bread. There’s no better place to experience those than in your own home.
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.
In addition to the recipes and step-by-step instructions, the book includes helpful tips on tools and ingredients you’ll need to get started as well as troubleshooting advice for addressing common baking problems.
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!
Look for Everyday Bread at your local bookstore or purchase it online at Amazon.com through our affiliate link.
Looking for another ATK favorite? Try my Corn Pudding.
Last Bite
Did you try these biscuits yet? Did they come out fluffy and bursting with blueberries, and did that honey butter melt into a dream? If you make them, leave a star rating (it helps other bakers find the recipe) and share your results or tweaks in the comments. I’d love to hear how you enjoyed them!
Can you use self rising flour for the blueberry biscuits.
I would think that you could. If you do, you shouldn’t need the baking powder and baking soda. If you try it with self-rising flour, please let me know how they turn out.
Love love these super easy