Easy Blueberry Biscuits Recipe
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.
Why You’ll Like This Recipe
This recipe from America’s Test Kitchen is tried and true—and every bite proves it. Made with fresh blueberries, the biscuits bake up extra juicy and flavorful, turning simple pantry ingredients into something extraordinary. The process is streamlined, so there’s no need for a biscuit cutter or pastry cutter, making it as easy as it is delicious. A drizzle of honey butter on top adds just the right touch of sweetness, taking these biscuits over the top. Perfect for a special weekend breakfast, a leisurely brunch, or even as a sweet little dessert, they’re a recipe worth keeping on repeat.
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, 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 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.
Using a serrated knife, cut the biscuits along the scored lines and serve warm.
If these Easy Blueberry Biscuits already enchant you, why stop there? Keep the blueberry love going with my delightful Blueberry Muffins with Crumb Topping – a light, sweet treat that’s perfect for brunch. Craving something cake‑like? My Blueberry Coffee Cake layers juicy berries with buttery streusel for a breakfast that also doubles as dessert. Or satisfy your sweet tooth with Easy No-Bake Blueberry Cheesecake Bars, creamy and topped with homemade blueberry sauce – no oven required.
Blueberry Biscuits
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 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
Nutrition
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.
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.
About Everyday Bread: 100 Recipes for Baking Bread on Your Schedule
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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!
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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? Share your biscuit 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