Blueberry Biscuits

5 from 1 vote

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.

Prep Time25

Cook Time35

Cooling Time15

Total Time1 15

Course: Breakfast

Cuisine: American

Servings: biscuits

Calories: 378kcal

Author: Lynda - Southern Kissed

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.

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