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
For the biscuits:
- 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
For the honey butter:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch of salt
Instructions
- Preheat and prepare the baking pan: 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.
- Prepare the butter for the dough: Cut the remaining 10 tablespoons of cold butter into small pieces. Keep the butter cold until ready to use to ensure flaky biscuits.
- Mix dry ingredients and incorporate butter: 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.
- Add blueberries and buttermilk: 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.
- Transfer and shape dough: Spread the biscuit dough evenly in the prepared buttered pan using a spatula, making sure to reach into all corners for uniform thickness.
- Score the dough: 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 the biscuits: 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.
- Prepare honey butter: 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.
- Finish and serve: 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
- If smashing butter by hand is difficult, use a pastry blender or pulse in a food processor until the mixture resembles coarse meal.
- Frozen blueberries can be used if fresh are unavailable; add them directly without thawing, but note they may color the dough more.
- This recipe is adapted slightly from America’s Test Kitchen via Reddit for optimal flavor and texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 320
- Sugar: 10g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
