Name: Blueberry Biscuits with Honey Butter Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 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; 2 tablespoons unsalted butter; 1 tablespoon honey; Pinch of salt

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I can’t wait to share this Blueberry Biscuits with Honey Butter Recipe with you because it’s hands-down one of my favorite breakfast treats. These biscuits are tender, flaky, and studded with fresh blueberries that burst with sweet juiciness in every bite. Adding the honey butter on top takes them to that next level of deliciousness that turns an ordinary morning into a cozy celebration.

Whether you’re making a special brunch or just craving something comforting to start your day, these biscuits deliver. I love how they’re surprisingly easy to whip up—even if you’re not a pro baker—and the fresh blueberries give them the perfect pop of flavor and color. Trust me, once you try this Blueberry Biscuits with Honey Butter Recipe, it’ll become a go-to in your kitchen too.

Ingredients You’ll Need

The beauty of this recipe is in its simplicity and balance. Each ingredient contributes to the biscuits’ tender crumb or the sweet tang of the topping, making sure you get that ideal biscuit texture paired with luscious honey butter.

Unsalted butter: Using cold butter is key to flaky biscuits. The cold chunks create pockets of steam as they bake, giving you that tender, flaky texture.
All-purpose flour: The staple that creates the structure. Make sure to measure it properly—too much can make your biscuits tough.
Granulated sugar: Just enough to add subtle sweetness that balances the blueberries and honey butter.
Baking powder: A leavening agent that gives the biscuits their rise and lift.
Baking soda: Adds a little extra lift and helps activate the buttermilk’s acidity for tenderness.
Fine sea salt: Enhances all the flavors, especially the sweetness of the blueberries and honey.
Fresh blueberries: Fresh is best here for the pop of freshness and natural sweetness. Avoid frozen as they can bleed too much liquid.
Cold buttermilk: Adds moisture and a slight tang that makes these biscuits extra tender and flavorful.
Honey (for honey butter): Look for a mild honey to complement the biscuits without overpowering them.
Salt (for honey butter): Just a pinch to balance the sweetness of the honey.

Variations

One of my favorite things about this Blueberry Biscuits with Honey Butter Recipe is how flexible it is. I love experimenting with different fruits and add-ins to make it your own.

Mix in lemon zest: I sometimes add a teaspoon of lemon zest to the dough for a bright, citrusy note that pairs beautifully with the blueberries.
Use frozen blueberries: When fresh aren’t available, frozen can work in a pinch—just don’t thaw them first to avoid sogginess.
Swap blueberries for raspberries or blackberries: If you want a different berry flavor, try fresh raspberries or blackberries—they add a lovely tartness.
Dairy-free option: Substitute the buttermilk with a mix of milk and lemon juice or apple cider vinegar and use a plant-based butter for the honey butter.
Add cinnamon or nutmeg: A pinch in the dough adds warm autumn vibes to your biscuits, perfect for cooler days.

How to Make Blueberry Biscuits with Honey Butter Recipe

Step 1: Prep Your Ingredients and Keep Butter Cold

Start by chilling your butter in the freezer until it’s very firm—this is the secret to flaky biscuits. While you prep the dry ingredients in a large bowl, keep your blueberries fresh and rinse them gently if needed, then pat dry so they don’t add extra moisture to the dough.

Step 2: Combine Dry Ingredients and Cut in Butter

Mix the flour, sugar, baking powder, baking soda, and salt in your bowl. Then, grate the cold butter directly into the flour mixture using a box grater, or cut it into small cubes and use a pastry cutter or two knives to incorporate it until you see pea-sized pieces. The key here is to work quickly to keep the butter cold and distribute it evenly.

Step 3: Gently Fold in Blueberries and Buttermilk

Add the blueberries carefully so they don’t burst and create blue streaks in the dough. Pour in the cold buttermilk and stir gently with a spoon or spatula just until the dough comes together. If you overmix, your biscuits will turn out dense, so stop when you no longer see dry flour.

Step 4: Shape and Cut Your Biscuits

Turn the dough out onto a lightly floured surface and gently fold it over a couple of times to bring it together without kneading too much. Pat it into a 1-inch thick rectangle. Use a floured biscuit cutter to stamp out rounds, pressing straight down instead of twisting to ensure your biscuits rise evenly.

Step 5: Bake to Golden Perfection

Place the biscuits close together on a baking sheet as shown in my experience, this encourages a soft side crust. Bake in a preheated 425°F oven for about 15 minutes or until the tops are golden and the biscuits have risen beautifully. Don’t peek too much during the first 10 minutes to avoid heat loss.

Step 6: Whip Up the Honey Butter While Cooling

While the biscuits are baking, soften the butter for your honey butter slightly—just enough to stir. Mix it with honey and a pinch of salt until smooth and creamy. This little touch makes all the difference when spreading it on warm biscuits.

How to Serve Blueberry Biscuits with Honey Butter Recipe

The image shows eight white bowls and two brown eggs arranged neatly on a white marbled surface. Starting from the top left, there is a bowl filled with evenly cut pale yellow butter cubes. To the right, a bowl contains fine white powder, likely powdered sugar. Below the butter, a bowl holds fresh dark blue blueberries with a slightly frosted look. Next to it, a small bowl has a light golden liquid, possibly vanilla extract. Below the liquid, a small bowl is filled with a white creamy liquid, maybe milk. Near the right side, two whole brown eggs are placed next to each other. At the bottom left, a larger bowl contains fine white flour. To the right, another bowl is filled with more dark blueberries resting at the bottom. Everything is clean, bright, and shown with clear details. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to keep it simple with these biscuits. A pat of that homemade honey butter melting on top is perfect for me. But fresh mint leaves or a light dusting of powdered sugar can add a pretty touch if you’re serving guests. Occasionally, a drizzle of extra honey on top ups the sweetness beautifully.

Side Dishes

Pairing these biscuits with scrambled eggs or a simple spinach salad makes for a balanced brunch. I’ve also served them alongside smoked bacon or sausage for a classic Americana breakfast feel, which always wins smiles at my table.

Creative Ways to Present

For a special occasion, I’ve layered these biscuits with slices of cream cheese and fresh strawberry slices, then topped with the honey butter and a sprig of thyme for a stunning brunch board centerpiece. They also make great sliders if you want to get creative with savory fillings.

Make Ahead and Storage

Storing Leftovers

I like to store leftover biscuits in an airtight container at room temperature for up to two days. If your kitchen is humid, the fridge works too, but expect them to be a little less tender. To keep them fresh, place a paper towel in the container to absorb moisture.

Freezing

Freezing these biscuits works wonderfully for me. I usually flash freeze the cut biscuit dough on a tray before transferring it to a freezer bag. Bake straight from frozen, adding a few minutes to the baking time. This saves time and gives you fresh biscuits anytime.

Reheating

To reheat, I wrap the biscuits in foil and warm them in a 350°F oven for about 10 minutes. This restores their flaky texture much better than microwaving, which can make them rubbery. Adding the honey butter right after reheating melts it just right.

FAQs

Can I use frozen blueberries for this Blueberry Biscuits with Honey Butter Recipe?

Yes, but I recommend adding frozen blueberries directly into the dough without thawing to prevent excess moisture. Keep in mind this might slightly color your dough and affect its texture, but it’s a convenient substitute when fresh berries aren’t available.
What’s the best way to keep my biscuits flaky?

Using very cold butter and minimal mixing are key. When you combine the ingredients, work quickly and gently to avoid warming the butter or overdeveloping gluten, which can make biscuits tough instead of tender and flaky.
How long will leftover biscuits stay fresh?

Stored in an airtight container at room temperature, leftover biscuits stay fresh for about two days. For longer storage, freezing is your best bet and will keep them good for several weeks.
Can I make the honey butter in advance?

Absolutely! Honey butter can be made ahead and refrigerated in a small container. Bring it back to room temperature before serving for easier spreading or give it a quick stir if it’s separated.
Is buttermilk necessary in this Blueberry Biscuits with Honey Butter Recipe?

Buttermilk helps tenderize and add a slight tang to the biscuits that’s hard to replicate with regular milk. If you don’t have buttermilk, you can mix milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.

Final Thoughts

I genuinely love this Blueberry Biscuits with Honey Butter Recipe because it brings so much warmth and comfort to the table with minimal effort. It’s perfect for lazy weekend mornings or impressing friends at brunch without stress. Give it a go—you’ll be surprised at how a few simple ingredients and some fresh berries come together to create something wonderfully satisfying and just plain joyful.