Print

Blueberry Biscuits with Honey Butter Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

These Blueberry Biscuits with Honey Butter are tender, flaky, and bursting with fresh blueberries. Perfect for a cozy breakfast or a sweet snack, the biscuits combine cold butter and buttermilk for a light texture, while the honey butter adds a luscious, subtly sweet finish.

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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for biscuit baking.
  2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt to evenly distribute the leavening agents and seasoning.
  3. Cut in Butter: Cut 10 tablespoons of the cold, unsalted butter into small cubes and incorporate it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
  4. Add Blueberries: Gently fold in the fresh blueberries to prevent them from breaking and bleeding too much color into the dough.
  5. Add Buttermilk: Pour in the cold buttermilk all at once and gently mix with a spatula or wooden spoon until just combined; the dough should be moist but not overly sticky.
  6. Shape Dough: Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Fold the dough over onto itself 2-3 times to create layers, then pat it out again to 1 inch thickness.
  7. Cut Biscuits: Using a floured 2.5-inch biscuit cutter, cut out biscuits without twisting the cutter, placing them on a parchment-lined baking sheet. Gather scraps, gently reshape, and cut additional biscuits as needed.
  8. Apply Butter Topping: Cut the remaining 1 tablespoon of cold butter into small cubes and dot it over the tops of the biscuits to create buttery pockets during baking.
  9. Bake Biscuits: Bake in the preheated oven for 15-18 minutes or until the biscuits are golden brown and cooked through.
  10. Prepare Honey Butter: While the biscuits bake, combine the 2 tablespoons of unsalted butter, 1 tablespoon honey, and a pinch of salt in a small bowl. Mix until smooth and creamy.
  11. Serve: Remove the biscuits from the oven, let them cool slightly, and serve warm with the honey butter spread on top for a delicious finishing touch.

Notes

  • Use cold butter and buttermilk to ensure tender, flaky biscuits.
  • Try not to overmix the dough to avoid tough biscuits.
  • Fresh blueberries are preferred, but frozen can be used if thawed and drained well.
  • For a dairy-free option, substitute butter and buttermilk accordingly, but texture may vary.
  • Biscuits are best served fresh the same day but can be stored in an airtight container for up to 2 days.

Keywords: blueberry biscuits, honey butter, breakfast biscuits, homemade biscuits, sweet biscuits, fresh blueberries

Find it online: https://busyrecipe.com/blueberry-biscuits-with-honey-butter-recipe/