Blueberry Biscuits with Honey Butter Recipe
I can’t wait to share this Blueberry Biscuits with Honey Butter Recipe with you— it’s one of those magical breakfasts that tastes like a warm hug on a plate. These biscuits are wonderfully fluffy and tender, packed with juicy fresh blueberries that burst with flavor every time you take a bite. The honey butter is the perfect sweet, silky companion that makes this treat feel extra special without a lot of fuss.
Whether you’re whipping these up for a weekend brunch, a cozy afternoon tea, or just because you deserve something delightful, this recipe never disappoints. I’ve made these biscuits countless times, and they always bring smiles at the table. Plus, they’re pretty straightforward to make, even if you’re not an experienced baker, so you’ll love how satisfying cooking this recipe can be!
Ingredients You’ll Need
The ingredients are simple but come together beautifully to create a tender, flavorful biscuit. Each element has its role, from the leaveners that give lift to the blueberries that add that refreshing pop. When shopping, pick fresh, plump blueberries and cold butter to get the best texture.
- Unsalted butter: Using cold butter is key for flaky biscuits—it creates those little air pockets as it melts in the oven.
- All-purpose flour: This provides the structure, but you’ll notice the biscuit’s tenderness when you handle the dough gently.
- Granulated sugar: Just enough sweetness to balance the berries and butter without overpowering the flavor.
- Baking powder: Your rising agent that makes these biscuits light and fluffy.
- Baking soda: Works with buttermilk to add lift and a subtle tang.
- Fine sea salt: A little pinch amplifies the sweetness and rounds out the taste.
- Fresh blueberries: Choose ones that are firm and ripe for juicy bursts in every bite.
- Cold buttermilk: Provides moisture and tang, giving your biscuits that perfect tender crumb.
- Honey (for butter): Adds natural sweetness and pairs beautifully with the butter.
Variations
I love how flexible this Blueberry Biscuits with Honey Butter Recipe is. Sometimes I switch things up depending on the season, or just how I feel. Don’t be afraid to personalize it to suit your taste or dietary needs—it’s part of what makes baking so enjoyable!
- Gluten-Free: I’ve tried swapping in a 1:1 gluten-free flour blend, and it worked surprisingly well. Just handle the dough gently to keep it from getting crumbly.
- Vegan Version: Use coconut oil or a vegan butter substitute and a plant-based milk with a splash of lemon juice instead of buttermilk—still delicious!
- Seasonal Fruits: I’ve swapped blueberries for raspberries or chopped peaches when I want a little summer flair.
- Extra Citrus Zest: Adding a teaspoon of lemon or orange zest to the dough brightens up the flavor and complements the berries beautifully.
How to Make Blueberry Biscuits with Honey Butter Recipe
Step 1: Chill and Prep for Flakiness
Start by chilling your butter in the fridge until it’s ice cold. I find cutting it into small cubes makes it easier to mix in. While the butter chills, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat is what gives your biscuits their golden, crispy edges, so don’t skip this step!
Step 2: Mix Dry Ingredients and Cut Butter In
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Now comes the fun part—incorporate the cold butter cubes using a pastry cutter, fork, or your fingertips. The goal here is to create pea-sized bits of butter coated in flour. This takes some quick work, but don’t over-mix or the biscuits could turn out tough.
Step 3: Fold in Blueberries and Buttermilk Gently
Carefully fold your fresh blueberries into the mixture. I’m always gentle here to avoid crushing the berries and turning the dough purple. Slowly pour in the cold buttermilk, stirring just until everything comes together in a sticky dough. If it seems too wet, sprinkle a bit more flour, but err on the side of sticky dough—it’s better for tender biscuits.
Step 4: Shape and Bake the Biscuits
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Fold the dough onto itself a couple of times to build layers, then gently pat it out again. Using a round biscuit cutter or a glass, cut out your biscuits without twisting (twisting can seal the edges and prevent rising). Place the biscuits close together on the baking sheet for soft sides, or spaced apart if you like them crusty. Pop them in your preheated oven and bake for 15-18 minutes until golden brown on top.
Step 5: Make the Honey Butter
While your biscuits bake, soften 2 tablespoons of unsalted butter in a small bowl. Stir in a tablespoon of honey and a pinch of salt until smooth and spreadable. This honey butter is the perfect balance of sweet and creamy—you’ll find yourself reaching for extra!
How to Serve Blueberry Biscuits with Honey Butter Recipe
Garnishes
I like to sprinkle a little powdered sugar on top for a pretty touch and an extra hint of sweetness. A few fresh mint leaves around the plate add a lovely color contrast and a refreshing scent. But honestly, these biscuits are amazing just slathered with honey butter and eaten warm!
Side Dishes
Pair your blueberry biscuits with scrambled eggs and crisp bacon for a complete breakfast feast. For a lighter option, fresh fruit salad or a simple green salad complements the sweet flavors beautifully. I’ve even enjoyed these biscuits alongside a cup of strong coffee or herbal tea when I just want a treat.
Creative Ways to Present
One of my favorite ways to present these biscuits is by stacking them into little towers, layered with dollops of honey butter and fresh blueberries between each biscuit. They look gorgeous on a rustic wooden board for brunch guests. For special occasions, serving the biscuits in a warm cloth-lined basket keeps them soft and inviting.
Make Ahead and Storage
Storing Leftovers
After baking, I let the biscuits cool completely, then store leftovers in an airtight container at room temperature for up to two days. This keeps them soft but fresh. If you want to keep them longer, refrigeration works too but can dry them out, so I prefer freezing for best results.
Freezing
I often freeze these biscuits right after shaping but before baking. I line them on a baking sheet to freeze individually, then transfer to a freezer bag. When I want a fresh batch, I bake them straight from frozen, adding a couple of extra minutes to the bake time. It’s a huge timesaver!
Reheating
To reheat leftovers, I wrap biscuits in foil and warm them in a 350°F oven for about 10 minutes. This gently revives their flakiness without drying them out. A quick blast in the microwave can be done in a pinch but risks rubberiness, so the oven is my go-to method for maintaining that fresh-from-the-oven texture.
FAQs
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Can I use frozen blueberries in the Blueberry Biscuits with Honey Butter Recipe?
Yes, you can! Just be sure to thaw and drain them well so the extra moisture doesn’t make the dough soggy. Tossing frozen blueberries lightly in flour before adding helps prevent them from bleeding too much into the dough.
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What’s the best way to keep the biscuits fluffy?
Keep your butter and buttermilk cold, don’t overwork your dough, and use the folding method to create layers. Also, avoid twisting the cutter when shaping biscuits, as that can seal edges and prevent rising.
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Can I make the honey butter in advance?
Absolutely! Honey butter can be made a day or two in advance. Keep it tightly covered in the fridge and bring to room temperature before spreading for the best texture.
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How do I know when my biscuits are done?
Look for golden-brown tops and bottoms, and a firm but tender texture when you gently press. If you insert a toothpick, it should come out clean or with just a few moist crumbs.
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Can I substitute the buttermilk?
Yes, if you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with just over 1½ cups of milk, let it sit 5-10 minutes, and then use. It mimics the acidity and texture well for the biscuits.
Final Thoughts
This Blueberry Biscuits with Honey Butter Recipe has become such a cherished part of my baking repertoire, and I’m sure you’ll feel the same once you try it. The cozy, comforting aroma fills your kitchen, and the flavors make every bite feel like a little celebration. Give this recipe a go—it’s easier than you think, and the results will wow anyone lucky enough to taste your creation. Trust me, you’re going to want to keep this one on repeat!
Print
Blueberry Biscuits with Honey Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Blueberry Biscuits with Honey Butter combine flaky, tender biscuits bursting with fresh blueberries, perfectly complemented by a rich, sweet honey butter for an irresistible breakfast or snack treat.
Ingredients
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
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
- Cut in the Butter: Cut 10 tablespoons of the cold unsalted butter into small cubes and add to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add Blueberries: Gently fold the fresh blueberries into the flour and butter mixture, taking care not to crush them and to distribute evenly.
- Incorporate Buttermilk: Pour in the cold buttermilk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat or roll it out to about 1-inch thickness. Fold the dough over itself once or twice to create layers, then gently pat it to thickness again.
- Cut Biscuits: Using a biscuit cutter or a round glass about 2.5 to 3 inches in diameter, cut the dough into rounds. Gather scraps and re-roll gently to cut more biscuits, taking care not to overwork the dough.
- Prepare for Baking: Place the biscuits on a baking sheet lined with parchment paper, spacing them slightly apart. Cut the remaining 1 tablespoon of cold butter into small pieces and dot the tops of the biscuits to enhance flakiness and flavor.
- Bake Biscuits: Bake in a preheated oven at 425°F (220°C) for 15-18 minutes or until the tops are golden brown and the biscuits are cooked through.
- Make Honey Butter: While the biscuits bake, soften 2 tablespoons of unsalted butter in a small bowl. Stir in 1 tablespoon honey and a pinch of salt until smooth and combined.
- Serve: Remove biscuits from the oven and let cool slightly before serving warm with a generous spread of the homemade honey butter.
Notes
- Use fresh blueberries for the best flavor and to avoid turning the dough purple from frozen blueberries’ juice.
- Keep all ingredients, especially the butter and buttermilk, as cold as possible to ensure flaky biscuit layers.
- Do not overmix the dough; gentle handling preserves flakiness and tender texture.
- Honey butter can be stored in an airtight container in the fridge for up to 3 days; bring to room temperature before spreading.
- For a dairy-free option, substitute butter and buttermilk with plant-based alternatives.
Keywords: blueberry biscuits, honey butter, breakfast biscuits, fresh blueberry recipe, fluffy biscuits, homemade honey butter
