Blueberry Biscuits with Honey Butter Recipe
I have to tell you, this Blueberry Biscuits with Honey Butter Recipe quickly became one of my all-time favorites in the kitchen — and I think you’ll fall for it just as hard. The biscuits come out perfectly flaky and tender, bursting with sweet, juicy blueberries in every bite. Paired with the silky honey butter, it’s like a little piece of breakfast heaven that works beautifully for weekend brunches or a cozy afternoon treat.
What makes this recipe truly special, in my experience, is how it balances simplicity with that impressive bakery taste. Whether you’re new to baking or looking to wow your guests, these biscuits are reassuringly straightforward to make and deliver an irresistible outcome every time. Plus, that honey butter? It’s the kind of finishing touch you’ll want to spread on everything you bake for life.
Ingredients You’ll Need
Each ingredient plays a crucial role in giving these biscuits their delightful texture and flavor. When shopping, fresh blueberries and good quality cold butter are key to getting that irresistible crumb and moist burst of fruit.
- Unsalted butter: Use cold butter to create flaky, tender biscuits—cold chunks melt during baking and form little pockets of air.
- All-purpose flour: The base of your biscuits; provides the structure and crumb you want.
- Granulated sugar: Just enough to add gentle sweetness without overpowering the blueberries.
- Baking powder: A leavening agent important for getting those lovely, fluffy rises.
- Baking soda: Works alongside buttermilk’s acidity to give your biscuits their soft texture.
- Fine sea salt: Brings out all the flavors—don’t skip or reduce it too much.
- Fresh blueberries: Juicy and sweet, they’re the star of the show. Look for plump, firm berries without any mushy spots.
- Cold buttermilk: Adds tenderness and tanginess that complements the sweet blueberries perfectly.
- Honey (for the butter): I always recommend raw or a mild floral honey for the best flavor touch.
Variations
I love how flexible this Blueberry Biscuits with Honey Butter recipe is—you can easily tweak it to suit your taste or dietary needs. Feel free to get creative with add-ins or swaps to make it your own.
- Use frozen blueberries: I’ve done this when fresh aren’t in season—just toss them in frozen and add a little extra flour to prevent excess moisture.
- Gluten-free version: Swap all-purpose flour with a trusted gluten-free blend and add a teaspoon of xanthan gum for structure. I tried this successfully for a friend once, and the texture was surprisingly close!
- Maple honey butter: Mix a bit of maple syrup with your butter and honey for a seasonal spin I adore during fall.
- Lemon zest in the dough: Adding a teaspoon of lemon zest brightens the biscuit’s flavor and pairs wonderfully with blueberries.
How to Make Blueberry Biscuits with Honey Butter Recipe
Step 1: Prep your dry ingredients and butter
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt. Next, grate 9 tablespoons of the cold butter into the dry mixture using a box grater—this helps keep the butter cold and evenly distributed, resulting in flaky biscuits. Then, gently toss in the fresh blueberries, coating them in flour so they don’t all sink to the bottom while baking.
Step 2: Mix in buttermilk and form the dough
Pour the cold buttermilk into the bowl and stir gently with a spatula until just combined—don’t overmix; a few streaks of flour are okay. The batter will be sticky and soft, which is exactly what you want. Add the remaining 2 tablespoons of cold butter cut into small cubes, folding them gently into the dough for those extra buttery bites.
Step 3: Shape and cut your biscuits
Turn the dough out onto a lightly floured surface and gently fold it over itself 3-4 times—this helps build layers without overworking. Pat it into a rectangle about 1 inch thick. Using a biscuit cutter or two-inch round, cut out your biscuits by pressing straight down (no twisting!) to keep the edges clean and rising even. Make sure to re-roll scraps gently only once to avoid tough biscuits.
Step 4: Bake and prepare honey butter
Place your biscuits on the prepared sheet close but not touching. Bake for 15-18 minutes until golden brown on top. While they bake, soften 2 tablespoons of butter and mix it with honey and a pinch of salt for the honey butter spread. This combo is what really elevates your biscuits, providing a beautiful sweet-savory contrast.
How to Serve Blueberry Biscuits with Honey Butter Recipe
Garnishes
I love topping these biscuits with a little extra drizzle of honey right before serving and sometimes add a sprinkle of fresh mint or lemon zest for a fresh twist. It feels fancy but is insanely easy to do!
Side Dishes
They pair wonderfully with a simple fruit salad, scrambled eggs, or crispy bacon if you want a full brunch spread. I have fond memories of serving these alongside a big pot of coffee and fresh-squeezed orange juice on slow weekend mornings.
Creative Ways to Present
For special occasions, I like arranging the biscuits in a rustic basket lined with a linen cloth and placing small bowls of honey butter and jam around. It turns your kitchen table into a warm, inviting feast where everyone can help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover blueberry biscuits keep well at room temperature when wrapped tightly in foil or stored in an airtight container for up to 2 days. I’ve found they lose some flakiness over time, but warming them up fresh again restores much of their charm.
Freezing
I often freeze unbaked biscuits after cutting them out. Simply place them spaced on a baking sheet, freeze until solid, then transfer to a freezer bag. When you want biscuits, bake them straight from frozen—just add a few extra minutes to the baking time. This trick saves me during busy mornings!
Reheating
To reheat, pop the biscuits in a 350°F oven for about 5-7 minutes until warm and slightly crisp on the edges. I avoid microwaving because it can make them chewy rather than flaky, which is definitely not what we want!
FAQs
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Can I use frozen blueberries for this Blueberry Biscuits with Honey Butter Recipe?
Absolutely! Frozen blueberries work well, especially when fresh aren’t available. Just add them to the dry ingredients while still frozen and toss them with a bit of flour to minimize extra moisture. Your biscuits might be a tad more fragile, but they still taste amazing.
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What’s the best way to keep my biscuits flaky?
Keep your butter and buttermilk as cold as possible and avoid overmixing the dough. When cutting biscuits, press straight down with your cutter instead of twisting to prevent sealing the edges. Folding the dough gently a few times also helps build layers for flakiness.
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Can I make the honey butter ahead of time?
Yes, you can prepare honey butter ahead and store it in a small airtight container in the fridge. Just bring it to room temperature before spreading—it’ll soften nicely without melting.
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Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 ⅔ cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly, then use as a buttermilk substitute in the recipe.
Final Thoughts
Honestly, these Blueberry Biscuits with Honey Butter Recipe are one of those simple pleasures worth every little bit of the effort. They bring such warmth and comfort to the table — I still remember the first time I made them for my family, and the immediate request to “make them again, please.” You’ll enjoy the easy steps and the fantastic results, whether it’s for a special brunch or just because you deserve a delicious moment today. So go ahead, bake up a batch and watch them disappear quickly—you’ll be glad you did!
Print
Blueberry Biscuits with Honey Butter Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Blueberry Biscuits with Honey Butter are tender, flaky biscuits bursting with fresh blueberries, perfectly complemented by a smooth, sweet honey butter spread. Ideal for breakfast or brunch, they combine the comforting flavors of classic biscuits with a fruity twist and a touch of honey sweetness.
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 Biscuits Dough: Begin by cutting 11 tablespoons of cold unsalted butter into small pieces. In a large mixing bowl, whisk together 3 cups of all-purpose flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 ¼ teaspoons fine sea salt. Add about 7 tablespoons of the cold butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Add Blueberries and Buttermilk: Gently fold 1 ½ cups fresh blueberries into the crumb mixture, taking care not to crush them. Pour in 1 ⅔ cups cold buttermilk gradually and stir just until the dough comes together. The dough should be somewhat sticky but manageable.
- Shape and Chill the Dough: Turn the dough out onto a lightly floured surface and gently fold it over a few times to bring it together without overworking it. Pat the dough into a rectangle and fold in the remaining cold butter pieces to create layers for flakiness. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to allow the butter to firm up again.
- Cut and Bake the Biscuits: Preheat your oven to 425°F (220°C). Roll the chilled dough out to about ¾-inch thickness on a floured surface. Use a biscuit cutter to cut out rounds and place them on a baking sheet lined with parchment paper, spacing them slightly apart. Bake in the preheated oven for 15-18 minutes or until the tops are golden brown and biscuits are cooked through.
- Make the Honey Butter: While the biscuits bake, combine 2 tablespoons of unsalted butter, 1 tablespoon honey, and a pinch of salt in a small bowl. Mix until smooth and creamy. Set aside.
- Serve: Remove the biscuits from the oven and let them cool slightly. Serve warm with a generous spread of honey butter for a deliciously sweet and buttery finish.
Notes
- Ensure the butter stays cold throughout the process for flakier biscuits.
- Handle the blueberries gently to prevent them from turning purple in the dough.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat biscuits in a warm oven or toaster oven to restore freshness.
Keywords: blueberry biscuits, honey butter, breakfast biscuits, brunch recipe, sweet biscuits
