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
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
- 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