Blueberry Biscuits

Kick off your morning right with blueberry biscuits that are flaky, tender and bursting with fresh blueberries.

When it comes to breakfast I love anything that is baked - from blackberry scones to cinnamon streusel muffins to brioche cinnamon rolls.

But there really isn't much better than some homemade buttermilk biscuits. And this recipe takes a classic and kicks it up a notch with blueberries.

Why This Recipe Works

• Burst of flavor - The fresh blueberries in each biscuit provide a juicy, sweet-tart burst of flavor that complements the buttery, slightly sweet dough perfectly.
• Texture - These blueberry biscuits strike a perfect balance between flakiness and tenderness.
• Versatile - They can be enjoyed on their own, with a pat of butter, or paired with a variety of spreads, making them a versatile addition to any meal.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Freezing Instructions
• Equipment
• Pro Tips/Recipe Notes
• Similar Recipes
• Blueberry Biscuits

Ingredient Notes

• Flour - All-purpose flour is the standard choice, offering a good balance of structure and tenderness.
• Baking powder and baking soda - These leavening agents help the biscuits rise, making them light and fluffy. Ensure your baking powder and soda are fresh for the best results.
• Salt - A pinch of salt enhances the flavors of the other ingredients and balances the sweetness.
• Butter - Use frozen, unsalted butter to create flaky layers. Grate the butter before incorporating it into the flour to ensure it stays cold and creates pockets of steam during baking.
• Blueberries - Fresh blueberries provide the best flavor and texture, adding a juicy burst to each bite.
• Buttermilk - Buttermilk adds a slight tang and helps to tenderize the dough, resulting in a softer biscuit.
• Honey - A small amount of honey adds a touch of sweetness that complements the tartness of the blueberries. Adjust the amount to your taste preference.

Ingredient Swaps

As with any recipe, you can change up the ingredients if need. Some substitutes include:

• For a lighter biscuit, you can use a mixture of all-purpose and cake flour instead of just all-purpose.
• If fresh blueberries aren't available, frozen blueberries can be used; just be sure to add them while still frozen to prevent them from bleeding into the dough.
• If you don't have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
• Substitute honey with maple syrup or just granulated sugar for added sweetness.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Combine the dry ingredients in a large bowl, then use a cheese grater to shred the butter.

Add the shredded butter to the flour mixture and use a pastry cutter or 2 knives to mix it in, then fold in the blueberries.

Create a well in the center of the mixture and add the buttermilk and honey. Stir with a spatula until just combined, being careful not to overmix.

Transfer the dough to a lightly floured surface. Pat it into a rough rectangle about one inch thick and cut into four rectangles.

Stack the four rectangles on top of each other, and press down to flatten. Pat the dough out again into a rough rectangle about one inch thick.

Use a 3-inch biscuit cutter or a floured glass to cut out biscuits. Re-roll any scraps until you have 6-8 biscuits in total.

Brush a skillet with a bit of butter and arrange the

biscuits so they are touching. Brush the tops of each biscuit with melted butter.

Bake for at 425°F 15-20 minutes, or until the tops are golden brown.

FAQs

Freezing Instructions

You can either freeze the blueberry biscuits before baking or after baking.

1. Freeze Before Baking: After cutting the biscuit dough into wedges, arrange them on a baking sheet and freeze for 1 hour. Once frozen, you can stack in a bag or container for storage. When baking from frozen, simply extend the bake time slightly, or alternatively, thaw the biscuits overnight and follow the original baking instructions.
2. Freeze After Baking: Once the biscuits have been baked and cooled, arrange them on a baking sheet and freeze for a minimum of 1 hour. Afterward, you can neatly stack them in a bag or container. To thaw, leave the biscuit on the counter or refrigerate overnight. For a warm treat, microwave them for 30 seconds or place them on a baking sheet at 300°F for 10 minutes.

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Box grater - Gives you shredded butter.
• Large bowl - Used to mix the ingredients.
• Pastry cutter - Helps blend the butter with the flour. You can also just use your hands or 2 knives.
• Skillet - A 10 inch cast iron skillet is perfect for baking the blueberry biscuits.

Pro Tips/Recipe Notes

• Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in biscuits.
• Do not overwork the dough. Mix everything until just combined or you will have tough biscuits.
• It is important to not twist the cutter when cutting out your biscuits. Just press the cutter down firmly. By twisting, you actually seal the edges and prevent the biscuits from rising.
• For extra flakiness, chill the shaped biscuit dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
• If you want biscuits to really rise, they rise more when they are touching. It prevents them from spreading out when baking.

Similar Recipes

• Blueberry Cinnamon Rolls
• Cherry Scones
• Blueberry Pancakes
• Chocolate Chip Scones
• Baked Blueberry Donuts

If you’ve tried these blueberry biscuits or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you are craving a savory biscuit, try these jalapeño cheddar biscuits. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.