Blueberry Biscuits

Light, fluffy biscuits bursting with juicy blueberries, baked in a single pan and brushed with sweet honey butter—perfect for a cozy breakfast or brunch without any rolling or fuss.

Why You’ll Love This Recipe

• No rolling or layering—just mix, press into a pan, and bake for minimal effort.

• Bursting with fresh blueberries in every bite.

• Finished with a luscious honey butter glaze for a sweet, golden crust.

• Made in an 8×8-inch pan—easy cleanup and portion control.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

directions

1. Preheat your oven to 400°F (about 200°C). Place 1 tablespoon of cold butter into an 8×8‑inch baking pan. When the oven reaches temperature (after about 3–5 minutes), remove the pan and brush the melted butter across the bottom and up the sides. Set aside.

2. Cut the remaining 10 tablespoons of cold butter into small pieces and keep it chilled until needed.

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and toss with the flour mixture. Use your fingertips to smash the butter into flat, irregular pieces.

4. Toss in the blueberries, then gently stir in the cold buttermilk until no dry flour pockets remain. Be careful not to overmix.

5. Spread the dough evenly in the prepared baking pan using a spatula, pressing it into the corners.

6. Lightly coat a bench scraper with non‑stick spray and score (but don’t separate) the dough into 9 equal squares.

7. Bake for 40–45 minutes, until the tops are golden brown and a paring knife inserted into the center comes out clean.

8. Let the biscuits cool in the pan for 5 minutes.

9. Meanwhile, make the honey butter: combine 2 tablespoons butter, 1 tablespoon honey, and a pinch of salt in a microwave‑safe bowl. Microwave for 30–60 seconds until melted, then stir.

10. Turn the biscuits out onto a baking sheet, flip them back over onto a wire rack (tops facing up), and brush with all of the honey butter.

11. Let cool another 10 minutes before cutting along the pre‑scored lines with a serrated knife. Serve warm and enjoy!

Servings and timing

• Servings: About 9 biscuits

• Prep time: 15 minutes

• Cook time: 40 minutes

• Cooling time: 15 minutes

• Total time: 1 hour 10 minutes

Variations

• Frozen blueberries? You can use them without thawing—just toss them right into the dry ingredients. They may tint the dough slightly more than fresh berries.

• Butter alternative: If you don’t want to use your fingertips, a pastry blender or a food processor works well to cut the butter into the dry mixture until it resembles coarse meal.

• Add flavor: Stir in a teaspoon of vanilla extract or a pinch of lemon zest to elevate the flavor profile.

• Sweet twist: Sprinkle a bit of coarse sugar on top before baking for a crunchy, sparkling finish.

storage/reheating

• Storage: Store cooled biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

• Freezing: Individually wrap biscuits and freeze for up to 3 months. Thaw overnight and reheat in a 350°F (175°C) oven for about 10–12 minutes, or until warmed through.

• Reheating from fresh: Warm on a baking sheet in a 350°F (175°C) oven for about 5–7 minutes, or microwave for 20–30 seconds until heated.

FAQs

What if I only have frozen blueberries—can I use those instead of fresh?

Yes! You can use frozen blueberries without thawing. Just toss them into the dry ingredients; they’ll bake just fine, though they may give the dough a slightly more blue hue.

Can I substitute lactose‑free or plant‑based milk instead of buttermilk?

Absolutely. To make a lactose‑free buttermilk substitute, mix 1 ⅔ cups lactose‑free milk with 1½ tablespoons lemon juice or vinegar and let it sit for 5 minutes before using. Plant‑based alternatives like soy, oat, or almond milk with the same acid adjustment will also work.

Do I need to let the biscuits cool before cutting?

Yes—cooling helps the biscuit structure set. Let them cool 5 minutes in the pan, then an additional 10 minutes after brushing with honey butter before cutting.

Why do I score the dough instead of separating before baking?

Scoring creates even portions and helps the biscuits rise uniformly without spreading apart during baking.

Can I make these gluten‑free?

Yes. Replace the flour with a 1:1 gluten‑free all‑purpose blend that contains xanthan gum. The texture may be a bit denser, but still delicious.

How do I keep blueberries from sinking in the dough?

Toss them gently in the dry flour mix before adding buttermilk. This light coating helps suspend them more evenly throughout the dough.

What else can I do with the honey butter?

It’s great on just-made biscuits, but also delicious on pancakes, toast, or drizzle over oatmeal.

Can I bake these in muffin tins instead of a pan?

Yes, though bake time may vary. Check for doneness after 25–30 minutes. The shape will be more muffin‑like, but they’ll still be fluffy and sweet.

Can I double the recipe for a larger batch?

Yes. You can double the ingredients and bake in a 9×13‑inch pan. Check for doneness around the 40‑ to 45‑minute mark, but note that baking time may vary slightly.

Can I add spices like cinnamon or nutmeg?

Absolutely—add about ½ teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for added warmth and flavor.

Conclusion

These blueberry biscuits are unbeatable for a simple yet indulgent breakfast or brunch—no rolling, just effortless mixing, baking, and a final brush of honey butter. They’re soft, bursting with flavor, and perfect for any morning. With easy tweaks like frozen berries, gluten‑free flour, or extra lemon zest, you can customize them to your taste. Enjoy warm from the oven or save time by refrigerating and reheating for quick breakfasts all week.

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