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
- Preheat oven to 400°F (200°C). Place 1 tablespoon butter into an 8×8-inch pan. Heat in oven 3–5 minutes until melted. Brush butter across pan bottom and sides. Set aside.
- Cut remaining 10 tablespoons butter into small pieces and keep chilled.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Toss in butter pieces, smashing them into flat pieces with fingertips.
- Stir in blueberries, then add buttermilk. Mix until no dry pockets remain. Do not overmix.
- Spread dough evenly in prepared pan. Use a greased bench scraper to score dough into 9 squares without cutting through.
- Bake 40–45 minutes until golden and a knife inserted in the center comes out clean.
- Cool in pan for 5 minutes. Meanwhile, melt 2 tablespoons butter with honey and a pinch of salt in the microwave. Stir until smooth.
- Turn biscuits out onto a baking sheet, flip upright on a wire rack, and brush with honey butter. Cool 10 minutes.
- Cut along scored lines with a serrated knife. Serve warm.
Notes
- Use frozen blueberries straight from the freezer; no need to thaw.
- Add vanilla or lemon zest for extra flavor.
- For a crunchy finish, sprinkle coarse sugar on top before baking.
- To make gluten-free, replace flour with a 1:1 GF blend containing xanthan gum.
- Honey butter also tastes great on toast, pancakes, or oatmeal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 315
- Sugar: 14g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
