Blueberry Biscuits: A Delightful Treat for Your Baking Pleasure

There’s something exhilarating about discovering a new recipe that truly delights the senses. During a casual scroll through social media one day, I stumbled upon a post that had garnered rave comments about the best homemade biscuits. It piqued my interest, especially when the recipe was revealed to be from America’s Test Kitchen.

With a bottle of buttermilk beckoning in the fridge, I wasted no time and set to work the very next morning. Once the biscuits emerged from the oven, I couldn’t resist reaching out to a friend. After she took her first bite, her enthusiasm echoed my own: “Can I just live inside of this blueberry biscuit?”

Blueberry Biscuits with Honey Butter

Unlike traditional sweet biscuits or scones, these blueberry biscuits boast a delightful fluffiness that makes them irresistible. Each biscuit is lightly sweetened and filled with fresh blueberries, creating a delightful experience with every bite.

Once they come out of the oven, the biscuits get a brush of honey butter which cools to form a sweet glaze on top. This adds just the right hint of sweetness without overwhelming the delightful biscuit flavor.

How to Make Blueberry Biscuits

Ingredients You’ll Need

This recipe aligns closely with traditional buttermilk drop biscuits, with the addition of juicy blueberries.

• 11 tablespoons cold unsalted butter
• 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

Making This Recipe

Use an 8×8-inch baking pan for this recipe. Preheat your oven to 400°F and let one tablespoon of butter melt in the pan during preheating.

Once melted, brush the butter across the bottom and sides of the pan and set it aside. Keep the remaining butter cold until it’s needed.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces and gently smash them into flat, inconsistent shapes, mimicking coarse meal. Fold in the blueberries and then add the buttermilk, making sure no dry flour remains.

Transfer the dough to the greased pan, smoothing it to the edges. Lightly spray a bench scraper and score the dough into nine equal pieces without separating them. Bake for 40-45 minutes until the tops are golden brown and a knife inserted into the center comes out clean.

Finishing the Biscuits

Let them cool for five minutes before preparing the honey butter. Mix the butter, honey, and a pinch of salt in a bowl and microwave until melted. Brush the melted honey butter generously across the tops of the biscuits. Allow to cool for an additional ten minutes, then cut along the scored lines and serve warm!

Storage Tips

These biscuits are best enjoyed fresh from the oven, but any leftovers can be stored at room temperature wrapped in foil for up to one day. They can easily be warmed in the microwave or oven.

FAQs

I don’t have any fresh blueberries, can I use frozen instead?

Yes, frozen blueberries work perfectly well in this recipe. Just be cautious, as they may discolor the batter slightly.

Help! I’m out of buttermilk! What can I use instead?

You can create a simple buttermilk substitute using regular milk with lemon juice or vinegar if you’re in a pinch.

Is there another way to incorporate the butter into the mixture?

Absolutely! A pastry blender or food processor can be used to cut the butter into the dry ingredients effectively.

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