These Blueberry Buttermilk Biscuits bake as one golden slab in an 8×8 pan; no scooping or cutting required. Cold butter and tangy buttermilk create tall, tender layers that cradle juicy bursts of fresh blueberries. Brush the warm top with quick honey butter for a glossy finish that tastes like a summer bakery morning. This is a simple, old-fashioned Grandma recipe you’ll come back to for weekend breakfasts, easy brunches, and “just because” baking. Slice into squares and serve warm with coffee or a little extra honey.
Blueberry Buttermilk Biscuits Ingredients
Tools used
8×8 baking pan, large bowl, whisk, silicon spatula, bench scraper, cooling rack, and pastry brush.
Can I use frozen blueberries?
Yes, frozen blueberries work just fine. No need to thaw; toss them in flour before adding them to the dough. It helps keep the purple color from bleeding everywhere.
Why are my biscuits tough?
Most likely from over mixing. Stir the dough just until it comes together. Overworking activates the gluten and makes biscuits dense instead of light and flaky.
How do I keep the blueberries from sinking?
Coat them lightly in flour before folding them into the dough. This helps suspend the berries more evenly throughout and reduces soggy bottoms.
Store Leftovers
Room Temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store up to 5–6 days. Reheat gently to soften.
Freezer: Wrap and freeze for up to 3 months. Thaw and warm in the oven or microwave.
Step-by-Step Process Images
Blueberry Buttermilk Biscuits
Ingredients
Step by Step Directions
- With the oven rack in middle position, heat oven to 400 degrees. Melt the tablespoon of butter and brush the bottom and sides of an 8-inch square baking pan.
- Add the flour, sugar, baking powder, baking soda, lemon zest, and salt together in a large bowl. Whisk to combine.
- Add chilled butter to flour mixture. Use your fingers or a pastry cutter to mash the butter into small, irregular pieces.
- Toss the blueberries into the dough and mix.
- Gently stir in the buttermilk into the dry ingredients until the flour is absorbed. Avoid over mixing!
- Transfer the dough to the buttered pan and spread dough out to the corners.
- Using a bench scraper sprayed with vegetable oil or baking spray, cut dough into 9 equal squares. Do not separate the biscuits; just the lines to make cutting the biscuits easier after baking.
- Bake at 400°F until browned on top and a wooden skewer or knife tip inserted into the center biscuit comes out clean. This should take 40 to 45 minutes. Rotate the pan midway through the baking time and cover loosely with foil if the tops are getting too brown.
- While the biscuits bake, combine the butter, honey, and salt in a small bowl. Microwave until butter is melted, about 20 seconds. Stir to combine and set aside.
- Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then re-invert biscuits onto wire rack. Brush biscuit tops with all the honey butter and cool for 10 minutes. Using a serrated knife, cut biscuits along scored marks and serve warm.
Nutrition
Notes
- Use fresh or frozen berries. If using frozen berries, don’t thaw; toss them in flour before mixing to prevent bleeding.
- Mix just until the dough comes together to keep biscuits tender and flaky.
- Keep butter and milk cold for the best rise and flakiness.
- A simple vanilla or lemon glaze is excellent for a sweeter finish.
