Blueberry biscuits have always been a favorite treat around the world. Soft, fluffy, and bursting with juicy blueberries, they’re the perfect breakfast or tea-time snack. This recipe takes it up a notch with honey butter, adding an extra layer of sweetness that complements the tartness of the blueberries. Whether you’re a seasoned baker or new to the kitchen, this recipe is simple and sure to impress. Let’s dive in!
Ingredients:
For the Biscuits:
- 11 tablespoons of butter (1 tablespoon melted for brushing; the rest chilled and cut into ½-inch pieces)
- 3 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons table salt
- 1 ½ cups (or 7 ½ ounces) blueberries
- 1 ⅔ cups chilled buttermilk
For the Honey Butter:
- 2 tablespoons butter
- 1 tablespoon honey
Directions:
- Prepare the Oven: Position the oven rack in the middle and preheat to 400°F (200°C). Lightly brush an 8-inch square baking pan with the melted butter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add Butter and Blueberries: Integrate the chilled butter into the flour mixture, pressing it between your fingertips to create flat, irregular pieces. Add the blueberries and mix gently.
- Add Buttermilk: Pour in the chilled buttermilk and stir gently until the dough comes together and there are no dry spots.
- Shape and Bake: Transfer the dough to the prepared baking pan, spreading it evenly. Mark out 9 equal squares on the dough (this will make it easier to separate after baking) but don’t cut through completely. Bake for 40-45 minutes or until the biscuits are golden brown on top and a knife inserted into the center comes out clean.
- Prepare the Honey Butter: While the biscuits are baking, mix the butter and honey in a small bowl. Microwave for about 30 seconds or until the butter melts. Stir well to combine.
- Finish and Serve: Once baked, let the biscuits cool in the pan for 5 minutes. Transfer them to a wire rack, brush with the honey butter, and let them cool for an additional 10 minutes. Use a serrated knife to separate the biscuits along the pre-marked lines. Serve warm and enjoy!
Notes/Conclusion:
- Fresh blueberries are recommended for the best flavor, but thawed frozen blueberries can also be used. Just ensure they are drained and patted dry before use.
- Leftover buttermilk can be frozen for up to a month. If it separates upon thawing, simply whisk it back together.
Share this delightful recipe with your friends and family, and enjoy the burst of flavors in every bite!