The Best Blueberry Biscuits

These blueberry biscuits combine tart and sweet frozen blueberries with soft and flakey biscuits! These biscuits are a fun twist on the classic blueberry muffin!

These biscuits are soft, flakey, tender, and full of blueberries! They are like a blueberry muffin in biscuit form.

Why you will love this recipe:

Biscuits are some of the best pastries in the world. Their fluffy, flakey, and buttery nature is a thing of pure beauty! This recipe takes my favorite buttermilk biscuit and transforms it into these perfect blueberry treats! If you love blueberry muffins and like your biscuits on the sweet side, this recipe was made for you!

About this recipe: 

• Taste - buttery, slightly sweet from the honey and blueberries. Combine a blueberry muffin with a biscuit and you have these blueberry biscuits!
• Texture - flakey style biscuit. 
• Effort - Easy. These biscuits are all made in one bowl and come together in just minutes.
• Time - about 30 minutes from start to finish!

Key Ingredients:

Milk: Milk is the wet ingredient that makes these biscuits incredibly tender.

Butter: Butter is the fat that provides richness and flavor to the biscuits. Using high-fat flavorful butter is key; my favorite is Kerry Gold. The butter flavor really shines through and is what gives these biscuits most of their taste, so if you were ever going to splurge on good butter, this is the time.  

Honey: honey has more flavor depth than sugar's simple sweetness. 

Frozen Blueberries: frozen berries work so much better in this recipe; fresh ones are too watery and would make the dough too wet. I used Wyman's Frozen Wild Blueberries. 

Step-by-step instructions:

• Preheat the oven to 450 degrees and make the biscuits.
• Cut the butter into the flour.
• Add in the milk and honey and mix until a dough forms.
• Fold in the blueberries.
• Turn the dough out onto a lightly dusted surface.
• Roll and fold the dough. Dust flour between the layers if the dough is too wet.
• Cut out your biscuits and place them right next to each other on a lined baking sheet.
• Brush with melted butter.
• Bake for 15-20 minutes or until the biscuits are browned. 

Tips for success!!

• Use frozen not fresh blueberries.
• Use very cold butter, milk, and blueberries. 
• You can also chill your hands to make sure that the dough stays cold.
• Freeze unbaked cut biscuits in a seeped zip lock and bake whenever you want biscuits! They keep unbaked in the freezer for 3 months!!
• Handle the dough as little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy biscuits. 
• If the dough is too wet from the blueberries, keep dusting in more flour.
• Place the biscuits right next to each other on the lined baking sheet. This will help them to rise. 
• Serve with homemade bourbon honey butter from this recipe for a real treat.

How long will this recipe last?

You can freeze the unbaked biscuits in an air-tight container for up to three months. and the baked and glazed biscuits will last 2-3 days at room temp in an air-tight container.

Looking for more biscuit recipes?! Check these out!

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