I remember the first time I ever tasted a homemade biscuit. My aunt, bless her heart, was the queen of Southern cooking, and her biscuits were legendary. The simple act of pulling apart a warm, fluffy biscuit, the steam escaping in delicate wisps, felt like pure magic.
She always had a jar of homemade blueberry jam on hand, and the combination of the sweet, tart blueberries with the buttery biscuit was heaven. Now, years later, I’ve created my own version that brings back those cherished memories: blueberry buttermilk biscuits. And while my aunt made plenty of delicious dishes, I really think she’d love these.
Why you’ll love this Blueberry Buttermilk Biscuits
- These blueberry buttermilk biscuits are incredibly tender and fluffy, thanks to the cold butter and buttermilk.
- The juicy blueberries add a burst of sweetness and flavor that perfectly complements the buttery biscuit.
- This recipe is quick and easy, making it ideal for a weekend brunch or a special breakfast.
- They’re perfect served warm with butter, jam, honey, or even a dollop of whipped cream.
- You can easily customize these blueberry buttermilk biscuits with different fruits or spices to suit your taste.
- This recipe is a guaranteed crowd-pleaser, bringing smiles to everyone at the table.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup fresh blueberries
Directions
Step 1
Blueberry buttermilk biscuits makes every moment feel energetic. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The colder the butter, the flakier your biscuits will be!
Step 4
Gently fold in the blueberries. Be careful not to crush them.
Step 5
Add the cold buttermilk and stir until just combined. Do not overmix. A few streaks of flour are okay.
Step 6
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
Step 7
Use a 2 1/2-inch biscuit cutter to cut out biscuits. Place them on the prepared baking sheet. If you don’t have a biscuit cutter, you can use a knife or even a drinking glass.
Step 8
Bake for 20-25 minutes, or until golden brown. Keep a close eye on them in the last few minutes to prevent burning.
Step 9
Let cool slightly before serving. Serve warm with butter, jam, or honey. I particularly love these with a pat of butter and a drizzle of honey.
Variations, pairings, and serving ideas
Variations
One delicious variation is to add a touch of lemon zest to the dry ingredients for a bright, citrusy flavor. You could also swap out the blueberries for other berries, such as raspberries or blackberries, depending on what’s in season. For a bit of warmth, consider adding a pinch of cinnamon or nutmeg to the flour mixture.
Another option is to create a savory version by adding shredded cheddar cheese and chopped chives to the dough. These savory biscuits are fantastic with soups or stews. You could even add a little bit of chopped cooked turkey or chicken for a heartier biscuit.
For those who love a little bit of crunch, try adding a streusel topping to the biscuits before baking. A simple streusel made with flour, butter, and sugar adds a delightful texture and sweetness. You can even add chopped nuts to the streusel for extra flavor and crunch.
Pairings
These blueberry buttermilk biscuits are wonderful served alongside scrambled eggs and crispy chicken sausage for a complete breakfast. The sweetness of the blueberries complements the savory flavors perfectly. A side of fresh fruit salad adds a refreshing touch.
For a delightful brunch, serve the biscuits with a creamy chicken gravy. The combination of the fluffy biscuits and the rich gravy is simply irresistible. A side of roasted vegetables, such as asparagus or Brussels sprouts, adds a healthy element to the meal. Consider also making some Southern fried apples; they’ll be a great addition to your table.
If you’re looking for a lighter option, these biscuits are delicious with a simple yogurt parfait. Layer yogurt with granola and fresh berries for a healthy and satisfying meal. You can even drizzle a little bit of honey over the parfait for extra sweetness.
Serving ideas
For a beautiful presentation, arrange the warm blueberry buttermilk biscuits on a platter lined with a linen napkin. Serve with a variety of toppings, such as butter, jam, honey, and whipped cream, in small bowls. This allows guests to customize their biscuits to their liking.
Consider placing a small sprig of mint or a few fresh blueberries on top of each biscuit for an elegant touch. This adds a pop of color and freshness to the presentation. You can also dust the biscuits with a little bit of powdered sugar for a festive look.
To keep the biscuits warm while serving, place them in a basket lined with a cloth napkin. This helps to retain the heat and prevents them from drying out. You can also use a warming tray or a slow cooker to keep the biscuits warm for a longer period of time.
Storage and make-ahead tips
Storage
Leftover blueberry buttermilk biscuits can be stored in an airtight container at room temperature for up to 2 days. To maintain their freshness, avoid storing them in the refrigerator, as this can dry them out.
For longer storage, you can freeze the biscuits. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen biscuits can be stored for up to 2 months.
To reheat frozen biscuits, thaw them overnight in the refrigerator or for a few hours at room temperature. Then, bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Make-ahead
You can prepare the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Simply wrap the dough tightly in plastic wrap and keep it chilled. When you’re ready to bake, cut out the biscuits and bake as directed.
Alternatively, you can cut out the biscuits and freeze them before baking. Place the unbaked biscuits on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer-safe bag or container and store for up to 2 months.
To bake frozen, unbaked biscuits, preheat the oven to 425°F (220°C) and bake for 25-30 minutes, or until golden brown. You may need to add a few extra minutes to the baking time.
Common mistakes when making Blueberry Buttermilk Biscuits
- Overmixing the dough: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix the dough until just combined.
- Using warm butter: Warm butter melts into the flour, creating a dense and greasy biscuit. Use very cold butter and cut it into the flour quickly.
- Using old baking powder: Old baking powder loses its potency, resulting in flat biscuits. Make sure your baking powder is fresh.
- Opening the oven door too often: Opening the oven door releases heat, which can cause the biscuits to collapse. Resist the urge to peek until they are almost done.
- Not using enough flour on the work surface: If you don’t use enough flour, the dough will stick to the surface, making it difficult to cut out the biscuits. Flour your work surface generously.
Final notes
These blueberry buttermilk biscuits are more than just a recipe; they’re a taste of home, a reminder of simpler times, and a celebration of the joy of baking. The combination of the fluffy, tender biscuit and the sweet, juicy blueberries is simply irresistible.
Don’t be intimidated by the thought of making biscuits from scratch. This recipe is surprisingly easy, and the results are well worth the effort. So, gather your ingredients, put on some music, and get ready to bake a batch of these delightful treats.
I hope you enjoy making and sharing these blueberry buttermilk biscuits as much as I do. Happy baking!
Loved this Blueberry Buttermilk Biscuits? Try these next
- Southern Fried Apples Recipe
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- Cranberry Orange Turkey Breast
- Cookreel
Blueberry Buttermilk Biscuits
Fluffy, tender buttermilk biscuits bursting with juicy blueberries, perfect for breakfast or brunch.
- Total Time: 45 minutes
- Yield: 8 biscuits 1x
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- Add the cold buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a 2 1/2-inch biscuit cutter to cut out biscuits. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving. Serve warm with butter, jam, or honey.
Notes
For best results, use very cold ingredients. You can substitute frozen blueberries, but do not thaw them before adding to the dough. Store leftover biscuits in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg