I often forget it, but biscuits don’t begin and end with buttermilk. These Fluffy Blueberry Biscuits, however, make it easy to remember. They’re not quite the flaky round biscuit experience you might be used to – they’re like a really close cousin who has taken an awful lot of inspiration from scones and muffins. They’re sturdy but fluffy, just sweet enough, dotted with plenty of tart spheres of blueberry, and they’re very easy to make. As in, maybe even easier than a drop biscuit.
I love these for two reasons. One – my whole family loves them and will devour them pretty much as soon as I set them out. That makes me happy. Two – this is a one bowl, baking pan situation. No folding or rolling or cutters required.
You just crumble some cold butter into your dry ingredients, and while that process might look familiar, you don’t need to be as exact about it as you do when you’re trying to achieve maximum flakiness. Stir in your blueberries and buttermilk and spread the batter out in the baking pan. It takes all of five minutes.
It helps to score the biscuits with a bench scraper before they head into the oven so that there’s some definition to them when they emerge. And let me tell you, they emerge as a glorious, sky-high, sweet and fluffy biscuit that’s not to be missed.
Fluffy Blueberry Biscuits
15m prep time
40m cook time
- 1 tablespoon unsalted butter, melted
- 10 tablespoons unsalted butter, chilled and cut into 1/2 inch pieces
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups blueberries
- 1 2/3 cups buttermilk, chilled
For the honey butter:
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Place oven rack in center position and preheat oven to 425°F. Brush an 8-inch square baking pan with melted butter.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add chilled butter and crumble together using your fingers into small pieces.
- Add blueberries and toss to combine. Stir in buttermilk until no dry flour remains.
- Spread dough into prepared pan, using a rubber spatula to smooth into corners of the pan. Using a bench scraper, cut dough into 9 equal squares but do not separate.
- Bake until a toothpick inserted into the center comes out clean, 40-45 minutes.
- Let cool 5 minutes.
- While biscuits cool, combine honey and butter and microwave until melted. Stir to combine.
- Invert biscuits onto a wire rack, then brush tops with butter. Let cool 10 minutes more, then serve. Enjoy!
Recipe adapted from Kate Cooks the Books.