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Delightfully tender Blueberry Buttermilk Biscuits served with a warm homemade Blueberry Sauce.
These biscuits remind me a little of scones, and a little like breakfast cake too. They’re are not very sweet and that makes them perfect anytime.
Serve these tender biscuits smothered in this easy, warm blueberry sauce and you’ll be in blueberry heaven. The biscuits have a great texture just like a good buttermilk biscuit should. They’re light but hold together wonderfully, and soak up the sauce without being wet. These biscuits are a blueberry explosion in the best kind of way!
Mixed in one bowl and baked in a free-form 8×8 inch square, the biscuits couldn’t be more simple to make.
While the biscuits are baking in the oven, put together the easy blueberry sauce and simmer gently on the stove. What a treat!
The biscuit dough is cut into squares before baking.
Cut the blueberry biscuit dough into 9, 12 or 16 pieces. Who am I kidding – go for 9 and eat a big one! Scoring the biscuit dough makes it easy to separate after baking.
Perfect for company, brunch, a Mother’s day celebration – or anytime you want an easy treat.
This is one of those “… if I owned a B&B this is what I would make” recipes. Be sure to hang on to this one, you’ll want to serve this next time you have company!
Don’t forget the warm blueberry sauce!
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Blueberry Buttermilk Biscuits
For the biscuits:
- 2 ¼ to 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¾ teaspoon salt
- zest of 1 lemon
- ¼ cup unsalted butter melted and cooled slightly
- 1 cup buttermilk well shaken
- 1 cup fresh blueberries
- milk for brushing on top before baking
- 1 teaspoon coarse sugar for garnish optional
For the blueberry sauce:
- 2 cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons water
- juice of ½ a lemon about 1 tablespoon
To make the biscuits:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silpat mat.
- In a large mixing bowl combine the flour, baking powder, 2 tablespoons granulated sugar, salt and lemon zest.
- Add 1 cup of the blueberries to the flour mixture and toss with a rubber spatula until blended.
- Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk and melted butter.
- Add the additional ¼ cup buttermilk if needed. Use the spatula to fold the ingredients together making sure you don't smash the blueberries. Mix just until all flour is moistened. If the dough is very sticky, add more flour 1 tablespoon at a time (up to 1/4 cup) until it holds together without being wet.
- Gather the dough in your lightly floured hands and gently mold into a ball, Transfer to the prepared baking sheet and gently form into an 8x8 inch square, about 1-inch thick.
- Flour a large knife or pizza cutter and cut the biscuits into 9 or 12 pieces. Do not separate the dough but leave them attached to one another.
- Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired.
- Bake in the preheated 425°F oven for 23-30 minutes or until golden brown.
- Remove and allow the biscuits to cool while preparing the sauce.
To make the blueberry sauce:
- Combine 1 cup of the remaining blueberries, ⅓ cup of sugar and 2 tablespoons water in a medium saucepan. Bring to a boil and simmer until the blueberries pop and the sauce thickens. Remove from the heat and stir in the remaining 1 cup of blueberries and the lemon juice.
- Serve the warm sauce over the blueberry biscuits.
- I have not tested these biscuits with frozen blueberries, but believe they will work fine. Don't defrost the frozen berries before making the biscuits.
- The sauce would be great on cheesecake, pancakes, waffles or spooned on top of Greek yogurt.
- Inspired by a recipe on Better Homes & Gardens
Finally, are you looking for more blueberry recipes? Check out some of our favorites …