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Blueberry Buttermilk Biscuits

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Blueberry Buttermilk Biscuits with a warm Blueberry Sauce

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!

 

Blueberry Buttermilk Biscuits with a warm Blueberry Sauce

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!

 

Blueberry Buttermilk Biscuits with a warm Blueberry Sauce

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.

 

Blueberry Buttermilk Biscuits with a warm Blueberry Sauce

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!

 

 

Blueberry Buttermilk Biscuits with a warm Blueberry Sauce

Don’t forget the warm blueberry sauce!

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5 from 2 votes

Blueberry Buttermilk Biscuits

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 12 biscuits
Course: Breakfast
Author: Tricia
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A light and hardy buttermilk biscuit stuffed full of ripe blueberries and smothered in a wonderful, warm blueberry sauce.

Ingredients

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

Instructions

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.

Recipe Notes

  • 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
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 182kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 239mg | Potassium: 82mg | Fiber: 2g | Sugar: 12g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg

Finally, are you looking for more blueberry recipes?  Check out some of our favorites …

 

Blueberry Muffins-2

Classic Blueberry Muffins

 

Blueberry Crumble Pie-8

Blueberry Crumble Pie

 

 

Blueberry Breakfast Cake - a deliciously moist and lightly sweet "coffee" cake bursting with fresh sweet blueberries

Blueberry Breakfast Cake

 

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46 Comments

  2. Shari says

    Made them this morning. Used frozen blueberries and they worked just great. The biscuits are definitely not very sweet. Have to use the blueberry sauce for enough sweetness. Next time will add a bit more sugar to the ingredients when making. Overall, very good.

    reply to this comment >

  3. Judy says

    Hi:

    What a great recipe. And GENIUS putting the dough into one pan, scoring and baking. I can see this technique used in a variety of sweet and savory recipes that are basically biscuits from scones to shortcakes to farls to soda bread. Thanks! Can’t wait to try this one.

    reply to this comment >

  12. Monica says

    Again – so beautiful, Tricia. This is like a wonderful combination of scone/biscuit/cake in one. It looks so delicately soft and even though it’s already studded with blueberries, your sauce totally seals the deal! I’m so glad you’re still able to bake and post somehow with your kitchen renovation!

    reply to this comment >

    • Tricia Buice says

      Thank you so much Monica. You described these perfectly! About the kitchen renovation. We have been stopped for weeks with no progress at all. Very difficult and stressful but I guess it will get done one day! We’re having structural problems so the floor can’t go in until that is settled. Such a mess 🙁

      reply to this comment >

  21. Wendy says

    Every photo on this post made me say, “OH,my!” Blueberries are now at the top of my shopping list! I am imagining these biscuits with coffee for breakfast and with iced tea on the porch when a friend drops by. Perfection! (I really, really want reservations at your imagined B&B!)
    p.s. I made your Star-Studded Berry Tarts with Vanilla Pastry Cream on puff pastry for a tapas party recently and no one would go home without the recipe! Because I always make too much food, the left over tarts went to work with my husband the next day. I had to print out more recipes for everyone at work who tried them! Thank you! The tarts recipe is more than a keeper! 🙂

    reply to this comment >

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