Blueberry Buttermilk Biscuits

5 from 3 votes

A light and hardy buttermilk biscuit stuffed full of ripe blueberries and smothered in a wonderful, warm blueberry sauce.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Keyword: biscuits, blueberry, buttermilk

Servings: biscuits

Calories: 182kcal

Author: Tricia

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.

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