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Turn a classic breakfast food into something special with this simple recipe for Blueberry Biscuits with Vanilla Honey Butter!
By the looks of things on the interwebs, 2020 has been the year of baking! From cakes and cookies to banana bread galore, to even what feels like every home baker now days trying to get and maintain a finicky sourdough starter – measure, knead, bake and repeat has been this year’s anthem.
Unfortunately (or maybe fortunately?), for my family there hasn’t been too much baking going on in my kitchen the past few months. Not that I haven’t been inspired or very tempted by so many delicious things I’ve seen pop up all over social media the last few months, even buying several special ingredients to whip up a few special treats.
But the truth is, I just haven’t had the time or the energy to roll up my sleeves, turn on some tunes, slip on an apron and actually get in the kitchen to bake my little heart out. Plus, my oven went out awhile back and with everything else that is going on, I’ve just been making due with my toaster oven.
Even though I’m only working with a small toaster oven right now (by the way, I highly recommend this one), I’m so grateful to have it so that when my sweet tooth calls, I can whip up a few special treats.
This Blueberry Biscuit recipe is a great way to change up a classic Saturday morning breakfast or brunch item and transform it into something that screams summer!
These Blueberry Biscuits are very easy to make and are very lightly sweetened. While they are delicious on their own, they are absolutely amazing slathered with the Vanilla Honey Butter – so take my word for it, don’t skip making that!
And while you might be tempted to use frozen blueberries, don’t! Stick with those juicy and plump fresh blueberries that are plentiful and affordable this time of year!
Have you jumped on the 2020 baking bandwagon? If so, I want to hear what’s been coming out of your kitchen! Please share in the comments below!
Helpful Tips and Information:
Blueberry Biscuit Ingredients:
Fresh blueberries: You might be tempted to use frozen blueberries, but don’t! Frozen blueberries are too wet for this homemade cream cheese biscuit recipe and the end result won’t yield a tender biscuit. Instead, stick to flavorful, fresh blueberries that are a summertime staple.
However, if you don’t have any fresh buttermilk on hand, you can make a quick homemade buttermilk substitute. Simply, fill a liquid measuring cup almost to the 1 1/4 cup line with milk. Add approximately 1-2 teaspoons of lemon juice or vinegar to reach the 1 1/4 cup line. Stir to combine and let sit for 3-5 minutes, or until milk is thick and has a lumpy texture.
Uses for leftover cream cheese: This recipe only uses 4-ounces of cream cheese, which is half of a standard size 8-ounce package. So you can use the leftover cream cheese to smear on bagels or to make a half batch of these Cream Cheese Chocolate Chip Cookies, which are a family favorite!
What does it mean to cut in butter?
“Cutting in butter” is where you take cold pieces of butter (or sometimes shortening, cream cheese, etc.) and use a pastry cutter, two forks/knives or your fingers to evenly distribute cold, solid fat into a flour mixture.
The end flour/fat mixture should look almost like sand with a few larger pea sized pieces of butter mixed in. This baking method is common when making things like biscuits, pie crusts, scones, etc. to yield a tender, flaky pastry.
If you like this Blueberry Biscuit recipe, then you’ll love these other recipes:
- Blueberry Biscuits:
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 5 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 4 ounces cold cream cheese, cubed
- 1 ¼ cup cold buttermilk
- 1 cup fresh blueberries
- 3-4 tablespoons turbinado sugar
- Vanilla Honey Butter:
- 6 tablespoons salted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- To make Blueberry Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, granulated sugar and salt. Using a fork, pastry cutter, or your fingers; cut the cold cream cheese and butter into the flour mixture until the mixture resembles coarse sand-like crumbs.
- Make a well in the center of the mixture and pour in the buttermilk. Stir just until combined.
- Carefully fold in the blueberries until evenly distributed.
- Turn the dough out onto a lightly floured surface and pat the dough into a circle that is about 1 1/2 inches thick. Using a floured biscuit cutter or circle cookie cutter (or a drinking glass), cut the dough into 12 equal round biscuits and place on your prepared baking sheet. Alternately, you can us a large spoon to scoop and drop the biscuit dough onto the baking sheet instead of cutting them out. Sprinkle the turbinado sugar evenly on top of each biscuit.
- Bake for 10-12 minutes, or until the biscuits are golden brown.
- Serve warm with the vanilla honey butter.
- To make Vanilla Honey Butter: In a small bowl whisk together softened butter, vanilla extract and honey; whisking until smooth and creamy.
- Spread over warm biscuits. Leftover honey butter can be stored covered at room temperature or in the refrigerator for 1-2 days.
Recipe adapted from The Pretty Dish