Oh, I can’t wait to share this Blueberry Biscuits with Honey Butter Recipe with you! These biscuits are like the perfect little pockets of sweet, buttery heaven bursting with fresh blueberries. I love making them for weekend brunches or casual gatherings because they hit that magical spot between flaky and tender, with just the right hint of sweetness that makes everyone ask for seconds.

What really makes this recipe stand out—and why you should totally try it—is the honey butter dripping on top. That touch of honey mixed with creamy butter adds a luxuriously rich flavor that complements the blueberries beautifully. Trust me, once you taste these warm biscuits with honey butter, you’ll want to keep this recipe handy for all your cozy mornings and special breakfasts.

Ingredients You’ll Need

The ingredients here all come together perfectly to create a tender biscuit with just the right crumb and a little sparkle from fresh blueberries. Using cold butter and buttermilk is key to getting those tender layers you’ll love.

Unsalted butter: Make sure it’s cold for the biscuits, so you get those flaky layers. You’ll also need softened butter for the honey butter.
All-purpose flour: The foundation of these biscuits, it provides structure without being too heavy.
Granulated sugar: Adds a subtle sweetness that balances the tartness of the blueberries.
Baking powder: Helps the biscuits rise and become fluffy.
Baking soda: Works with the buttermilk to give a nice tender crumb.
Fine sea salt: Enhances all the flavors without overpowering the sweetness.
Fresh blueberries: Use fresh, not frozen, if possible for the best texture and sweetness.
Cold buttermilk: Vital for tender biscuits and a slight tang to complement the blueberries.
Honey: Adds natural sweetness in the honey butter that’s just irresistible.

Variations

I love tweaking this Blueberry Biscuits with Honey Butter Recipe depending on the season or what I have on hand. Don’t be afraid to make it your own!

Lemon zest addition: I sometimes add a bit of lemon zest to the biscuit dough for a bright, fresh twist. It pairs wonderfully with the blueberries and honey.
Frozen blueberries: If fresh aren’t in season, frozen can work, too—just toss them in flour first so they don’t bleed too much while baking.
Vegan version: I’ve tried swapping butter for coconut oil and using a plant-based milk with a splash of vinegar instead of buttermilk. It’s a bit different but still tasty!
Spiced honey butter: Adding a pinch of cinnamon or nutmeg to the honey butter makes for a cozy fall variation I adore.

How to Make Blueberry Biscuits with Honey Butter Recipe

Step 1: Mix Your Dry Ingredients and Cut in the Butter

Start by combining your flour, sugar, baking powder, baking soda, and salt in a large bowl. This mix forms the base flavor and texture of your biscuits. Now, here’s a little trick — cut your cold butter into small cubes and then use a pastry cutter or your fingers to work it into the flour mixture until it looks like coarse crumbs with tiny butter bits. Those little butter chunks bake and melt to create flakiness, so keep the butter cold and resist overworking the dough.

Step 2: Gently Fold in Blueberries and Buttermilk

Next, toss the fresh blueberries with a tablespoon of flour to keep them from sinking or bleeding too much. Add these to your dry mix along with the cold buttermilk. Fold everything together gently using a spatula or your hands — don’t overmix, or your biscuits will turn out tough. The dough should be a little sticky but manageable.

Step 3: Shape and Bake Your Biscuits

Turn the dough onto a floured surface and pat it out to about 1-inch thickness. I like to fold and pat the dough a couple of times to build soft layers. Use a biscuit cutter or a sharp glass to cut rounds—try not to twist the cutter when pressing down to keep the edges fluffy. Place the biscuits on a baking sheet lined with parchment, brush a little melted butter on top, and bake at 425°F (220°C) for about 15-18 minutes or until golden. You’ll want to watch for a nice golden color, that’s when the magic has happened!

Step 4: Whip Up the Honey Butter

While the biscuits bake, stir together softened butter, honey, and a pinch of salt for the honey butter. I like to whip it a bit to make it extra fluffy and spreadable—it melts perfectly over the warm biscuits once they’re fresh out of the oven.

How to Serve Blueberry Biscuits with Honey Butter Recipe

The image shows eight white bowls and two eggs neatly arranged on a white marbled surface. The top left bowl contains several cream-colored butter cubes stacked in a small pile. To the right is a bowl filled with fine white sugar that forms a small mound in the center. Below the sugar is a bowl with fresh blueberries that are dark blue and round. A smaller bowl with pale golden liquid, likely vanilla extract, sits near the center. Below it is a white bowl filled with a small amount of milk. To the right of the milk, two brown eggs rest on the surface, lying side by side. Near the bottom left is a bowl overflowing with white flour, piled high in a loose mound. The bottom right features another bowl full of fresh blueberries, similar in size and color to the first. The arrangement is clean and orderly with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these, I love adding a few fresh blueberries on top and a drizzle of extra honey. Sometimes, a sprinkle of powdered sugar makes them look extra pretty and adds just a hint more sweetness.

Side Dishes

Blueberry biscuits with honey butter are perfect on their own but pair beautifully with simple sides like scrambled eggs, crispy bacon, or even a fresh fruit salad. My go-to is a big cup of strong coffee or sweet tea alongside.

Creative Ways to Present

For a brunch party, I like stacking the biscuits on a tiered cake stand with small bowls of honey butter, jam, and clotted cream on the side. It turns the simple biscuits into a charming centerpiece that everyone can dig into and customize.

Make Ahead and Storage

Storing Leftovers

If you have any leftover biscuits (which is rare in my house!), wrap them tightly in plastic wrap and store in an airtight container at room temperature for up to two days. This keeps them soft and fresh but best is to warm them gently before eating.

Freezing

I usually freeze unbaked biscuit rounds lined on a tray, then once hardened, transfer them to a freezer bag. When I want fresh biscuits without the fuss, I bake them straight from frozen—just add a few extra minutes to the baking time. This makes it so easy to enjoy fresh blueberry biscuits with honey butter anytime!

Reheating

To reheat, I pop the biscuits in a low oven (around 300°F) wrapped in foil to keep moisture in, for about 10 minutes. Then, I slather on a fresh dollop of honey butter to bring back that melt-in-your-mouth experience.

FAQs

Can I use frozen blueberries in the Blueberry Biscuits with Honey Butter Recipe?

Yes, you can! Just be sure to toss frozen blueberries in a bit of flour before folding them into the dough. This helps minimize the color bleeding and reduces excess moisture in the batter, helping your biscuits stay fluffy and not soggy.
What’s the secret to flaky biscuits in this recipe?

The key is keeping your butter and buttermilk cold, and handling the dough gently without overmixing. Those cold butter chunks melt during baking and create lovely flaky layers. Also, folding the dough a couple of times before cutting helps build texture.
Can I make the honey butter ahead of time?

Absolutely! You can prepare honey butter a day or two ahead and store it in an airtight container in the fridge. Just give it a quick stir and soften it to room temperature before spreading on warm biscuits.
How do I store leftover Blueberry Biscuits with Honey Butter?

Wrap leftover biscuits tightly and keep them at room temperature for up to two days. For longer storage, freeze the unbaked dough or the baked biscuits itself, and reheat when ready.
Can I substitute buttermilk? What works best?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ⅔ cups of regular milk. Let it sit for 5-10 minutes to curdle before using. This mimics the acidity and helps activate the baking soda for tender biscuits.

Final Thoughts

This Blueberry Biscuits with Honey Butter Recipe has become one of those comforting classics in my kitchen. It’s simple enough to whip up on a weekday morning but special enough to serve when friends come over. The way the fresh blueberries pop against the buttery biscuit and sweet honey butter is just pure joy in every bite. I hope you’ll give these a try soon—you deserve a little homemade deliciousness that makes mornings brighter and gatherings sweeter.