I was intrigued by this recipe when it took a certainly nonconsensual ride on the social media rollercoaster on a facebook cooking group I belong to. It went like this: popular>wildly popular>backlash (“would people PLEASE stop posting about these biscuits!” and “I am LEAVING THIS GROUP FOREVER if one more person posts a picture of these biscuits I mean it you will NEVER see me again” and #cancelthebiscuits)>moved on to arguing about other things. How could I not make them? The fact that I have young adults, aka eaters, staying with me means that I have grateful food receptacles on site.
“Biscuits” is not exactly the right name but I get it – it’s close and gives people a frame of reference. They are a bit sweeter than typical biscuits and yet not to the point of the muffin – a pastry that is either so lacking in self-confidence that it compensates with obscene amounts of sugar in its sad plea for approval, or, is possibly a tool of Big Cake trying to lure people into eating its product for breakfast. (That can’t be it; Americans will happily eat crap 24/7).
Achieving that balance is one of its many attributes but it’s the honey-butter glaze – brushed on while still warm – that sets them apart and breaks facebook groups. It adds texture and sheen and a sweet, luscious finish.
I used a Pyrex pan and they turned out perfectly cooked despite mistakenly baking them at 450 for the first 20 minutes (I really need to stop reading recipes on my phone).
Blueberry Biscuits from Cook's Country, April/May 2021
Ingredients
Biscuits
- 1 tablespoon unsalted butter, melted, plus 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
- 3 cups (15 ounces) all-purpose flour
- ½ cup (3½ ounces) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons table salt
- 7 ½ ounces (1½ cups) blueberries
- 1 ⅔ cups buttermilk, chilled
Honey Butter
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- Pinch table salt
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Brush bottom and sides of 8-inch square baking pan with melted butter.
- Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.
- Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes.
- Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.
- Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.
Love your recipes and all the testing you do
Beautiful and dense texture. Love the flavour and I used large high bush blueberries. They stayed throughout the biscuits which made the lush blueberry flavour . The honey butter topping really makes the biscuits tasty . This recipe is among my top 5 recipes. Thank you !
Help! How can I print this?
How do you print?
I would like to print this recipe. Looks and sounds delicious!
Nancyitle@gmail.com
kcpryor@cox.net
Please can I print this lovely recipe?
Can I print this recipe?
Right under the title of the recipe there is a (very) small green square. That is the print button.
Copy and paste the directions into a word document. Then you can print.
These biscuits looked delicious on the show. Please send me the recipe. Thank you
mlpaul3839@gmail.com
I take screenshots of the recipes and then print the pictures
Excellent advice. I tried to copy & paste but it wouldn’t let me copy.
Thanks for the great tip.
The thanks for how to print this recipe was to Ann
Yummy
Fairly easy, if you have an iPhone and Adobe Acrobat just touch the green button at the top of recipe this a print out option, if you do not have a printer available you can download to Acrobat and print later, on the print menu at the top you should see a box with an up arrow, touch that button and it will open the options available to your iPhone files etc. pick where you want to store and connect
Just watched them make these on tv. I think I want to try them.
These biscuits are grand they are going on the Breakfast/coffee table. nhlegge16@gmail.com
Yup I posted the biscuits anyway!
Help! How can i print this??
This is amazing! I used a nine inch square pan and baked 30 mins. So good!!
Can’t find the print button.
Can you leave out the sugar and blueberries to make a regular large fluffy biscuit?
I made these yesterday. I followed the instructions exactly except that I used a pastry cutter instead of hand rubbing the butter into the flour. The biscuits turned out fantastic. I did not make the honey butter though. Great recipe.
Can I make these in a 9×9 pan, just to serve a few more people? If yes, how long would you bake?
I subscribe to ATK online and in that recipe it indicates a baking temperature of 400. Will try the higher temperature next time and glass. I used aluminum. I also add red pepper flake to the honey butter glaze. Thank you for sharing this!
Thank you so much for recommending these! They are indeed delicious!
Can I substitute the buttermilk with whole milk? I’ am stuck home because of Floridian summer thunderstorms and really want to make these scrumptious biscuits; but, no buttermilk in the fridge.
Thanks for helping!
Liz, here is how you can make your own substitute buttermilk. 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.
Can I use frozen blueberries?
Can you substitute dried fruit instead of fresh blueberries?
Yes, you can use the equivalent of frozen blueberries. Don’t thaw them before adding to the batter and make sure to shake the frozen berries in flower first so they won’t sink to the bottom nor color the whole thing blue ish!
Instead of blueberries, mix in ripe mashed bananas, and add blueberries, or strawberries, or just chopped walnuts. Think of it as a base for whatever you would like to add in. For the holidays, make cranberry sauce, ans swirl in some crnberry sauce, or cooked apple pieces with butter and cinnemon. Use your imagination.
Why can I not find the recipe for these biscuits?
just wondering, the Cook’s Country recipe calls for baking at 400? Just wondering which temperature to bake these at? Thank you
400 40-45 mins. I want the add on for using my Michigan frozen blueberries cooks country said there’s a tweaking to receipe if using frozen
Definitely 400. That’s the temperature I use when I bake these as they’re perfect every time!
I think 425 would be too hot. ATK know what they’re doing.
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8″ pan, not metal. The biscuits would not come out of the pan and I now wonder if I should use metal, not glass. Yes, I did butter the dish so that was not the problem. Any info would be appreciated.
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the bottom and the came right out.
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8″ pan, not metal. The biscuits would not come out of the pan and I now wonder if I should use metal, not glass. Yes, I did butter the dish so that was not the problem. Any info would be appreciated.
So glass takes longer than metal to heat up and so maybe it was a it underbaked? I’d strongly suggest using a metal baking pan instead. This is a great manual on the “Hadnle the Heat” blog differences between different materials in baking:
https://handletheheat.com/glass-vs-metal-pan/
I made these but they tasted sour? Is it possible to use milk instead of buttermilk or possibly more sugar to make them less sour?
Perhaps your blueberries are sour? Make sure to get really fresh and sweet ones, or use frozen ones!
I imagine you can use whole milk in the place of buttermilk. Maybe try one of those swaps instead. Good luck!
Just watched the Cook’s Country Video relative to this delightful sounding recipe. In case anyone is interested … go to the video at Cook’s Country (S15, Ep. 5). I am, however, grateful to “Kate Cooks the Books” for giving us this recipe !!!!
This is for Kate: was it really necessary to insult Americans in your post? “(That can’t be it; Americans will happily eat crap 24/7)”
Most of us here in the USA care a *lot* about what we eat and try to eat healthy, if only for our children and families. And if we’re not eating well, it’s only because we’re settling for what we can afford, or is close by where we live, or are exhausted from limited support. What a mean spirited comment that was from you and so needless.
Not worth much if you can’t print.
Not worth much if you can’t print. My first post