Tanorria’s Blueberry Birthday Biscuits (with Blueberry Honey Butter)

Posted on - July 15, 2018 / Author - Tanorria Askew / Category - Eat Really Well

Who wouldn’t love to wake up to breakfast in bed on their birthday? There are some days all I can think about is vegging out in bed. I think a “day off” on my birthday would be the perfect time to do it.

I teamed up with Alyssa Raymond of WTHR to create the perfect breakfast in bed treat for my birthday, or any day! These would be absolutely perfect on a lazy Saturday morning. They’d even be delicious as breakfast for dinner.

Although I’ll I will be preparing meals for my weekly clean/paleo clients on my birthday, I’m looking forward to finding a day to relax somewhere in the week of my birthday.

Happy Birthday to me, and enjoy these amazing biscuits!

Blueberry Biscuits
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
3/4 teaspoon salt
1/4 cup unsalted FROZEN butter, cut into tiny cubes or grated
1 cup buttermilk
1 cup fresh blueberries
milk for brushing on top before baking
1 teaspoon coarse sugar for garnish, optional

Blueberry Honey Butter
1/2 stick salted butter, softened
1 tbsp honey
1/2 cup blueberries

Blueberry Sauce
1 pint blueberries
1/2 cup sugar

Preheat oven to 425 degrees.

In a large mixing bowl combine the flour, baking powder,  1/4 cup granulated sugar, and salt. Using a biscuit cutter or a fork, combine grated butter into flour until mixture resembles coarse sand.

Make a well in the center of the dry ingredients and pour in 1 cup of the buttermilk. Add 1 cup of the blueberries to the flour mixture and toss with a wooden spoon until blended.

Gather the dough in your lightly floured hands onto a lightly floured countertop and gently mold into a ball. Flatten ball with your had until about 1-1 1/2 in thick.  Cut biscuits with a biscuit cutter and place into a buttered cast iron skillet. Biscuits can touch. Brush the tops of the biscuits with milk and sprinkle with coarse sugar if desired.

Bake in the preheated 425 degree oven for 23-30 minutes or until golden brown.

While biscuits are baking, prepare the sauce and butter.
Sauce:
Combine blueberries and sugar into a small sauce pot. Bring to medium heat and let mixture come to a bubble. Blueberries will start to let off its natural moisture and a sauce will begin to develop. Let mixture cook on medium-low heat until blueberries are softened and sauce is thick enough to coat the back of a spoon.

Butter:
Smash butter, honey, and blueberries in a small bowl, until fully combined. Keep at room temperature until ready to use. Store in refrigerator when not using.

To enjoy, open a warm biscuit and top with honey butter. Spoon sauce over butter and biscuits and ENJOY!

Comments 2 comments to this post

July 16, 2018 at 5:21 pm / marti olson / Write:

looks delicious, where do the other 2 T of sugar go in the biscuit recipe? 1/4 c. listed and only 2 T used. I could have read it wrong. thanks.

July 16, 2018 at 10:29 pm / Tanorria Askew / Write:

Good Question! I forgot to remove that from testing the recipe. I originally only used 2 tbsp and didn’t think they were sweet enough. That’s what the 1/4 cup is for! Disregard that 2 T and get to baking!

I’ll be sure to make the update. 😉

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