Sourdough Blueberry Biscuits

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My sourdough blueberry biscuits are light, fluffy, and full of fresh blueberries! They’re made completely from scratch with simple steps and wholesome ingredients. Whether you love blueberry biscuits from Bojangles, Hardee’s, or a can of Pillsbury, these biscuits will help you make them at home!

In our Christian faith, the month of May is dedicated to honoring and remembering Mary, the mother of Jesus. She is widely associated with the color blue, which is why so many people make blueberry recipes for Mary’s feast days on the liturgical calendar.

So, I wanted to create a new blueberry sourdough recipe with fresh berries to remember Mary’s role in the life of Jesus and also to kick off the blueberry season!

Why You’ll Love This Recipe

1. Added Sourdough: The sourdough discard adds such a delicious flavor, and some added fermentation benefits.
2. Wholesome Ingredients: Each ingredient is wholesome; you don’t have any nasty additives or ingredients like in the boxed version at the store or restaurant’s.
3. Simple Steps: This blueberry biscuit recipe is so easy to make!
4. From Scratch Version of Pillsbury Blueberry Biscuits: You can swap the Pillsbury canned biscuits for this homemade recipe!
5. Replaces Bojangles or Hardee’s Biscuits: This recipe will help you make restaurant biscuits at home!

Why Make Blueberry Biscuits with Sourdough

When you make blueberry biscuits with sourdough, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

Best Blueberries: Fresh, Dried, or Freeze-dried?

I’ve tried fresh and freeze-dried in this recipe and both are wonderful, but our #1 choice is fresh blueberries! They taste amazing and give these biscuits a pop of freshness. I highly recommend using them.

But if blueberries are out of season or you can’t find them, unsweetened freeze-dried works great! You could also use dried blueberries, but I haven’t tried them in this recipe yet.

I don’t recommend using frozen blueberries because they’ll make the batter more wet and will spread the blueberry color throughout the biscuit dough.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

• all-purpose flour: I like to use organic, unbleached
• baking powder: I use aluminum-free
• baking soda: any will work
• sea salt: this is a great wholesome option
• pure cane sugar: this is a great wholesome option
• cold stick butter: salted or unsalted, not margarine
• blueberries: I use organic but regular works
• whole buttermilk: or 1 cup milk + 1 Tbsp white distilled vinegar
• pure vanilla extract: I don’t recommend imitation vanilla
• sourdough discard: discard should be thick, not super runny
• melted butter: optional for brushing the tops

Tools You May Need

• mixing bowl
• unbleached parchment paper
• large sheet pan
• biscuit cutter

How to Make Blueberry Biscuits with Sourdough

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper.

Make the Dough

Combine flour, baking soda, baking powder, salt, and cane sugar in a mixing bowl. (NOTE: Leave baking soda and baking powder out for now if you plan to do a cold ferment.)

Add butter by grating it into the flour mixture with a large holed cheese grater (or use a fork to cut it into pea-sized pieces into the flour). Stir to evenly distribute pieces.

Add blueberries, stir to mix them in.

Add buttermilk, vanilla, and sourdough discard. Stir to combine until a shaggy dough forms. Use your hands to completely combine dry ingredients. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk.)

OPTIONAL: If you’d like to cold ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-48 hours before baking, then add baking soda and baking powder to the dough.

Roll and Cut Biscuits

Lightly flour your workspace and turn dough out on the counter.

Use a rolling pin or pat dough down with your hands until it’s 3/4 inch thick.

Cut biscuits with a large biscuit cutter (I use a 3 inch wide cutter) or a wide mouth mason jar. Make sure you use a straight up-and down motion. Do not turn the cutter. Combine excess dough and re-roll into a 3/4-inch thick slab. Cut out biscuits until all dough is used up. You should get 8 biscuits (if using a 3 inch cutter)

Place biscuits on prepared sheet pan 1-2 inches apart.

Bake Biscuits

Bake biscuits at 425 degrees for 15-18 minutes or until light golden brown and fully baked all the way through (if using a smaller cutter, baking time will vary). Remove from oven and place on a wire cooling rack. If desired, brush tops with melted butter. Enjoy!

Variations to Try

• Add a few teaspoons of lemon zest for a sourdough lemon blueberry biscuit
• Use a mix of blueberries and raspberries, or strawberries for a sourdough multi berry biscuit. Just make sure they all add up to make 1 cup total.
• Add a vanilla glaze or icing over the top for a biscuit similar to Bojangles.

What to Serve with Blueberry Biscuits

We love enjoying these biscuits warmed up, by themselves, for breakfast or a snack. They go wonderfully with a cup of breakfast tea with a little half-and-half mixed in! But they’d also go great with coffee, if you prefer that. If you’d like a side to serve with your biscuits for a big breakfast, brunch, or lunch, here are a few ideas:

• oven-baked uncured bacon
• sheet pan hash browns
• cheesy hashbrown casserole
• bacon cheese grits
• hot vanilla latte
• vanilla sweet cream cold brew
• chai latte

Molly’s Tips

• Read the entire recipe before you get started so you know what to expect.
• I recommend following the recipe the first time you make it. Then make adjustments to your liking the next time.
• Use cold stick butter. You want to always keep the butter cold.
• Use a cheese grater to incorporate the butter instead of cutting it into the flour with a fork.
• When cutting your biscuits never twist the cutter, only straight up and down.

How to Store

After the biscuits cool down completely, store them in an airtight container for 2-3 days at room temperature.

How to Freeze and Thaw

You can freeze biscuits baked or unbaked.

Freezing

Place them in a freezer safe baggie or container. They’ll last 3-6 months in the freezer. Thaw in the fridge or on the counter overnight.

Thawing

Place cut-out dough on a sheet pan and freeze for 1 hour. After that, place frozen biscuits in a freezer-safe bag or container. They’ll last up to 3 months in the freezer. When you’re ready to enjoy them, no need to thaw. Place them in the preheated oven and bake from frozen. Just add a few extra minutes to the bake time until they’re fully baked.

How to Reheat

My favorite way to reheat or warm these biscuits is in a 400-degree Fahrenheit preheated oven for 3-5 minutes or until warm. You can also do this in a toaster oven.

Recipe FAQs

More Sourdough Biscuit Recipes To Try

If you’re looking for more sourdough biscuit recipes, try a few of these:

• Sourdough Buttermilk Biscuits (Southern-Style)
• Sourdough Maple Bacon Biscuits
• Sourdough Honey Butter Biscuits (Better Than Canned!)
• Sourdough Cheddar Bay Biscuits 

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag me @plumbranchhome. You can find our community on Instagram, Facebook, YouTube, and Pinterest (all @plumbranchhome)

Recipe

Sourdough Blueberry Biscuits

Molly LaFontaine

My sourdough blueberry biscuits are light, fluffy, and full of fresh blueberries! They're made completely from scratch with simple steps and wholesome ingredients. Whether you love blueberry biscuits from Bojangles, Hardee's, or a can of Pillsbury, these biscuits will help you make them at home! My husband absolutely loves this recipe and I hope you will too!

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine Sourdough

Servings 8 Large Biscuits

Ingredients

  

• 2 1/3 cups all-purpose flour (I use organic, unbleached)
• 3 tsp baking powder (I use aluminum-free)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup pure cane sugar
• 1/3 cup cold stick butter (salted or unsalted)
• 1 cup ripe blueberries (I use organic)(about 1/2 of a 1 pint container)
• 1 cup whole buttermilk (or 1 cup milk + 1 Tbsp white distilled vinegar)
• 1 tsp pure vanilla extract
• 1/2 cup sourdough discard (discard should be thick, not super runny)
• optional- melted butter for brushing the tops, 1 Tbsp

Instructions

 

• Preheat oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper. Set aside.
• Combine flour, baking soda, baking powder, salt, and cane sugar in a mixing bowl. (NOTE: Leave baking soda and baking powder out for now if you plan to do a cold ferment.)
• Add butter by grating it into the flour mixture with a large holed cheese grater (or use a fork to cut it into pea-sized pieces into the flour). Stir to evenly distribute pieces.
• Add blueberries, stir to mix them in.
• Add buttermilk, vanilla, and sourdough discard. Stir to combine until a shaggy dough forms. Use your hands to completely combine dry ingredients. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk.)
• OPTIONAL: If you’d like to cold ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-48 hours before baking, then add baking soda and baking powder to the dough.

Roll and Cut Biscuits

• Lightly flour your workspace and turn dough out on the counter.
• Use a rolling pin or pat dough down with your hands until it’s 3/4 inch thick.
• Cut biscuits with a large biscuit cutter (I use a 3 inch wide cutter) or a wide mouth mason jar. Make sure you use a straight up-and down motion. Do not turn the cutter.
• Combine excess dough and re-roll into a 3/4-inch thick slab. Cut out biscuits until all dough is used up. You should get 8 biscuits (if using a 3 inch cutter)
• Place biscuits on prepared sheet pan 1-2 inches apart.

Bake Biscuits

• Bake biscuits at 425 degrees for 15-18 minutes or until light golden brown and fully baked all the way through (if using a smaller cutter, baking time will vary).
• Remove from oven and place on a wire cooling rack. If desired, brush tops with melted butter. Enjoy!

Video

Notes

You can double this recipe if desired. Please see blog post for storage information and helpful tips.

How to make a glaze for the top: Mix together 1/2 cup powdered sugar + 2 Tbsp milk + 1/2 tsp pure vanilla extract.

Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome

 

Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes, even if you’re using discard.

 

A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

 

Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!

Keyword sourdough blueberry biscuits