Sourdough Blueberry Biscuits
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!
My recipe is not affiliated with or endorsed by the Bojangles, Hardee’s or Pillsbury in any way. This post may contain affiliate links but only of items I use and love. As an Amazon Associate, I earn from qualifying purchases. I NEVER use AI (artificial intelligence) to develop recipes, write blog posts, take or edit photos, or make any other content for Plum Branch Home. My recipes are developed by me and tested multiple times to ensure success. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Blueberry Biscuits Recipe
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. I went with these blueberry biscuits because I wanted something easy that could be enjoyed for breakfast, as a snack, or for dessert.
I hope you think of Mary’s role in carrying and raising Jesus in God’s plan for our salvation every time you eat these delicious biscuits!
Why We Love These Biscuits and Think You Will Too!
- Added Sourdough: The sourdough discard adds such a delicious flavor, and some added fermentation benefits.
- 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.
- Simple Steps: This blueberry biscuit recipe is so easy to make!
- From Scratch Version of Pillsbury Blueberry Biscuits: You can swap the Pillsbury canned biscuits for this homemade recipe!
- 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!
What Blueberries are Best: 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.
My Tips for Making Homemade Blueberry Biscuits
- Read the entire recipe before you get started so you know what to expect.
- Follow the recipe exactly how I’ve written it the first time you make it. I’ve developed this and tested it many times to ensure it’s successful. If you want to make adjustments for your own liking please do so after you’ve made it once or twice.
- 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.
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
Helpful Kitchen Tools for this Recipe
This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.
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.
BEFORE YOU GET STARTED: Feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.
(Example: Feed your entire starter jar 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it’s bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this 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.
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.)
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.
My Favorite Way to Serve Sourdough 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.
What to Serve with Blueberry Biscuits
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
How to Store Blueberry Biscuits
After the biscuits cool down completely, store them in an airtight container for 2-3 days at room temperature.
Freezing and Thawing Instructions
You can freeze biscuits baked or unbaked.
To freeze baked biscuits, 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.
To freeze unbaked biscuits, 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.
Best Way to Reheat Biscuits
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.
Frequently Asked Questions
Sure! Mix together 1/2 cup powdered sugar + 2 Tbsp milk + 1/2 tsp pure vanilla extract.
I’ve never had Cook’s Country biscuits but I’m sure these are similar!
I haven’t done this, but you can try it. You’ll need to add more buttermilk to replace the sourdough discard.
I recommend using freeze-dried or dried before using frozen. But if that’s all you have, thaw them in the fridge overnight before using and pour off any liquid. Then, I’d pat them dry with a paper towel before adding them to the batter.
That’s perfectly okay! Just use 1 cup of milk (any kind you prefer) mixed with 1 Tbsp of white distilled vinegar (I like organic). This will replicate the buttermilk.
This can be for a few reasons. You could have overworked your dough, the butter could have gotten too warm, you used margarine instead of stick butter, or your baking powder was old.
Don’t get discouraged; try them again! You can crumble the dense biscuits and use them to make a bread pudding or top a blueberry cobbler so they don’t go to waste.
The acidity in buttermilk helps activate the baking powder, creating a softer, flakier biscuit.
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
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Recipe
Sourdough Blueberry 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
- BEFORE YOU GET STARTED: Feed your entire sourdough starter jar 4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.(Example: Feed your entire starter jar 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this 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.
- 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.)
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!