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!
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!
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!