Sourdough Blueberry Biscuits
Sourdough blueberry biscuits are made with fresh, juicy blueberries and leftover sourdough discard. They're super easy to make, perfect for breakfast or brunch, and packed with blueberry flavor. You can bake them right away or let the dough ferment overnight!
Amy's notes
We recently shared our sourdough strawberry biscuits, and if you loved those, you're going to love these sourdough blueberry biscuits. They taste just like the bo-berry biscuits from Bojangles!
They bake up golden and tender with a flaky texture in just 20–25 minutes, with jammy blueberries oozing from every crack. They're easy to make with leftover sourdough discard and finished with a perfectly sweet, simple glaze.
Serve them for breakfast with a cup of coffee or enjoy them as a sweet afternoon snack.
Enjoy! xx
Ingredients & Substitutions
- Wet Ingredients: You'll need granulated sugar, sourdough discard, and buttermilk (or whole milk or plant-based milk).
- Dry Ingredients: You'll need fresh blueberries, cold butter, all-purpose flour, baking powder, baking soda, and sea salt.
- Glaze: This simple, sweet glaze is made with powdered sugar and heavy cream.
Pro TipS
Mixing: Be careful not to overmix the batter. Overmixing can result in dense, tough biscuits.
Sourdough flavor: Depending on how mature your sourdough discard is, the biscuits may have a subtle tang or none at all.
Blueberries: You can use regular or wild blueberries. We don't recommend using frozen blueberries.
Step-by-Step Instructions with Photos
Step 1
In a large bowl, whisk the flour, baking soda, baking powder, and salt.
Step 2
Grate the cold butter into the dry ingredient mixture.
Use a bench scraper or fork to mix the butter into the flour until it becomes coarse crumbs.
Step 3
Add the sourdough starter discard, buttermilk, sugar, blueberries, baking powder, baking soda, and salt.
Stir with a stiff spatula until everything is well combined and the dough forms. Use your hands to ensure there are no dry bits left.
Let the dough rest while you preheat the oven.
Step 4
Generously flour your work surface and turn the dough out onto it.
Flour the top of the dough, then use your hands to press it into a 1-inch-thick rectangle.
Use a biscuit cutter to cut out biscuits, pressing straight down and pulling straight up.
Step 5
Place biscuits on a parchment paper-lined baking sheet.
Step 6
Bake for 20-25 minutes, or until the tops are golden brown.
Step 7
In a small bowl, mix the powdered sugar and heavy cream until a smooth glaze forms.
Drizzle over the biscuits and enjoy!
How to Store
Store: Keep leftover biscuits in an airtight container at room temperature for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days. Let them come to room temperature or warm them up before serving.
Freeze: Place unglazed biscuits in a single layer on a baking sheet and freeze for about an hour, then transfer to a freezer-safe bag or airtight container. This prevents them from sticking together, so you can grab just a few at a time. They'll keep in the freezer for up to 2 months. When ready to eat, thaw at room temperature or warm in the oven at 300°F for 8–10 minutes, then add the glaze.
If you don't plan to eat them all at once, glaze only the ones you're serving and store the remaining biscuits and glaze separately in airtight containers. This keeps everything fresh and prevents the glaze from getting sticky!
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Sourdough Blueberry Biscuits
EQUIPMENT
- Mixing Bowl
- Bench-Scraper or pastry cutter
- 3" Biscuit cutter
- Baking Sheet
INGREDIENTS
Initial biscuit dough mix
- 2 ½ cups (300 g) all-purpose flour (See notes)
- 8 tablespoons (113 g) unsalted butter (cold)
- ½ cup (125 g) sourdough starter discard
- 1 cup (240 g) buttermilk (or milk)
- ¼ cup (50 g) sugar (optional)
- 1 cup (148 g) blueberries (fresh)
To add before cutting out
- 1 teaspoon (5 g) fine sea salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 g) heavy cream (more if needed)
INSTRUCTIONS
Mix the dough (choose one option)
- To bake right away: Grate the butter into a large mixing bowl, then add the flour. Use a bench scraper or fork to work the butter into the flour until the mixture resembles small pea-sized crumbs. Add the sourdough discard, buttermilk, sugar, blueberries, baking powder, baking soda, and salt. Stir with a stiff spatula until combined, then use your hands to gently bring the dough together, making sure no dry bits remain. Let the dough rest while the oven preheats.
- To ferment overnight: Grate the butter into a large mixing bowl, then add the flour. Use a bench scraper or fork to work the butter into the flour until the mixture resembles small pea-sized crumbs. Add the sourdough discard, buttermilk, and sugar, then stir with a stiff spatula until fully combined. Cover the bowl and let the dough rise at room temperature for 10 to 12 hours.Just before cutting out the biscuits, combine the salt, baking soda, and baking powder in a small bowl, using a fork to break up any lumps. Sprinkle half of the mixture over the dough and work it in with your hands. Repeat with the remaining mixture and continue mixing until fully incorporated. Gently fold in the blueberries.
Cut out and Bake
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
- Generously flour your work surface and turn the dough out onto it. Lightly flour the top, then use your hands to press the dough into a 1-inch thick rectangle. Cut out the biscuits using a biscuit cutter, pressing straight down and lifting straight back up without twisting. *See notes.
- Arrange the biscuits on a parchment paper-lined baking sheet and bake for 20-25 minutes, or until the tops are golden brown.
Make the Glaze
- In a small bowl, whisk together the powdered sugar and heavy cream until smooth. If the glaze is too thick, add a little more heavy cream until it reaches your desired consistency. Spoon the glaze over each biscuit and serve immediately.
NOTES
- White Lily and Gold Medal all-purpose flour are low in protein and will give you the lightest, fluffiest biscuits.
- Active sourdough starter can be used instead of discard. Make sure to add the salt to the initial mix. (Omit the baking powder and baking soda.) After cutting out the biscuits, let them rise in the skillet for 60-90 minutes before baking.
- Do not twist the biscuit cutter when cutting out the biscuits. The twisting motion will seal the edges, making it harder for them to rise.