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Sourdough Blueberry Biscuits recipe.

Sourdough Blueberry Biscuits

Amy Duska
Sourdough blueberry biscuits are made with fresh, juicy blueberries and leftover sourdough discard. They're super easy to make, perfect for brunch, and packed with blueberry flavor. You can bake them right away or let the dough ferment overnight!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 biscuits

Equipment

  • Mixing Bowl
  • Cheese Grater
  • 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.

Nutrition

Serving: 1biscuitCalories: 255kcalCarbohydrates: 39gProtein: 4gFat: 9g