Blueberry Morning Biscuits

Blueberry Morning Biscuits

Southern biscuit meets American scone in this blueberry-filled morning splurge. Its not-too-sweet attitude leaves plenty of room for a generous honey drizzle or your favorite jam. A little salted butter never hurts!


8 (3 1/2-inch) biscuits


1/2 cup whole milk

1 egg

3 tablespoons granulated sugar

1 2/3 cups all-purpose flour

1 tablespoon baking powder, aluminum-free preferred

1 1/2 teaspoons grated orange zest (from 1 orange)

1/2 teaspoon fine sea salt

4 tablespoons very soft, unsalted butter

3/4 cup fresh blueberries, washed and slightly dried

Coarse sanding sugar



Move rack to upper middle, and heat oven to 500°F. Line a baking sheet with parchment paper and set aside. Whisk together milk and eggs; reserve 1 tablespoon for brushing later.

In a separate bowl, whisk together flour, sugar, baking powder, orange zest and fine sea salt. Using a rubber spatula, press in very soft butter until mixture resembles cornmeal. (Alternatively, pulse for 5 seconds in a food processor.) Add rinsed blueberries and mix to coat. Pour in scant 2/3 cup milk mixture, and gently stir just until all of the flour is moistened. Dough will be wet.

Scrape onto a well-dusted cutting board and softly knead about 20 times, until dough is a touch smoother. Shape into a 1 to 1 1/4” thick round. Create biscuits using a well-floured 2 1/4” cutter. Place onto prepared sheet. Collect scrapes, gently knead, and cut more rounds, repeating as necessary. Brush with reserved 1 tablespoon of milk mixture and generously sprinkle with sanding sugar.

Reduce heat to 425°F and bake for 6 minutes, rotate pan and bake another 6 to 8 minutes, until risen and light golden brown, about 12-14 minutes total. Cool for 5 minutes on wire rack, and serve warm. If you happen to have leftovers (Though this is unexpected!) store frozen, in an airtight container, and reheat at 375°F on lined baking sheet until warmed through about 10 to 15 minutes.

Photograph by Farrell Scott


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