Blueberry Sourdough Biscuits

Blueberry Sourdough Biscuits

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I love sourdough and I love blueberries, so these Blueberry Sourdough Biscuits are a perfect combination!

Blueberry Sourdough Biscuits are Just As Good as Grands

(Recipe modified with new photos on 5/5/23.)

Grands Biscuits used to sell a blueberry biscuit that I adored. But then they stopped making them. I recently noticed that Pillsbury is now selling a refrigerated blueberry biscuit with icing. I’m sure they are good, but I also know that these Blueberry Sourdough Biscuits rival any sold in stores. They are that good! Plus they are a great way to use up your sourdough discard!

 

What is Sourdough Discard?

Let me explain a few things about sourdough.  Sourdough starter is a fermented dough that has natural yeast in it that feeds bread dough and makes it rise. You use it in place of yeast.

I keep my sourdough starter in a little crock with a lid and refrigerate it until I’m ready to use it. I will bake bread with it once or twice a week. “Unfed” starter is what some people call the “discard”. This dough has been sitting in the fridge unused and has not been fed.

Sourdough Starter

To feed the starter, I will add a cup of flour and 1/2 cup warm water to it. This “feeds” it and makes it rise and bubble. At that point, it’s ready to use. However, if you don’t “discard” some of the dough before you feed it, there won’t be enough room in the crock for the dough to rise or grow. Because it will grow a lot! Ask me how I know!

Sourdough Blueberry Biscuits Made from Sourdough Discard

So, rather than “discard” the “unfed” starter, you can use it in what I call quick bread recipes, such as muffins, pancakes, or biscuits, like this recipe. The “unfed” starter is used for imparting its flavor, rather than its leavening power, although there is still some of that in it.

Also, worth mentioning, before using “unfed” starter, I let it come to room temperature after I remove it from the refrigerator.

 

More Sourdough Discard Recipes

 

Ingredients for Blueberry Sourdough Biscuits

(See the full recipe at the bottom of this post.)

  • all-purpose flour
  • granulated sugar
  • salt
  • baking powder
  • baking soda
  • butter
  • sourdough starter (unfed)
  • buttermilk
  • dried blueberries

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 425 degrees. Gather the ingredients for this recipe so that you have everything close by on the counter or table.

 

Make the Biscuits

In a large bowl, combine the all-purpose flour, granulated sugar, salt, baking powder, and baking soda.

Cut Butter into Flour Ingredients

Cut in butter until coarse crumbs form.

Add Sourdough to Flour Mixture

Add sourdough, buttermilk, and blueberries. Stir until dough forms. The dough will be sticky.

Cut Biscuits with Large Biscuit Cutter

Turn dough onto lightly floured surface and knead 10-12 times. Roll out into a circle that is 1/2″ thick. Cut with large biscuit cutter.

Place biscuits on a baking sheet lined with parchment paper or silicone baking sheet.

Bake Biscuits Until Golden Brown

Bake in preheated oven for 12-15 minutes or until golden brown. Remove from pan and cool on a wire rack.

Serve Blueberry Biscuits with Butter or Eat Plain for a Snack

 

 

Serve these Blueberry Sourdough Biscuits for breakfast or brunch. They also make a great morning or afternoon snack.

This recipe will make 12-15 biscuits.

 

A Few Notes on this Recipe

Use Dried Blueberries to Prevent Staining

I like to use dried blueberries rather than fresh or frozen to keep the biscuits from becoming stained.

The buttermilk adds a little extra flavor and tenderness to the biscuits.

And as mentioned before, this is a wonderful way to use your unfed sourdough starter.

For those of you who might be “still-on-the-fence” regarding sourdough, what are you waiting for? Check out these Sourdough Recipes, and this Sourdough Starter Recipe.

View more Biscuit and Scone Recipes Here. Browse Breakfast Ideas Here.

 

Featured Image - Blueberry Sourdough Biscuits

Blueberry Sourdough Biscuits

I love sourdough and I love blueberries, so these Blueberry Sourdough Biscuits are a perfect combination!
5 from 2 votes
Print Rate Pin Recipe
Course: Breakfast
Cuisine: American
Keyword: Biscuits, Blueberries, Sourdough
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 
 

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup "unfed" sourdough starter
  • 1/2 cup buttermilk
  • 3 oz. dried blueberries

Instructions

  • Preheat oven to 425 degrees. Gather your ingredients so that you have everything close by on the table or counter.

Make the Biscuit Dough

  • In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
  • Using a pastry blending fork, cut in butter until coarse crumbs form.
  • Add sourdough, buttermilk, and dried blueberries. Stir until dough forms.

Form Biscuits and Bake

  • Turn onto a lightly floured surface and knead 10-12 times. Roll into a circle to 1/2" thickness. Cut with a large biscuit cutter.
  • Place biscuits a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake in preheated oven for 12-15 minutes or until golden brown. Remove from pan and cool on a wire rack. Makes 12-15 biscuits.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 349mg | Potassium: 91mg | Fiber: 2g | Sugar: 5g | Vitamin A: 253IU | Calcium: 40mg | Iron: 1mg
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2 thoughts on “Blueberry Sourdough Biscuits”

  • 5 stars
    I makes these biscuits frequently. They’re easy and delicious, even my kids love them. Highly suggest topping them with a glaze.

    • Hi Stacey, Thank you for leaving a review of these biscuits. They are so yummy and a great way to use your sourdough starter! I’ll have to try them with a glaze one of these days! Thanks for the tip.

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