Sourdough Blueberry Biscuits

Name: Sourdough Blueberry Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 cup cold unsalted butter, grated; 1/2 cup sourdough discard; 1/4 cup granulated sugar; 1/2 cup buttermilk; 1 cup fresh blueberries; 1/2 cup powdered sugar; 2 tablespoons heavy cream

These tender, flaky biscuits are packed with fresh blueberries and are the perfect way to use up your sourdough discard.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

10 minutes

Cook

25 minutes

Total

35 minutes

Serves

If you love a good biscuit, you are going to adore these sourdough blueberry treats. They bake up golden and tender with juicy berries tucked into every single bite. They remind me so much of the famous bo berry biscuits, making them a wonderful surprise for a slow weekend brunch or a cozy morning coffee break.

My best tip for success is to use very cold butter and avoid overworking the dough. Keeping the butter cold ensures those beautiful flaky layers we all love, and being gentle with the dough keeps the texture nice and light instead of tough. Enjoy them warm with a simple glaze on top.

🧺 Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup cold unsalted butter, grated
1/2 cup sourdough discard
1/4 cup granulated sugar
1/2 cup buttermilk
1 cup fresh blueberries
1/2 cup powdered sugar
2 tablespoons heavy cream

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3
Add the grated cold butter to the flour mixture, using a fork or bench scraper to work it in until the texture looks like coarse crumbs.
4
Gently stir in the sourdough discard, buttermilk, sugar, and fresh blueberries until a dough begins to form, making sure to use your hands to incorporate any stray dry bits.
5
Turn the dough out onto a well floured surface and press it into a rectangle about one inch thick.
6
Use a biscuit cutter to press straight down into the dough, then lift it straight up to get a clean edge.
7
Place the biscuits on your prepared baking sheet and bake for 20 to 25 minutes until the tops are a lovely golden brown.
8
While the biscuits cool slightly, whisk the powdered sugar and heavy cream together in a small bowl until smooth.
9
Drizzle the glaze over the warm biscuits and serve immediately.

💡 Tips

Store leftover unglazed biscuits in an airtight container at room temperature for two days or in the fridge for five days. For the best texture, only glaze the biscuits you plan to eat right away and keep the remaining glaze separate. You can freeze unglazed biscuits in a freezer bag for up to two months and warm them in a 300 degree oven before adding the fresh glaze.

#Breakfast #Vegetarian #Sourdough #Blueberry #Biscuits

Made this recipe? Let us know how it went.