Blueberry Oat Biscuits with Maple Butter are an easy breakfast in bed for Mom. If little helpers want to lend a hand in the kitchen, making maple butter only requires smashing softened butter with a fork. We love smashing! No cooking required, except for baking the biscuits of course!
An Easy Drop Biscuit Recipe
This biscuit recipe is a drop biscuit, as opposed to a rolled biscuit. I love this recipe because as long as you have all the ingredients on hand, the next step is simply mixing everything in a bowl. Dropping the biscuit dough onto the baking pan is made even easier if you use a cookie scoop. Large regularly shaped spoons also work.
Biscuits rarely contain fresh fruit, so the texture of Blueberry Oat Biscuits might remind you of a scone. The flavor of the oats also gives this biscuit and earthy nutty flavor. All the more reason to add the Maple Butter on top!
Use Real Maple Syrup for fresh Maple Butter
Of course, you absolutely must use real maple syrup for making the maple butter. Please don’t use pancake syrup, which contains corn syrup and artificial flavors. If you don’t have real maple syrup, substitute genuine bee honey for excellent flavor. You can add a pinch of cinnamon to the butter as well, for a little extra flavor kick! Maple Butter is excellent on toast, waffles and pancakes too!
If you like blueberry muffins, you will love Blueberry Oat Biscuits. They have less sugar than a blueberry muffin. However, the rugged surface of the top of the biscuit will remind you of a muffin top. I know lots of people that only eat the top of the muffin! I will share this recipe with them!
Blueberry Oat Biscuits with Maple Butter are a lovely surprise in the morning for Mother’s Day or Father’s Day. Everyday can be a great day when you start with fresh biscuits!
PrintBlueberry Oat Biscuits with Maple Butter for an excellent breakfast
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
Ingredients
Maple Butter:
4oz. butter, softened (115g)
2 tbsp. real maple syrup or honey (30ml)
Biscuits:
1 cup unbleached flour (125g)
½ cup whole wheat flour (62g)
½ cup rolled oats (45g)
⅓ cup oat bran (31g)
1 tsp. baking powder (4g)
½ tsp. baking soda (3g)
1 tsp. salt (4g)
½ tsp. cinnamon (1g)
¼ cup unsalted chilled butter*, sliced (56g)
¼ cup sugar (50g)
1 large egg
½ cup buttermilk (120ml)
¼ cup sour cream (60ml)
1 cup fresh blueberries (190g)
Instructions
Make the Maple Butter ahead of time: Place the softened butter on a small, flat plate. pour over the maple syrup or honey. Mash the syrup into the butter. Transfer the prepared butter to a piece of parchment paper and form into a log. Chill in the refrigerator unti ready to use.
To make the biscuits: In a large bowl, stir together the unbleached flour, whole wheat flour, rolled oats, oat bran, baking powder, baking soda, salt, and cinnamon. Cut in the butter using a pastry stirrup until the mixture resembled a coarse meal with pea sized crumbs. Add the sugar, tossing to combine well.
In a separate bowl, whisk together the egg, buttermilk, and sour cream. Make a well in the middle of the butter flour mixture and pour in the liquid ingredients. Begin to fold in the liquid with the coarse meal. When the mixture looks homogenous, fold in the fresh blueberries.
Using an cookie scoop or small ice cream scoop, drop portions of the dough on the parchment paper. You should have enough drop biscuit dough for 12 biscuits. Bake for 20 minutes.
Notes
*Do not microwave the butter, but allow to come to room temperature to soften.
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