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Ingredients

4 cups all-purpose flour 4 teaspoons white sugar 3 teaspoons baking powder 2 teaspoons salt 1 teaspoon baking soda 1 cup cold unsalted butter, cut into cubes 1 ½ cups fresh blueberries 1 medium 2 cups buttermilk 3 tablespoons unsalted butter, melted 1 cup honey

Nutrition Info

432.9 calories carbohydrate: 62.3 g cholesterol: 49.9 mg fat: 19.1 g fiber: 2 g protein: 6.2 g saturatedFat: 11.8 g servingSize: - sodium: 662.1 mg sugar: 28.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 450 degrees F (230 degrees C).
Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.

12 biscuits

These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.