Bread Beckers

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305 Bell Park Dr Woodstock, GA 30188

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Fresh Biscuit Tips, Straight from the Oven

Plus, one of our favorite drop biscuit recipes.

Is there anything yummier than a freshly baked biscuit? If you find something, let us know. These versatile creations run the gamut from savory to sweet and are a welcome addition to pretty much any meal. Want to be a better biscuit baker? Batter up!


General tips:

  • We recommend soft white wheat for biscuit recipes. You can also use spelt for a nuttier flavor.
  • The #1 secret for good biscuits is cold ingredients. Freshly milled flour is warm, so make sure you let it chill out in the fridge for 5-10 minutes before making your dough.
  • Kitchen hack! Instead of laboring over cutting cold butter into your dough, you can freeze it and grate it into the dry ingredients.
  • Don’t over work your biscuit dough. It does not need to be kneaded!

Let’s bake!

A favorite in one of our latest classes, “Biscuits, Bagels and English Muffins”, these Lemon Blueberry Sour Cream Biscuits are easy to make and quick to become a family favorite, too. They lay to rest the myth that biscuits need self-rising white flour in the mix. These biscuits are full of flavor and delicate texture. They are the perfect complement to your favorite hot beverage, special breakfast/brunch menu or even dessert. Heck, they are just plain delicious ANY time, no excuses needed.

This is a drop biscuit recipe – so only stir until the dry ingredients are combined and moistened, and don’t knead.




Lemon Blueberry Sour Cream Biscuits
Makes about 12 biscuits

Here’s what you’ll need:

  • 2 ½ cups soft wheat flour, chilled after milling
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup sucanat ( or 1/8 cup each honey granules and sucanat to give a milder flavor)
  • ½ cup (1 stick) cold or frozen, unsalted butter
  • 1 cup fresh or frozen blueberries
  • ¾ cup sour cream
  • 1/3 cup buttermilk
  • 2 teaspoon honey granules, optional for sprinkling before baking
  • 3/4 cup powdered honey granules
  • 2 Tablespoons fresh lemon juice

Preheat oven to 400F. If using baking stone, place in oven to preheat.

In a large bowl, whisk together flour, baking powder, baking soda, salt and ¼ cup honey granules/sucanat mixture.

Cut cold butter into flour mixture until crumbly using a pastry blender or grate cold butter directly into flour mixture and toss to coat.
Stir in blueberries, sour cream, and buttermilk until dough comes together.

Drop dough about 2 inches apart on parchment lined or non-stick pan or directly on preheated hot baking stone. Sprinkle with honey granules.

Bake until golden brown, about 15 minutes.

While biscuits bake, prepare glaze. Powder honey granules in a blender. Add lemon juice and blend until smooth. Or whisk together powdered honey granules and lemon juice in a small bowl.

Drizzle glaze over warm biscuits. Share, and enjoy!