Blueberry Biscuits
Soft and fluffy blueberry biscuits packed with juicy berries. Ready in under 30 minutes, perfect for a sweet breakfast or snack served warm for a delightful melt-in-your-mouth taste.
Equipment
- 1 oven preheated to 425°F (220°C)
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 pastry cutter or fingers to cut in butter
- 1 biscuit cutter or knife
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup cold unsalted butter cubed
- 3/4 cup buttermilk or milk + 1 tbsp vinegar
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract optional
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, taking care not to crush them.
- Pour in the buttermilk and vanilla extract, mixing gently until just combined; the dough will be shaggy.
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle.
- Cut out biscuits using a biscuit cutter or knife.
- Place biscuits on the prepared baking sheet and bake for 15 to 18 minutes, until golden brown.
- Allow to cool slightly, then serve warm with butter, honey, or powdered sugar.
Notes
- Use very cold butter for extra fluffiness.
- If using frozen blueberries, do not thaw before mixing.
- Try adding a glaze or lemon zest for enhanced flavor.
- Store leftovers in an airtight container to maintain freshness.