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Blueberry Biscuits

Soft, flaky biscuits bursting with juicy blueberries, perfect for breakfast, brunch, or a sweet snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour The foundation of your flaky biscuits.
  • 1 tbsp baking powder Makes them rise to fluffy perfection.
  • 1/4 tsp baking soda A little boost for light and airy bites.
  • 1/2 tsp salt Enhances flavors and balances sweetness.
  • 2 tbsp granulated sugar Provides needed sweetness.
Wet Ingredients
  • 1/2 cup unsalted butter (cold, cubed) Chilled for flakiness.
  • 3/4 cup cold buttermilk Adds rich flavor and tender crumb.
  • 1 tsp vanilla extract Adds extra sweetness.
Mix-ins
  • 1 cup blueberries (fresh or frozen) The star of the show.
Optional Toppings
  • 2 tbsp heavy cream or melted butter (for brushing) For a golden, shiny finish.
  • to taste coarse sugar (for topping) Adds crunch and sweetness.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
Making the Dough
  1. Cut in cold butter using a pastry cutter or fork until it resembles coarse crumbs.
  2. Add buttermilk and vanilla extract, stirring gently until just combined.
  3. Gently fold in blueberries.
  4. Turn dough onto a floured surface, pat into a 1-inch thick rectangle.
  5. Fold the dough once or twice then pat down again.
Baking
  1. Use a biscuit cutter to cut out biscuits.
  2. Arrange on the baking sheet, brushing with cream or melted butter and sprinkling with coarse sugar.
  3. Bake for 14–17 minutes, or until golden brown.
  4. Let cool for 5 minutes before serving.

Notes

Store leftover biscuits in an airtight container for up to three days at room temperature or up to a week in the fridge. To freeze, wrap individually in plastic wrap.