Blueberry Biscuits (Printable)
Tender, buttery biscuits bursting with fresh blueberries. Ready in 35 minutes for breakfast or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries
→ Optional Topping
10 - 2 tablespoons coarse sugar
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
03 - Add cold, cubed butter to the flour mixture. Cut in butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully incorporated.
05 - Pour wet ingredients into the dry mixture. Gently mix until nearly combined, being careful not to overmix.
06 - Gently fold blueberries into the dough until just distributed throughout.
07 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter. Regroup scraps and repeat cutting until all dough is used.
08 - Place biscuits on the prepared baking sheet. Sprinkle tops with coarse sugar if desired.
09 - Bake for 18–20 minutes, or until tops are golden brown. Cool slightly on the baking sheet before serving.
# Expert Advice:
01 -
- The dough comes together in under fifteen minutes, which means you can decide to make them on a whim and be eating warm biscuits faster than it takes to drive to a bakery
- That moment when you bite into a hot biscuit and burst blueberries against your tongue is something I honestly dream about sometimes
02 -
- Overworking the dough is the fastest way to tough biscuits—handle it as little as possible and trust that it will come together in the oven
- If your blueberries are frozen, toss them in a little flour before adding to prevent them from sinking to the bottom during baking
03 -
- Freeze your butter for ten minutes before starting if your kitchen runs warm—cold butter is the secret to flaky layers
- Don't twist the cutter when cutting biscuits, just press straight down and lift, or they'll bake up lopsided