Sweet Blueberry Biscuits
Delightfully soft and flaky, these sweet blueberry biscuits are perfect for breakfasts, snacks, or desserts. They balance sweetness with a light tang from the berries, and can be enjoyed plain or with a drizzle of glaze.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 pastry cutter or fork
- 1 whisk
- 1 set measuring cups and spoons
- 1 rubber spatula or wooden spoon
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup unsalted butter Cold, cubed.
- ¾ cup buttermilk Or milk with 1 tablespoon vinegar.
- 1 cup fresh blueberries Or frozen.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries being careful not to crush them.
- Pour in the buttermilk and mix until just combined. Do not overmix—the dough should be slightly sticky.
- Turn the dough onto a floured surface and gently knead a few times to bring it together. Pat it into a rectangle about 1-inch thick.
- Cut out biscuits using a floured biscuit cutter or a glass. Place them on the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
- Remove from oven and let cool on a cooling rack for a few minutes before serving.
Notes
For added sweetness, consider drizzling a simple glaze made of powdered sugar and milk over the cooled biscuits.
These biscuits are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Reheat in a toaster oven for the best texture.
You can substitute other berries like raspberries or chopped strawberries for variety.