Tender Buttery Blueberry Biscuits (Printable Version)
Fluffy biscuits loaded with fresh blueberries, ready in under 40 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 blended.
03 - Add cold, cubed butter to the flour mixture. Cut in butter using a pastry blender or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully combined.
05 - Pour wet ingredients into the dry mixture. Gently stir with a spatula until just barely combined—some dry streaks should remain.
06 - Add blueberries and fold gently into the dough with 2-3 turns. Do not overmix to prevent tough biscuits and blueberry streaking.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Cut out biscuits using a 2.5-inch round cutter. Press straight down without twisting. Gather scraps and gently pat together to cut additional biscuits.
09 - Place biscuits on the prepared baking sheet, spacing 2 inches apart. Sprinkle tops with coarse sugar if using.
10 - Bake for 18-20 minutes until tops are golden brown and biscuits are cooked through. Cool on pan for 5 minutes before serving.
# Expert Insights:
01 -
- The contrast between crisp buttery edges and bursting warm berries will make you wonder why plain biscuits ever felt complete enough
- They come together in under 40 minutes but taste like something you waited all morning to eat
02 -
- Overmixing the dough will make these tough instead of tender stop as soon as the flour is incorporated
- Keep your butter cold until it hits the oven warmth makes it melt before creating those flaky layers
03 -
- Use frozen blueberries straight from the freezer to prevent them from bleeding into the dough
- Add lemon zest to the dough for a bright contrast to the sweet berries