Description
These homemade Blueberry Biscuits are soft, fluffy, and packed with juicy berries. With simple ingredients and under 30 minutes from start to finish, they make the perfect sweet breakfast or snack. Serve warm for a melt-in-your-mouth experience you’ll want to repeat every weekend.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the butter: Add cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
- Add the blueberries: Gently fold in the blueberries, being careful not to crush them.
- Combine with buttermilk: Pour in the buttermilk and vanilla, mixing gently until just combined. The dough will be shaggy—don’t overmix!
- Shape the biscuits: Turn the dough onto a floured surface. Pat it into a 1-inch thick rectangle. Cut using a biscuit cutter or knife.
- Bake: Place biscuits on the baking sheet and bake for 15–18 minutes, or until golden brown on top.
- Cool slightly and serve: Enjoy warm with butter, honey, or a light dusting of powdered sugar.
Notes
For extra fluffiness, use very cold butter and avoid overworking the dough. If using frozen blueberries, do not thaw them before mixing to avoid excess moisture in the dough. Add a light glaze or lemon zest for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 7g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg