Blueberry Biscuits (Printable Version)
Tender, buttery biscuits studded with juicy blueberries. Ready in 35 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ Optional Topping
10 - 2 tbsp coarse sugar, for sprinkling
# Method:
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. Cut in butter using a pastry blender or your fingertips until the 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—some dry streaks should remain.
06 - Add blueberries and fold in gently. Do not overmix to prevent tough biscuits.
07 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Cut out biscuits with a 2.5-inch round cutter. Regroup scraps and repeat cutting as needed.
09 - Place biscuits on prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake 18–20 minutes, or until golden brown. Cool slightly before serving warm.
# Expert Tricks:
01 -
- The biscuits emerge with golden tops and bursts of jammy blueberries throughout
- They come together in under 40 minutes with ingredients you probably have
- Perfect balance of tender crumb and slight sweetness that works any time of day
02 -
- Cold butter is non negotiable here, warm butter means flat, dense biscuits
- Work quickly once the butter hits the flour to keep it from melting
- Stopping mixing while the dough still looks slightly shaggy guarantees tenderness
03 -
- Use frozen blueberries straight from the freezer to prevent purple streaking
- Add lemon zest to the dough for a bright, citrusy note that cuts the sweetness