Description
Sweet Blueberry Biscuits are tender, flaky baked goods bursting with fresh blueberries, balancing buttery richness with fruity sweetness. Perfect for breakfast, snacks, or brunch, these easy-to-make biscuits delight with their light texture and vibrant flavor, suitable for all skill levels and easily customizable.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Fat
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
Fruit
- 1 cup fresh blueberries
Wet Ingredients
- 3/4 cup milk or buttermilk
- 1 teaspoon vanilla extract (optional)
Instructions
- Prepare Your Ingredients and Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Measure out all ingredients, keeping the butter cold and blueberries fresh to maintain texture.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute and create a balanced biscuit structure.
- Cut in the Butter: Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with visible pea-sized pieces of butter.
- Gently Fold in Blueberries: Lightly coat the fresh blueberries with flour, then carefully fold them into the mixture to prevent sinking and bursting during baking.
- Add Milk and Form Dough: Pour in the milk (or buttermilk) and vanilla extract. Stir gently just until the dough comes together, avoiding overmixing to prevent tough biscuits.
- Shape the Biscuits: Turn the dough out onto a floured surface and gently pat into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out rounds and place them evenly on the prepared baking sheet.
- Bake Until Golden: Bake for 12 to 15 minutes until the biscuit tops are golden brown and centers are cooked through. Allow to cool slightly before serving.
Notes
- Keep butter ice cold to create flaky layers through steam during baking.
- Do not overmix dough to keep biscuits tender and light.
- Flour blueberries lightly to prevent them from sinking and bleeding into the dough.
- Use fresh blueberries for the best texture and flavor.
- Bake on parchment paper to prevent sticking and promote a crispy crust.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Unbaked biscuits can be frozen on a tray, then transferred to a freezer-safe bag; bake from frozen adding a few extra minutes.
- Reheat biscuits in a 350°F (175°C) oven for 5–7 minutes or toast lightly to freshen texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg