Description
These delightful blueberry biscuits are flaky, buttery, and bursting with fresh blueberries, making them perfect for breakfast or a sweet snack. Enjoy them warm or at room temperature!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
- Additional sugar for sprinkling on top (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk until well mixed.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, combine the buttermilk and vanilla extract. If you dont have buttermilk, make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
- Pour the buttermilk mixture into the flour and butter mixture. Stir gently until just combined, being careful not to overmix.
- Gently fold in the fresh blueberries.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1-inch thick.
- Cut the dough into squares or rectangles, or use a biscuit cutter for round biscuits.
- Place the cut biscuits onto a baking sheet lined with parchment paper, leaving space between each biscuit.
- If desired, brush the tops with beaten egg for a golden finish and sprinkle with sugar.
- Preheat your oven to 425°F (220°C). Bake the biscuits for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
- For a richer flavor, you can substitute half of the all-purpose flour with whole wheat flour.
- Feel free to experiment with other fruits like raspberries or blackberries for a different twist.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes