Blueberry Biscuits (Printable)
Buttery, tender biscuits bursting with fresh blueberries
# 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 or frozen blueberries
→ Optional Topping
10 - 2 tbsp coarse sugar
# Steps:
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 to the flour mixture. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until smooth.
05 - Pour wet ingredients into dry mixture and stir gently until barely combined. Do not overmix.
06 - Fold blueberries into dough gently just until distributed.
07 - Turn dough onto lightly floured surface. Pat gently into a 1-inch thick rectangle.
08 - Cut out rounds using a 2.5-inch biscuit cutter. Gather scraps and repeat until all dough is used.
09 - Place biscuits on prepared baking sheet. Sprinkle tops with coarse sugar if using.
10 - Bake for 18 to 20 minutes until tops are golden brown. Cool for 5 minutes before serving.
# Expert Advice:
01 -
- These biscuits walk the line between breakfast bread and dessert, making them perfect for any time of day
- The dough comes together in under 20 minutes but tastes like something from a fancy bakery
02 -
- Overworking the dough makes tough biscuits—gentle mixing is your friend here
- If using frozen blueberries, add them straight from the freezer to avoid purple streaking throughout the dough
03 -
- Chill your mixing bowl in the freezer for 10 minutes before starting to keep the butter cold
- Don't twist your cutter when cutting biscuits—press straight down to ensure tall, even rise