Blueberry Biscuits (Printer-Friendly)
Tender, buttery biscuits bursting with fresh blueberries, ready in 35 minutes for a perfect breakfast or treat.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ Optional Topping
10 - 2 tablespoons coarse sugar for sprinkling
# How To Make It:
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 blended.
03 - Add cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut in butter until the mixture resembles coarse crumbs with small pea-sized pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture. Gently fold with a spatula just until the flour is nearly absorbed. Do not overmix.
06 - Gently fold blueberries into the dough until evenly distributed. Handle minimally to prevent crushing the berries or streaking the dough.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, handling as little as possible.
08 - Using a 2.5-inch round cutter, press straight down to cut biscuits. Gather scraps gently and repeat until all dough is used.
09 - Place biscuits 2 inches apart on the prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18 to 20 minutes until tops are golden brown and biscuits are cooked through. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
# Helpful Hints:
01 -
- The contrast of tart berries against sweet, buttery biscuit dough creates those perfect bite and bloom moments that make breakfast feel special
- They come together in under 40 minutes but taste like something that took all morning to make
02 -
- Keep everything cold, warm butter means flat biscuits without those flaky layers we are after
- Gentle mixing is the difference between tender and tough, work the dough just enough to combine
03 -
- For taller biscuits, cut the dough into squares instead of rounds, no scraps means no reworking and better texture
- Brush the tops with a little milk before baking for an even golden finish if you skip the sugar topping