Description
These Bursting Blueberry Biscuits are tender, flaky, and filled with fresh blueberries, making them a perfect sweet treat for breakfast, brunch, or dessert. With a crisp golden top sprinkled with coarse sugar and a soft, buttery interior, they’re easy to make with simple ingredients and are sure to delight your family and friends.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (plus more as needed)
Additional
- 1 cup fresh blueberries
- 1 tablespoon coarse sugar (for topping, optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well blended.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add Buttermilk: Gently stir in the buttermilk until just combined; the dough should be slightly sticky. Avoid overmixing to keep the biscuits tender. If the dough feels too dry, add an extra tablespoon of buttermilk.
- Fold in Blueberries: Carefully fold the fresh blueberries into the dough, trying not to crush them to keep the biscuits bursting with fruit.
- Shape the Dough: Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle, ensuring even thickness for uniform baking.
- Cut Biscuits: Use a biscuit cutter to cut out rounds and place them onto the prepared baking sheet spaced slightly apart. Gather the scraps, pat them back into a rectangle, and repeat cutting until all dough is used.
- Add Topping and Bake: If desired, sprinkle the tops of the biscuits with coarse sugar for a crunchy, sweet finish. Bake for 15–18 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before serving warm. They are delicious served with honey butter or a simple glaze.
Notes
- If your dough feels too dry, add an extra tablespoon of buttermilk to achieve the right consistency.
- Frozen blueberries can be used instead of fresh; add them straight from the freezer to minimize excess bleeding of color into the dough.
- These biscuits are especially delicious when served with honey butter or drizzled with a simple glaze.
