Description
These Bursting Blueberry Biscuits are flaky, tender, and packed with juicy blueberries, perfect for a delightful breakfast or snack. Made with buttermilk and a touch of sugar, they offer a classic American breakfast treat that’s easy to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter (cold and cut into small cubes)
- 3/4 cup buttermilk (plus more for brushing)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Toppings
- Coarse sugar for topping (optional)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Cut in butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add blueberries: Gently fold in the blueberries, being careful not to crush them, especially if using fresh.
- Add buttermilk and combine: Make a well in the center of the mixture and pour in the buttermilk. Stir just until the dough comes together, taking care not to overmix to maintain tenderness.
- Shape dough and create layers: Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough over itself several times to create flaky layers, then gently pat it out again to maintain the thickness.
- Cut biscuits: Use a biscuit cutter or a glass to cut out biscuit rounds and place them onto the prepared baking sheet. Gather leftover dough, gently re-roll, and cut additional biscuits until all dough is used.
- Prepare for baking: Brush the tops of the biscuits with extra buttermilk to help them brown evenly. Optionally, sprinkle with coarse sugar for a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 15 to 18 minutes until the biscuits are golden brown on top and cooked through.
- Cool and serve: Let the biscuits cool slightly on the baking sheet before serving warm, ideally with butter or a drizzle of honey for a delicious treat.
Notes
- Handle the dough gently to keep the biscuits tender and flaky.
- These biscuits are best served warm fresh from the oven with butter or honey.
- You can substitute buttermilk with 3/4 cup milk plus 2 teaspoons lemon juice if needed as a homemade buttermilk alternative.
