Tender Buttery Blueberry Biscuits (Print Version)
Tender, buttery biscuits with juicy blueberries. Ready in 35 minutes for a perfect breakfast or afternoon treat.
# What You 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, unthawed
→ 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 some pea-sized pieces remaining.
04 - In a separate bowl, whisk together whole milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture. Gently mix with a spatula or wooden spoon until nearly combined—some dry streaks should remain.
06 - Add blueberries and fold gently into the dough just until distributed. Do not overmix to prevent tough biscuits and blueberry streaking.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, handling the dough as little as possible.
08 - Using a 2.5-inch round cutter, cut out biscuits with a straight downward motion. Regroup scraps gently and repeat cutting until all dough is used.
09 - Place biscuits on the prepared baking sheet, spacing them 2 inches apart. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18 to 20 minutes, or until tops are golden brown and biscuits are cooked through. Cool on baking sheet for 5 minutes before serving.
# Handy Tips:
01 -
- The combination of tender biscuit and juicy blueberries hits that perfect balance between not too sweet and completely satisfying
- They come together faster than you would think, and people will assume you spent way more effort on them
02 -
- Overworking the dough makes tough biscuits, so mix just until everything comes together and no more
- Frozen blueberries work great but do not thaw them first or they will bleed purple streaks through your dough
03 -
- Work quickly with the butter to keep it cold, and chill the dough for 10 minutes if it starts feeling soft or sticky
- Press the scraps together gently when cutting the remaining biscuits, and avoid twisting the cutter which seals the edges