Description
These Blueberry Biscuits are a delightful sweet treat, perfect for breakfast or an afternoon snack. Fluffy and tender with juicy bursts of blueberries, they combine classic biscuit texture with a subtle sweetness. Easy to prepare and bake, this recipe yields a dozen scrumptious biscuits that are golden on the outside and soft inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk (plus extra for brushing)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Topping (Optional)
- 1 tbsp coarse sugar
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
- Add wet ingredients: Pour in the milk and vanilla extract, stirring gently until the dough just starts to come together. Be careful not to overmix. Then, fold in the blueberries gently to avoid breaking them.
- Shape the biscuits: Either drop spoonfuls of dough onto the prepared baking sheet for a rustic look or roll the dough on a floured surface and use a biscuit cutter to form uniform shapes. Brush the tops lightly with milk and sprinkle coarse sugar on top if you want a crunchy, sparkling finish.
- Bake: Place the baking sheet in the preheated oven and bake the biscuits for 15 to 18 minutes, or until they turn golden brown on top.
- Serve: Remove from the oven and let the biscuits cool slightly. They are best enjoyed warm, optionally drizzled with glaze or honey for extra sweetness.
Notes
- Use cold butter and cold milk to ensure flaky biscuits.
- Frozen blueberries can be used directly without thawing, but gently fold them in to prevent color bleeding.
- For a uniform shape, chill the dough before rolling and cutting.
- Coarse sugar on top adds a nice crunch and sparkle but is optional.
- Serve these biscuits warm for best flavor and texture.
