Blueberry Biscuits (Printable)
Tender, buttery biscuits filled with fresh blueberries. Ready in 35 minutes for a perfect breakfast or 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 cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh or frozen blueberries, 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 fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together whole milk, egg, and vanilla extract until fully combined.
05 - Pour the wet ingredients into the dry mixture. Gently fold together with a spatula until almost fully incorporated—do not overmix.
06 - Gently fold in the blueberries just until distributed throughout the dough. Take care not to crush the berries.
07 - Turn the 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, cut out biscuits and place them on the prepared baking sheet. Gather scraps, gently press together, and cut additional biscuits as needed.
09 - Sprinkle the tops of each biscuit with coarse sugar if desired for extra texture and sweetness.
10 - Bake for 18 to 20 minutes or until biscuits are golden brown on top and cooked through. Cool on the baking sheet for 5 minutes before serving.
# Expert Tips:
01 -
- The biscuits emerge with tender, buttery centers and caramelized edges that make morning coffee feel like a special occasion
- They come together in under 40 minutes, which means you can decide to make them on a lazy weekend morning without committing your entire day
02 -
- Twisting your biscuit cutter seals the edges and prevents rising, so press straight down and pull straight up
- Letting the dough rest even for 10 minutes in the refrigerator before baking improves the texture significantly
03 -
- Grate frozen butter instead of cubing it for even faster incorporation and super flaky results
- Brush the tops with extra milk before the sugar topping for extra golden color and better adhesion