Tender Buttery Blueberry Biscuits (Printable Version)
Flaky biscuits loaded with fresh blueberries, ready in just 35 minutes for a perfect breakfast treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ Optional Topping
10 - 2 tbsp coarse sugar, for sprinkling
# How-To:
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, work the butter into the dry ingredients 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 combined.
05 - Pour the wet ingredients into the dry mixture. Gently fold with a spatula or wooden spoon just until the flour is mostly absorbed—do not overmix.
06 - Gently fold in the blueberries until evenly distributed throughout the dough.
07 - Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, being careful not to overwork the dough.
08 - Using a 2.5-inch round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Gather scraps, gently pat together, and cut additional biscuits as needed.
09 - Sprinkle the tops of biscuits with coarse sugar if desired for extra crunch and sweetness.
10 - Bake for 18–20 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 -
- These biscuits walk that perfect line between breakfast bread and dessert, making them ideal for lazy weekend mornings or unexpected afternoon guests
- The recipe comes together faster than you can preheat the oven, and the smell of butter and vanilla will have everyone gathering in the kitchen before the timer even dings
02 -
- Overworking the dough is the fastest way to tough biscuits, so mix and fold as gently as you would handle something fragile
- Frozen blueberries work perfectly fine, but whatever you do, do not thaw them first or they will bleed into your dough and create gray streaks instead of pretty purple ones
03 -
- Work quickly and keep everything cold, especially the butter, because warmth is the enemy of flaky layers
- Position your oven rack in the upper third position so the bottoms do not brown before the tops are perfectly golden