Description
These Bursting Blueberry Biscuits are tender, flaky biscuits packed with fresh or frozen blueberries and a hint of sweetness, perfect for a delightful breakfast or snack. Made with buttermilk and cold butter, they bake up golden brown with a slightly crisp top sprinkled with optional coarse sugar for a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus extra for brushing)
Fruit
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Topping
- 1 tablespoon coarse sugar (optional for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them especially if using fresh, to maintain bursts of flavor inside the biscuits.
- Add Buttermilk and Form Dough: Pour in the buttermilk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender and flaky.
- Shape and Cut Biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangular shape. Use a biscuit cutter to cut out rounds and place them evenly spaced on the prepared baking sheet.
- Brush and Add Topping: Lightly brush the tops of the biscuits with additional buttermilk and sprinkle with coarse sugar if desired to create a slightly crisp, sweet crust.
- Bake Biscuits: Bake in the preheated oven for 15–18 minutes, or until the biscuits are golden brown on top and cooked through.
- Cool and Serve: Remove from the oven and let the biscuits cool slightly on the baking sheet before serving warm for the best flavor and texture.
Notes
- For extra flavor, add 1 teaspoon of lemon zest to the dough to enhance the blueberry brightness.
- You can use frozen wild blueberries for a more intense blueberry flavor, but do not thaw to avoid excess moisture.
- Avoid overmixing the dough as it can make the biscuits tough instead of tender and flaky.
