Tender Buttery Blueberry Biscuits (Print version)
Buttery biscuits studded with fresh blueberries, baked until golden and perfect with honey or glaze.
# What you'll 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 cold unsalted butter, 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, unthawed
→ Optional Topping
10 - 2 tbsp coarse sugar
# Method:
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. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into dry mixture. Gently mix until nearly combined.
06 - Add blueberries and fold in gently. Do not overmix to prevent tough biscuits.
07 - Turn dough onto floured surface. Gently pat into 1-inch thick rectangle.
08 - Cut out biscuits using 2.5-inch round cutter. Regroup scraps and repeat until all dough is used.
09 - Place biscuits on prepared baking sheet. Sprinkle tops with coarse sugar if using.
10 - Bake for 18–20 minutes until golden brown. Cool slightly before serving.
# Expert advice:
01 -
- The contrast between crisp sugary tops and tender berry filled centers is absolutely worth the minimal effort
- These come together faster than you can brew coffee but taste like they came from a fancy bakery
02 -
- Cold ingredients are non negotiable here, warm butter equals flat sad biscuits
- Resist the urge to add more blueberries than the recipe calls for or they'll make the dough soggy
03 -
- Grate frozen butter instead of cubing it for even faster incorporation and ultra flaky results
- Brush the tops with a little milk before sprinkling sugar for extra crunch that stays put