Tender Buttery Blueberry Biscuits (Printable)
Tender, buttery biscuits bursting with fresh blueberries. Perfect breakfast or afternoon treat.
# What You'll 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
→ Optional Topping
10 - 2 tablespoons coarse sugar
# Step-by-step:
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 combined.
03 - Add cold, cubed butter to the flour mixture. 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 blended.
05 - Pour wet ingredients into the dry mixture. Gently mix until nearly combined, being careful not to overwork the dough.
06 - Add blueberries and fold in gently until just distributed throughout the dough.
07 - Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle. Cut out biscuits using a 2.5-inch round cutter. Regroup scraps and repeat until all dough is used.
08 - Place biscuits on the prepared baking sheet. Sprinkle tops with coarse sugar if desired. Bake for 18 to 20 minutes until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- The biscuits emerge from the oven with tender crumbs and pockets of warm berries that burst when you bite into them
- They come together in under 40 minutes but taste like something from a fancy bakery
02 -
- Overworking the dough is the quickest way to tough biscuits so mix and fold with a light hand
- Keep everything cold especially the butter and handle the dough as quickly as you can
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Press straight down with your cutter and don't twist—twisting seals the layers and prevents rising