Blueberry Biscuits (Printable Version)
Fluffy, golden biscuits bursting with fresh blueberries. Perfect warm with butter or honey.
# 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 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.
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.
05 - Pour wet ingredients into the dry mixture and gently mix until nearly combined.
06 - Add blueberries and fold in gently—do not overmix.
07 - Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
08 - Cut out biscuits with a 2.5-inch round cutter; regroup scraps and repeat cutting as needed.
09 - Place biscuits on prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake 18–20 minutes, or until golden brown. Cool slightly before serving.
# Expert Tips:
01 -
- The blueberries burst in the oven creating little pockets of jam throughout the biscuit
- They come together in under 40 minutes but taste like something you waited all morning for
02 -
- Twisting the biscuit cutter seals the edges and prevents proper rising—press straight down only
- Working the dough too much activates gluten and makes biscuits tough instead of tender
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Grating frozen butter instead of cutting it creates the most even distribution