Blueberry Biscuits (Printable)
Tender, buttery biscuits studded with juicy blueberries. Ready in 35 minutes.
# What's Needed:
→ 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 unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ Optional Topping
10 - 2 tablespoons 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 until well blended.
03 - Add cold, cubed butter to the flour mixture. Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture. Gently mix with a spatula or wooden spoon until barely combined—some dry streaks should remain.
06 - Gently fold in blueberries. Mix just until distributed without crushing the berries. Do not overmix.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Gather scraps and gently re-pat to cut additional biscuits.
09 - Place biscuits on the prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18–20 minutes until golden brown on top. Cool on baking sheet for 5 minutes before serving.
# Tips for Success:
01 -
- The biscuits stay tender for days, unlike so many other baked goods that turn rock hard
- That moment when you bite into a warm burst of blueberry is absolute magic
- They come together in under 40 minutes with ingredients you probably already have
02 -
- Working with cold butter is the most critical step—warm butter equals tough biscuits
- Twisting your cutter seals the edges and prevents proper rising
- The dough will look shaggy and undermixed—thats exactly what you want
03 -
- Grate frozen butter if you dont have a pastry blender—it cuts in faster and stays colder
- Let the baked biscuits rest on the pan for at least 5 minutes so they set slightly