Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter
Add cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Add the Buttermilk
Pour in the buttermilk and stir gently until the dough just comes together. Do not overmix—this keeps the biscuits tender.
5. Fold in Blueberries
Carefully fold in blueberries. If using frozen, do not thaw; this prevents excess juice from bleeding into the dough.
6. Shape and Cut
Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle. Fold the dough in half, then pat down again—repeat twice to create flaky layers. Cut into rounds with a biscuit cutter or shape into squares with a sharp knife.
7. Bake
Place biscuits on the prepared baking sheet. Brush the tops with buttermilk for a golden finish. Bake for 15–18 minutes, or until the tops are lightly browned.
8. Optional Glaze
For extra sweetness, whisk powdered sugar, milk, and vanilla together. Drizzle over warm biscuits before serving.
Tips for Perfect Blueberry Biscuits
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Keep everything cold: Cold butter and cold buttermilk are key to flaky layers.
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Don’t overwork the dough: Gentle handling keeps biscuits light, not tough.
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Add lemon zest: A teaspoon of lemon zest brightens the flavor beautifully.
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Serve warm: These biscuits taste best fresh out of the oven.
Serving Suggestions
Blueberry biscuits pair perfectly with:
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A drizzle of honey or warm glaze.
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A dollop of whipped cream for dessert.
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A side of scrambled eggs and bacon for a sweet-savory breakfast.
Final Thoughts
Tender and flaky blueberry biscuits are proof that even small twists on classic recipes can create something extraordinary. With their buttery layers, juicy blueberries, and optional glaze, they’re versatile enough for a weekday breakfast yet special enough for weekend brunch or entertaining. Once you make them, you’ll never look at biscuits the same way again.
