Blueberry Biscuits are a delightful twist on classic biscuits, bursting with juicy blueberries and a tender, buttery crumb. Perfect for breakfast, brunch, or a sweet snack, these biscuits are easy to make and even easier to love!
Blueberry Biscuits Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup whole milk (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter. Cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract until just combined. Do not overmix.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle.
- Cut out biscuits using a 2.5-inch round cutter and place them on the prepared baking sheet. Gather scraps and repeat as needed.
- Brush the tops with a little milk and sprinkle with coarse sugar if desired.
- Bake for 16–18 minutes, or until the biscuits are golden brown.
- Let cool slightly before serving. Enjoy warm, optionally with butter or a drizzle of honey.
Tips for Perfect Blueberry Biscuits
- Use cold butter for the flakiest texture.
- Don’t overwork the dough—handle it gently for tender biscuits.
- Try with lemon zest for a citrusy twist!
FAQ
Can I use frozen blueberries?
Yes, use them straight from the freezer—no need to thaw.
How do I store leftovers?
Keep in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Love fruity bakes? Check out our Peach Pecan Parfait for another delicious treat!
