Tender Buttery Blueberry Biscuits (Printable View)
Buttery biscuits with fresh blueberries, golden and tender. Perfect warm with honey.
# Ingredient List:
→ 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
# How to Prepare:
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 evenly blended.
03 - Add cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut in butter 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 fully combined.
05 - Pour wet ingredients into the dry mixture. Gently mix with a spatula or wooden spoon until just barely combined—do not overmix.
06 - Add blueberries and gently fold into the dough with 2-3 strokes. The dough should still appear slightly shaggy with visible flour streaks.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, handling as little as possible to keep butter cold.
08 - Cut out biscuits using a 2.5-inch round cutter, pressing straight down without twisting. Gather scraps and gently pat together to cut additional biscuits.
09 - Place biscuits on the prepared baking sheet, leaving 2 inches between each. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18-20 minutes until tops are golden brown and biscuits have risen. Cool on the baking sheet for 5 minutes before serving warm.
# Expert Suggestions:
01 -
- The contrast of tart blueberries bursting against tender, buttery layers makes every bite interesting
- These come together faster than you think, and people will think youve been up for hours perfecting them
02 -
- Cold butter is non-negotiable here—warm butter disappears into the flour and you lose those tender layers
- Twisting the biscuit cutter seals the edges and prevents rising—press straight down and pull straight up
03 -
- Pat the dough with light hands—the less you work it, the more tender the result
- If using frozen berries, toss them in a tablespoon of flour before adding to prevent them from sinking