Description
These fluffy blueberry biscuits deliver everything you want in a homemade breakfast treat. They are light and airy with crispy golden edges and soft, pillowy centers, filled with fresh blueberries for natural sweetness.
Ingredients
Scale
2 ½ cups All-purpose flour
1 tablespoon Baking powder
3 tablespoons Granulated sugar
½ teaspoon Salt
½ cup Cold unsalted butter, cubed
¾ cup Cold buttermilk
1 cup Fresh blueberries
2 tablespoons Heavy cream (for brushing)
1 tablespoon Coarse sugar (optional, for topping)
Instructions
- Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper
- Step 2: Whisk together flour, baking powder, sugar, and salt in a large mixing bowl
- Step 3: Add the cold, cubed butter to your dry ingredients and cut it into the flour until it resembles coarse crumbs
- Step 4: Pour in the cold buttermilk and stir gently until the dough just comes together
- Step 5: Gently fold in the fresh blueberries
- Step 6: Turn the dough out onto a lightly floured surface and pat it into a rectangle about one inch thick
- Step 7: Fold the dough in half, then pat it out again. Repeat this folding process two more times
- Step 8: Cut out biscuits using a 2½-inch round cutter and place them on the prepared baking sheet
- Step 9: Brush the tops with heavy cream and sprinkle with coarse sugar if desired
- Step 10: Bake for 15 to 18 minutes until golden brown on top
Notes
For a dairy-free version, substitute cold coconut oil for butter and use almond milk mixed with lemon juice instead of buttermilk.
You can freeze unbaked biscuits on a baking sheet and bake them directly from the freezer.
- Prep Time: 20 mins
- Cook Time: 15-18 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 215 kcal
- Sugar: 7g
- Sodium: 285mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 27mg