Tender Buttery Blueberry Biscuits (Printable Version)
Buttery biscuits with fresh blueberries bake in 20 minutes for a warm morning treat.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 tsp vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries or frozen, not thawed
→ Optional Topping
10 - 2 tbsp coarse sugar for sprinkling
# Directions:
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. Use a pastry blender or your fingertips to 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 combined.
05 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until the dry ingredients are barely moistened. Do not overmix.
06 - Gently fold in the blueberries until evenly distributed. The dough will be slightly sticky.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Using a 2.5-inch round cutter, cut out biscuits and place on the prepared baking sheet. Gently regroup scraps and repeat until all dough is used.
09 - Sprinkle coarse sugar evenly over the tops of the biscuits if desired.
10 - Bake for 18-20 minutes until biscuits are golden brown on top. Cool on the baking sheet for 5 minutes before serving.
# Top Tips:
01 -
- The contrast of tart bursting berries against buttery tender crumbs makes these impossible to stop eating
- They come together in under 40 minutes but taste like you spent all morning in the kitchen
02 -
- I once made these with room temperature butter and they spread into flat cookies—keep everything cold
- Twisting the cutter seals the edges and prevents rising so press straight down and pull straight up
03 -
- If using frozen blueberries dont let them thaw or theyll streak your dough purple
- Work quickly once the butter hits the flour to keep those cold butter bits intact