Description

This blueberry biscuit recipe yields tender, fruit-packed buttermilk rounds, perfect for a weekend breakfast or snack. It transforms simple ingredients into delightful memories with vibrant blueberry bursts and a comforting aroma.

Ingredients

Scale

2 cups all-purpose flour
0.25 cup granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup unsalted butter, ice-cold, cubed
0.75 cup cold buttermilk
1 cup fresh blueberries

Instructions

Preheat Oven: Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Whisk Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour (240g), 0.25 cup (50g) sugar, 1 tablespoon (15g) baking powder, and 0.5 teaspoon (3g) salt.
Cut In Cold Butter: Add 0.5 cup (113g or 1 stick) unsalted butter, cut into small cubes. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
Add Buttermilk: Pour in 0.75 cup (180ml) cold buttermilk. Stir gently with a fork until just combined, being careful not to overmix.
Fold In Blueberries: Carefully fold in 1 cup (150g) fresh blueberries until evenly distributed. If it looks dry, splash in 1-2 Tbsp extra buttermilk; it should just come together.
Shape Dough: Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch (2.5 cm) thick circle. For round biscuits, use a 2.5-inch (6.5 cm) biscuit cutter, dipping it in flour between cuts. For rustic square biscuits, simply cut with a knife.
Bake Biscuits: Place biscuits 1 inch apart on the prepared baking sheet. Bake for 15-18 minutes, or until tops are golden brown and biscuits are visibly puffed.
Cool and Enjoy: Let cool slightly on a wire rack for 5-10 minutes before serving warm.

Notes

Use ice-cold butter for flaky texture. Avoid overmixing dough; mix just until combined. If butter gets warm, chill dough for 10-15 minutes before shaping. Fresh buttermilk enhances tang and softness. Frozen blueberries can be used (no need to thaw). Consider adding lemon zest or vanilla extract for flavor.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit (approx 70 g)
Calories: 280 calories
Sugar: 18 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 30 mg

Keywords: blueberry, biscuits, buttermilk, easy, breakfast, snack, baked goods, flaky, fruit, homemade