Sweet Blueberry Buttermilk Biscuits
These delightful sweet blueberry buttermilk biscuits are soft, flaky, and bursting with juicy blueberries. They make for a perfect breakfast or a tasty treat any time of the day.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 whisk
- 1 pastry cutter or fork
- 1 set measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter Cold and cubed.
- 1 cup buttermilk
- 1 cup fresh blueberries Or frozen, thawed.
- 1 teaspoon vanilla extract Optional.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper if desired.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and add the blueberries and vanilla extract (if using). Gently mix the ingredients until just combined.
- Dust a clean surface with flour and turn the dough out onto it. Lightly knead the dough just a few times to bring it together.
- Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet.
- Gather any leftover dough, reroll it, and cut out additional biscuits until all the dough is used.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and allow to cool slightly before serving.
Notes
These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
You can substitute other berries, such as raspberries or blackberries, for a different flavor.
Serve warm with butter, jam, or a drizzle of honey for added sweetness.
For an extra touch of sweetness, consider sprinkling a bit of sugar on top before baking.