Here’s a simple and fluffy recipe for Blueberry Biscuits, perfect for breakfast or brunch:
Ingredients (makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (or buttermilk for extra tenderness)
- 1 cup fresh or frozen blueberries
- Optional: 1 teaspoon vanilla extract or zest of 1 lemon
Instructions
1. Preheat oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
2. Mix dry ingredients
- In a large bowl, combine flour, baking powder, salt, and sugar.
3. Cut in butter
- Add cold cubed butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.
4. Add wet ingredients
- Stir in milk (and vanilla if using) until just combined.
- Gently fold in blueberries—don’t overmix to avoid turning dough purple.
5. Shape biscuits
- Turn dough onto a lightly floured surface.
- Pat or roll to about 1-inch thickness.
- Cut into circles using a biscuit cutter or glass.
6. Bake
- Place biscuits on the baking sheet and bake 15–18 minutes, until golden brown.
7. Serve
- Serve warm with butter, honey, or jam.
💡 Tips:
- For extra flavor, add lemon zest or a pinch of cinnamon.
- Keep blueberries frozen until just before mixing to prevent bleeding.
- Biscuits are best eaten fresh but can be reheated in the oven for a few minutes.
If you want, I can also give you a quick 10-minute drop biscuit version with blueberries that’s even faster and just as fluffy.
