Here’s a simple and fluffy Blueberry Biscuits recipe you can make quickly for breakfast or a snack.
Ingredients (Makes 8–10 biscuits)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat oven: 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in butter: Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs.
- Add wet ingredients: Stir in milk and vanilla just until combined. Do not overmix.
- Fold in blueberries: Gently fold the blueberries into the dough.
- Shape biscuits: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out biscuits. Place on the prepared baking sheet.
- Bake: 12–15 minutes, until golden brown.
- Serve: Warm with butter, honey, or jam.
Tips
- For extra flaky biscuits, handle the dough as little as possible.
- Brush the tops with a little milk or cream before baking for a golden finish.
- Optional: Sprinkle a bit of coarse sugar on top before baking for sparkle and crunch.
If you want, I can give you a slow cooker version of blueberry biscuits, which makes them extra soft and perfect for a hands-off breakfast. Do you want that version too?
