Tender Buttery Blueberry Biscuits (Printable)
Tender, buttery biscuits filled with juicy blueberries for a perfect breakfast or treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries
→ Optional Topping
10 - 2 tablespoons coarse sugar
# Steps:
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 fingertips to work butter into flour until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture. Gently fold together until almost fully combined—some dry streaks should remain.
06 - Gently fold blueberries into the dough. Mix minimally to prevent crushing berries and overworking the dough.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, handling dough as little as possible.
08 - Use a 2.5-inch round cutter to cut biscuits. Press straight down without twisting. Gather scraps and repeat until all dough is used.
09 - Place cut biscuits on the prepared baking sheet, spacing about 2 inches apart. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18–20 minutes until golden brown on top. Cool on the baking sheet for 5 minutes before serving.
# Expert Advice:
01 -
- The blueberries burst in the oven creating little jam pockets throughout
- They come together in under 40 minutes with ingredients you probably have
02 -
- Cold butter is non-negotiable—warm butter disappears into the flour and you lose the flaky layers
- Work quickly and gently once the wet ingredients hit the flour to keep biscuits tender
03 -
- If using frozen blueberries don't thaw them or they'll turn your dough purple
- Twisting the cutter seals the edges and prevents proper rising—press straight down