Tender Buttery Blueberry Biscuits (Printable)
Tender, buttery biscuits bursting with fresh blueberries. Perfect for breakfast or dessert.
# What You'll Need:
→ 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 unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries (or frozen, not thawed)
→ Optional Topping
10 - 2 tablespoons coarse sugar, for sprinkling
# How to Prepare:
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 evenly blended.
03 - Add cold, cubed butter. Cut into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until fully combined.
05 - Pour wet ingredients into the dry mixture. Gently fold together using a spatula until nearly combined—some dry streaks should remain.
06 - Add blueberries and fold in gently just until evenly distributed. Do not overmix to prevent tough biscuits.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle, handling the dough as little as possible.
08 - Cut out biscuits using a 2.5-inch round cutter. Press straight down without twisting. Gather scraps and gently pat together to cut additional biscuits.
09 - Place biscuits on the prepared baking sheet, leaving about 2 inches between each. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean. Cool on the baking sheet for 5 minutes before serving.
# Expert Advice:
01 -
- The secret is keeping everything cold until it hits the oven—that's what creates those tender, flaky layers that make your knees weak
- Fresh blueberries burst during baking, creating little pockets of jammy sweetness throughout each bite
02 -
- Twisting the cutter seals the edges and prevents rising—press straight down and pull straight up
- Space biscuits at least 2 inches apart so they can rise properly without crowding
03 -
- If your blueberries are extra-large, cut them in half so they distribute evenly throughout the dough
- For extra-tall biscuits, push the scraps together without re-rolling—the second roll always makes tougher biscuits