Blueberry Biscuits Recipe

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Introduction
Fluffy, buttery, and bursting with juicy blueberries, this Blueberry Biscuits Recipe is a breakfast or brunch delight that will fill your kitchen with a sweet, irresistible aroma. These golden biscuits strike the perfect balance between tender crumb and slightly crisp edges, making each bite a sensory delight. Simple to prepare yet impressive in taste, they’re perfect for weekend mornings or special gatherings. You’ll learn how to make these delightful biscuits from scratch, including tips to get them light, airy, and packed with fruity goodness.

Why You’ll Love This Recipe

These Blueberry Biscuits combine a tender, flaky texture with the burst of fresh blueberries, offering a delightful contrast in every bite. The slight golden crust adds just enough crunch to complement the soft, buttery interior. Unlike heavy pastries, these biscuits are light yet satisfying, making them a versatile treat for breakfast, brunch, or afternoon tea. You’ll appreciate how quick and straightforward this recipe is, requiring minimal ingredients while delivering maximum flavor. Whether paired with honey, jam, or a smear of cream cheese, these biscuits elevate simple mornings into memorable moments.

Ingredients

2 cups (250 g) all-purpose flour, plus extra for dusting
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (85 g) unsalted butter, cold and cubed
3/4 cup (180 ml) buttermilk, cold
1 teaspoon vanilla extract
1 cup (150 g) fresh or frozen blueberries

Pro Tips

Keep Ingredients Cold: Using cold butter and buttermilk ensures a tender, flaky texture by creating pockets of steam in the dough.
Handle Dough Gently: Overmixing can toughen biscuits. Fold in blueberries gently to prevent breaking them and staining the dough.
Preheat Oven and Use Hot Baking Sheet: A preheated oven and hot baking sheet help biscuits rise beautifully and develop a golden, slightly crisp crust.

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Keep it ready to transfer the biscuits immediately after shaping.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt until evenly combined. This ensures your biscuits rise uniformly.

Step 3: Cut in Butter
Add cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces.

Step 4: Combine Wet Ingredients
In a separate bowl, whisk together buttermilk and vanilla extract. Slowly pour the mixture into the flour and butter mixture. Stir gently until just combined. Avoid overmixing to keep the biscuits tender.

Step 5: Fold in Blueberries
Carefully fold in the blueberries, trying not to crush them. If using frozen blueberries, do not thaw, as this prevents the dough from becoming too wet.

Step 6: Shape Biscuits
Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut rounds and place them on the prepared baking sheet. Gather remaining scraps and repeat.

Step 7: Bake
Bake for 12–15 minutes or until golden brown. Rotate the pan halfway through for even baking. The tops should be lightly browned and the centers soft.

Step 8: Cool and Serve
Allow biscuits to cool slightly on a wire rack. Serve warm with butter, honey, or jam. These biscuits are best enjoyed fresh but remain tender for up to two days.

Variations

Lemon Blueberry Biscuits: Add 1 tablespoon of lemon zest to the dry ingredients for a citrusy twist.
Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend and slightly reduce baking powder.
Vegan Option: Replace butter with coconut oil and buttermilk with unsweetened almond milk plus 1 teaspoon apple cider vinegar.

Storage and Serving

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked biscuits for up to 3 months and bake directly from frozen. Reheat baked biscuits in a 350°F (175°C) oven for 5–7 minutes. Serve these Blueberry Biscuits with fresh fruit, clotted cream, or a drizzle of maple syrup for a delicious breakfast treat or brunch centerpiece.

FAQs

Q1: Can I use frozen blueberries?
Yes, but do not thaw them. Frozen blueberries reduce bleeding and help maintain biscuit structure.

Q2: Why are my biscuits dense?
Overmixing the dough or using warm butter can cause dense biscuits. Keep ingredients cold and mix gently.

Q3: Can I make these ahead of time?
Yes, shape the dough, freeze, and bake directly from frozen. Freshly baked biscuits taste best.

Q4: Can I add other fruits?
Absolutely! Raspberries, chopped strawberries, or blackberries work well.

Q5: How do I get a flaky texture?
Cold butter, minimal mixing, and a hot oven are key to flaky biscuits.

Conclusion

This Blueberry Biscuits Recipe is comfort food at its finest — fluffy, buttery, and bursting with fruity sweetness. It’s the kind of dish that transforms a simple breakfast into a memorable morning, perfect for weekends, brunches, or casual gatherings with family and friends. With just a few simple ingredients and easy steps, you can enjoy bakery-quality biscuits right at home.