Blueberry Biscuits (Printable Version)

Buttery biscuits filled with fresh blueberries, ideal for breakfast or dessert

# What You 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

# How to Make It:

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 your fingertips to cut in butter until the 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 mix with a spatula until just barely combined—do not overmix.
06 - Gently fold blueberries into the dough, being careful not to crush them or overwork the mixture.
07 - Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Cut out biscuits using a 2.5-inch round cutter. Regroup scraps gently and repeat cutting until all dough is used.
09 - Place biscuits on the prepared baking sheet, leaving space between each. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18–20 minutes, or until tops are golden brown and biscuits are cooked through. Cool on the baking sheet for 5 minutes before serving.

# Expert Tips:

01 -
  • The contrast between tender buttery layers and explosions of warm juicy berries feels like breakfast magic
  • They come together in under 40 minutes but taste like you spent all morning loving them
  • That coarse sugar topping creates the most delightful crunchy crown that makes every bite special
02 -
  • Overmixing is the enemy of tender biscuits work the dough as little as possible
  • Frozen blueberries are fantastic here just toss them in frozen never thaw them first
  • The butter must stay cold throughout the process if it starts melting pop the bowl in the fridge
03 -
  • Use a sharp cutter and press straight down without twisting to get the tallest rise
  • Chill your bowl and flour in summer months to keep everything cold

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