Blueberry Biscuits (Printer-friendly)

Tender, buttery biscuits bursting with fresh blueberries. Golden, flaky, and perfect for breakfast or afternoon treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 tsp vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, not thawed)

→ Optional Topping

10 - 2 tbsp coarse sugar, for sprinkling

# Directions:

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. Cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
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 until nearly combined—do not overmix.
06 - Gently fold in blueberries just until distributed throughout the dough.
07 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle.
08 - Cut out biscuits using a 2.5-inch round cutter. Regroup scraps and repeat cutting until all dough is used.
09 - Place biscuits on the prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18–20 minutes, or until tops are golden brown. Cool slightly on the baking sheet before serving.

# Expert Advice:

01 -
  • The blueberries burst in your mouth creating little pockets of jammy sweetness throughout every bite
  • These come together in under 40 minutes but taste like they took all day to perfect
02 -
  • Cold butter is non-negotiable—freeze it for 10 minutes if your kitchen runs warm
  • Overmixing creates tough, hockey-puck biscuits, so stop when the dough just comes together
03 -
  • Chill your bowl and utensils in the freezer for 10 minutes before starting if you struggle with keeping butter cold
  • Use a sharp biscuit cutter and dip it in flour between each cut for clean edges

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