Ingredients
Scale
The key to this dish lies in selecting the right ingredients—freshness and quality truly shine through in these biscuits. I always reach for organic blueberries when I can, as their natural sweetness and juiciness make all the difference. When it comes to flour, using all-purpose gives the biscuits a tender texture, but I’ve also experimented with half whole wheat for a nuttier flavor that my family enjoyed. Butter should be cold and unsalted to create those flaky layers, and a touch of buttermilk adds a gentle tang that complements the blueberries perfectly.
- 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat for a nuttier taste)
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup buttermilk (substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 cup fresh blueberries (frozen can be used but do not thaw to avoid sogginess)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. This creates those flaky layers I adore.
- In a separate small bowl, mix the buttermilk and vanilla extract (if using).
- Pour the wet ingredients into the flour mixture and gently stir until just combined. Overmixing will toughen the biscuits.
- Carefully fold in the blueberries, trying not to break them up to keep the dough from turning purple.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold it over a couple of times before gently pressing it down again—this layering technique gives more rise and flakiness.
- Using a round biscuit cutter (about 2.5 inches), cut out biscuits and place them on the prepared baking sheet, close but not touching.
- Brush the tops with a little buttermilk or cream for a golden finish.
- Bake for 12-15 minutes, or until the tops are golden and a toothpick comes out clean.
- Remove from oven and let cool slightly on a wire rack before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
