Here’s a simple and fluffy blueberry biscuits recipe—perfect for breakfast, brunch, or a sweet snack! 🫐
🫐 Blueberry Biscuits
Ingredients (makes 8–10 biscuits)
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup (50 g) sugar
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) milk or buttermilk
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in butter
- Add cold butter cubes and use a pastry cutter, fork, or fingers to mix until the mixture looks like coarse crumbs.
- Add milk & blueberries
- Gently stir in milk until dough comes together.
- Fold in blueberries carefully to avoid crushing them.
- Shape biscuits
- Turn dough onto a floured surface.
- Pat or roll to 1-inch thickness.
- Cut into rounds using a biscuit cutter or glass.
- Place on baking sheet, leaving a little space between them.
- Bake
- Bake 12–15 minutes until golden brown.
- Cool slightly before serving.
- Optional glaze
- Mix powdered sugar, milk, and vanilla.
- Drizzle over warm biscuits.
Tips
- Keep butter cold for flaky biscuits.
- Don’t overmix the dough; it keeps biscuits light.
- If using frozen blueberries, fold them in gently and don’t thaw—they’ll release less juice.
If you want, I can give a faster “drop biscuit” version where you just spoon the dough onto the pan—no rolling or cutting needed. It’s super easy!
Do you want me to do that?
