Delicious and fluffy blueberry buttermilk biscuits that are perfect for breakfast or a snack.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 biscuits 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
3/4 cup fresh blueberries
3/4 cup buttermilk
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the fresh blueberries, being careful not to crush them.
Pour in the buttermilk and stir until just combined. Do not overmix; the dough should be slightly sticky.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1-inch thick.
Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-pat, and cut out additional biscuits.
Bake for 12-15 minutes or until the tops are golden brown.
Remove from the oven and let cool slightly before serving.
Notes
For a sweeter biscuit, add a tablespoon of lemon zest to the dough.
Try substituting half of the blueberries with chopped strawberries or raspberries for a mixed berry version.