Ingredients
Scale
- 2 cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (feel free to reduce to 2 tablespoons if you prefer less sweetness)
- 6 tablespoons cold unsalted butter, cut into small cubes (use frozen butter for extra flakiness)
- 1 cup fresh blueberries (frozen berries work too—just don’t thaw them to avoid sogginess)
- 3/4 cup buttermilk (or 3/4 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract (optional, but adds a lovely depth)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. I find this high temperature essential for those golden, crispy edges that make biscuits irresistible.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. It’s okay to have uneven pieces—that’s what creates the flaky layers I love.
- Gently fold in the blueberries, being careful not to crush them. This step always makes me smile because those tiny blue pops remind me of summer mornings picking berries with my children.
- In a separate bowl, mix the buttermilk and vanilla extract. Pour this wet mixture into the dry ingredients and stir just until everything comes together. Resist the urge to overmix; a few streaks of flour are perfectly fine.
- Turn the dough out onto a lightly floured surface and gently knead it a couple of times until it forms a cohesive ball. Pat the dough into a rectangle about 1-inch thick.
- Using a biscuit cutter or a round glass, cut out biscuits and place them on the prepared baking sheet. Gather the scraps, gently reshape, and cut out more biscuits until all dough is used.
- Brush the tops with a little extra buttermilk or milk for a golden finish.
- Bake for 12-15 minutes, or until the tops are golden and a toothpick inserted comes out clean. The smell of baking biscuits practically fills the whole house with coziness.
- Let the biscuits cool for a few minutes before serving warm. Trust me, they’re best enjoyed fresh out of the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International