Blueberry Buttermilk Biscuits

These tender, flaky biscuits are studded with juicy blueberries and have a hint of tangy buttermilk. Perfect for breakfast or an afternoon treat!

Yield
Makes 8–10 biscuits

Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3/4 cup fresh or frozen blueberries (do not thaw if frozen)
• 3/4 cup cold buttermilk, plus more for brushing
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar (optional, for topping)

Instructions

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Step 3: Cut in the Butter
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4: Add Blueberries
Gently fold the blueberries into the dry mixture, being careful not to crush them.

Step 5: Mix the Wet Ingredients
In a small bowl, combine the buttermilk and vanilla extract. Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.

Step 6: Shape the Biscuits
Turn the dough out onto a floured surface. Lightly knead 2–3 times to bring the dough together. Pat the dough into a 1-inch-thick circle. Use a 2.5-inch biscuit cutter to cut out biscuits, gathering scraps and reshaping as needed.

Step 7: Bake the Biscuits
Place the biscuits on the prepared baking sheet, about 1 inch apart. Brush the tops with buttermilk and sprinkle with coarse sugar if desired. Bake for 15–18 minutes, or until golden brown.

Step 8: Cool and Serve
Allow the biscuits to cool slightly on a wire rack before serving warm.

Nutritional Information (Per Biscuit, Based on 10 Biscuits)
Calories: 205 | Fat: 9g | Saturated Fat: 5g | Carbohydrates: 28g | Fiber: 1g | Sugars: 6g | Protein: 3g

Kitchen Tips

1. Cold Butter: Ensure your butter is very cold to create flaky layers.
2. Flour Dusting: Lightly flour the cutter to prevent sticking when cutting the biscuits.
3. Frozen Blueberries: If using frozen blueberries, toss them in a tablespoon of flour to prevent them from bleeding into the dough.
4. Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
5. Serving Suggestion: Pair with butter, honey, or a dollop of whipped cream for a decadent treat.

Enjoy these delightful Blueberry Buttermilk Biscuits for a burst of freshness in every bite!