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Blueberry Biscuits Recipe

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★★★★★

4.9 from 133 reviews

These Blueberry Biscuits are a delightful blend of fluffy, buttery biscuit layers filled with juicy fresh or plump dried blueberries. Perfectly golden and topped with a light glaze, they make a wonderful breakfast treat or snack. The recipe emphasizes cold butter and buttermilk for maximum fluffiness and can be customized with a sweet vanilla or tangy lemon glaze.

Ingredients

Scale

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 cup fresh blueberries (or ¾ cup dried blueberries)
  • 2 tablespoons melted butter for brushing

For the Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (or 1 tablespoon lemon juice for lemon glaze)
  • Pinch of salt

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper. Cube the cold butter and place it back in the freezer for 5 minutes while preparing other ingredients to keep it extra cold for flaky biscuits.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates the flavor base and ensures even rising.
  3. Incorporate Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Avoid overworking to maintain flaky layers.
  4. Prepare Blueberries: For fresh blueberries, gently fold them in coated with a bit of the flour mixture to prevent sinking. For dried blueberries, soak in warm water for 5 minutes, then pat dry thoroughly before folding them into the mixture to keep them plump and tender.
  5. Add Buttermilk and Form Dough: Make a well in the center and pour in the cold buttermilk. Using a fork, stir gently just until the dough comes together into a shaggy mass. Overmixing can result in tough biscuits, so handle gently.
  6. Shape Biscuits: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Avoid rolling to preserve flaky layers. Cut biscuits straight down with a sharp cutter or glass without twisting to ensure proper rising.
  7. Arrange and Brush: Place biscuits on the prepared baking sheet with sides just touching to support each other’s rise. Brush the tops generously with melted butter to promote golden, flavorful crusts.
  8. Bake: Bake the biscuits in the preheated oven for 18-20 minutes until the tops are golden brown and the biscuits sound hollow when tapped, indicating they are cooked through.
  9. Optional Glaze: While the biscuits cool slightly, whisk together powdered sugar, milk (or cream), vanilla extract or lemon juice, and a pinch of salt until smooth. Drizzle or spread over warm biscuits for added sweetness and flavor.

Notes

  • Keep butter and buttermilk as cold as possible to achieve flaky, tender biscuits.
  • Do not overmix the dough to avoid tough biscuits.
  • Cut biscuits straight down without twisting the cutter to help them rise properly.
  • Soaking dried blueberries helps rehydrate them and prevent chewiness.
  • Chilling the dough for 10 minutes before cutting is optional but recommended for fluffier biscuits.
  • For a lemon glaze, substitute vanilla extract in the glaze with fresh lemon juice.
  • Serve biscuits warm for best texture and flavor.

Keywords: Blueberry biscuits, breakfast biscuits, homemade biscuits, blueberry breakfast, flaky biscuits, easy biscuit recipe

Find it online: https://recipeswithmia.com/blueberry-biscuits-recipe/