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Sweet Blueberry Biscuits

These Sweet Blueberry Biscuits are a perfect blend of buttery, flaky layers with bursts of juicy blueberries in every bite. A delightful treat for breakfast, brunch, or an afternoon snack, these biscuits are light, tender, and just the right amount of sweet. Top them with a dollop of whipped cream or enjoy them on their own—either way, they’ll melt in your mouth.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ¾ cup buttermilk
  • 1 cup fresh blueberries
  • 1 tablespoon milk (for brushing)

Instructions

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

2️⃣ Prepare the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3️⃣ Cut in the butter:
Add the cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

4️⃣ Add the buttermilk:
Pour in the buttermilk and stir until the dough just comes together. Be careful not to overmix.

5️⃣ Fold in the blueberries:
Gently fold in the blueberries, being careful not to crush them.

6️⃣ Shape and cut the biscuits:
Turn the dough out onto a floured surface and knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle and cut it into 8 squares or rounds using a biscuit cutter.

7️⃣ Brush with milk:
Place the biscuits on the prepared baking sheet. Brush the tops lightly with the tablespoon of milk for a golden finish.

8️⃣ Bake:
Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.

9️⃣ Serve:
Allow the biscuits to cool slightly before serving. Enjoy warm with butter, jam, or whipped cream.

Notes

  • If fresh blueberries are unavailable, you can use frozen blueberries. Just toss them in a bit of flour to prevent them from sinking to the bottom of the dough.
  • You can substitute the buttermilk with regular milk if needed, but the buttermilk adds a richer flavor.

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