Fluffy Blueberry Biscuits (Print Version)
Fluffy, buttery biscuits with sweet blueberries in every bite, ready in 25 minutes and perfect warm from the oven.
# Ingredients:
→ Biscuit Base
01 -
2 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
05 -
6 tablespoons cold unsalted butter, cubed
06 -
3/4 cup cold buttermilk
07 -
1 cup fresh blueberries (or 3/4 cup dried blueberries)
08 -
2 tablespoons melted butter for brushing
→ Optional Glaze
09 -
1 cup powdered sugar
10 -
2-3 tablespoons milk or heavy cream
11 -
1 teaspoon vanilla extract (or 1 tablespoon lemon juice for lemon glaze)
12 -
Pinch of salt
# Steps:
01 -
Ensure butter is very cold and cut into small cubes. Measure all dry ingredients and keep buttermilk refrigerated until ready to use.
02 -
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
03 -
Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
04 -
Pour in the cold buttermilk and stir just until the dough comes together. Be careful not to overmix.
05 -
Gently fold in the blueberries, being careful not to crush them or overmix the dough.
06 -
Turn the dough onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough in thirds like a letter, then rotate 90 degrees and repeat once more for flaky layers.
07 -
Pat the dough to about 1-inch thickness and use a 3-inch biscuit cutter to cut rounds. Press straight down without twisting for the best rise. Re-roll scraps once to cut additional biscuits.
08 -
Place cut biscuits on a parchment-lined baking sheet and refrigerate for 10 minutes to help maintain their shape and create fluffier results.
09 -
Brush tops with melted butter and bake at 425°F (220°C) for 12-15 minutes until golden brown and fully risen.
10 -
While biscuits cool slightly, whisk together powdered sugar, milk or cream, vanilla extract (or lemon juice), and a pinch of salt until smooth.
11 -
Drizzle glaze over slightly warm biscuits if desired, or serve plain with additional butter. Best enjoyed fresh from the oven.
# Notes:
01 -
Keep all ingredients cold for the fluffiest biscuits - consider freezing the butter for 10 minutes before cutting it into cubes.
02 -
For extra tenderness, handle the dough as little as possible once the liquid is added.
03 -
The folding technique creates beautiful flaky layers similar to those in croissants.