Sweet Blueberry Buttermilk Biscuits
These Sweet Blueberry Buttermilk Biscuits are light, flaky, and bursting with juicy blueberries. Perfect for breakfast or as a treat alongside your afternoon tea, these biscuits are easy to prepare and incredibly delicious.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 parchment paper
- 1 pastry cutter or fork
- 1 set measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar For a sweeter biscuit, sprinkle extra sugar on top before baking.
- 1/2 cup unsalted butter Cold, cut into small cubes.
- 3/4 cup buttermilk
- 1 cup fresh blueberries Can use frozen, thawed blueberries.
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- In another bowl, combine buttermilk and vanilla extract. Gradually pour the buttermilk mixture into the flour mixture, stirring gently until just combined.
- Fold in the blueberries, being careful not to overmix the dough.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough over itself a couple of times to create layers.
- Cut out biscuits using a biscuit cutter or a glass. Place them on the prepared baking sheet, leaving some space between each biscuit.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from the oven and allow to cool slightly before serving.
Notes
For a sweeter biscuit, you can sprinkle a little extra sugar on top of the biscuits before baking.
These biscuits are best enjoyed fresh but can be stored in an airtight container for a couple of days.
If using frozen blueberries, ensure they are thawed and drained before folding them into the dough to avoid excess moisture.