Blueberry Biscuit Recipe
Blueberry Biscuit Recipe
Table of Contents
Blueberry Biscuit Recipe
This easy and delicious blueberry biscuit recipe is a perfect combination of sweet and savory. Soft, flaky, and bursting with fresh blueberries, these biscuits are ideal for breakfast, brunch, or a cozy afternoon snack. Whether you enjoy them with a dollop of butter or a drizzle of honey, these blueberry biscuits will quickly become a family favorite.
Description
These blueberry biscuit recipe are a simple yet irresistible treat that brings together the comforting flavors of a classic biscuit with the sweetness of fresh blueberries. With the perfect balance of buttery, flaky texture and the burst of juicy blueberries in each bite, this recipe is sure to impress.
Whether you’re a baking novice or a seasoned pro, this blueberry biscuit recipe is quick to prepare and easy to make. The biscuits can be served on their own or paired with other breakfast favorites like scrambled eggs, bacon, or jam. You can even make them ahead of time and freeze them for a convenient, on the go snack.
The beauty of this blueberry biscuit recipe lies in its versatility. You can easily adjust the level of sweetness by adding more or less sugar, and feel free to experiment with different types of berries raspberries or blackberries would work beautifully in place of blueberries. The biscuit dough can also be made in advance, so you can pop them in the oven just before you’re ready to serve.
In addition to being delicious, these blueberry biscuits are also a healthier option compared to many store bought alternatives. Made with wholesome ingredients like whole wheat flour (optional) and minimal sugar, they are a much more nutritious choice while still delivering a satisfying sweetness.
This blueberry biscuit recipe yields a batch of 10-12 biscuits, which should be enough to feed a small crowd, or provide you with plenty of leftovers to enjoy throughout the week. The biscuits are best when fresh but can be stored in an airtight container for up to three days, or frozen for longer storage.
Let’s dive into how you can make these light and fluffy blueberry biscuits from scratch in no time.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (or regular milk)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if preferred)
- 1 tablespoon heavy cream (optional, for brushing on top)
Instructions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter. - Prepare the Dry Ingredients:
In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Stir to evenly mix all of the dry ingredients. - Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea sized. - Add the Wet Ingredients:
Pour in the buttermilk and vanilla extract, stirring gently with a spatula until just combined. Be careful not to overmix the dough; it should still be a bit shaggy. - Fold in the Blueberries:
Gently fold in the fresh blueberries. If you’re using frozen blueberries, you may want to toss them in a small amount of flour before adding them to prevent them from bleeding into the dough. - Form the Biscuits:
Turn the dough out onto a floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits, re-rolling the dough as needed. - Brush with Cream (Optional):
If you prefer a golden, shiny top, brush the tops of the biscuits with a bit of heavy cream before baking. - Bake the Biscuits:
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 15-20 minutes, or until the tops are golden brown and the biscuits have risen. - Serve:
Remove the biscuits from the oven and let them cool slightly before serving. Enjoy warm with butter, jam, or honey.
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Blueberry Biscuit Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold unsalted butter cubed
- 3/4 cup buttermilk or regular milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen, if preferred
- 1 tablespoon heavy cream optional, for brushing on top
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter.
- Prepare the Dry Ingredients:
- In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar. Stir to evenly mix all of the dry ingredients.
- Cut in the Butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour mixture until it resembles coarse crumbs. The butter should be pea-sized.
- Add the Wet Ingredients:
- Pour in the buttermilk and vanilla extract, stirring gently with a spatula until just combined. Be careful not to overmix the dough; it should still be a bit shaggy.
- Fold in the Blueberries:
- Gently fold in the fresh blueberries. If you’re using frozen blueberries, you may want to toss them in a small amount of flour before adding them to prevent them from bleeding into the dough.
- Form the Biscuits:
- Turn the dough out onto a floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits, re-rolling the dough as needed.
- Brush with Cream (Optional):
- If you prefer a golden, shiny top, brush the tops of the biscuits with a bit of heavy cream before baking.
- Bake the Biscuits:
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 15-20 minutes, or until the tops are golden brown and the biscuits have risen.
- Serve:
- Remove the biscuits from the oven and let them cool slightly before serving. Enjoy warm with butter, jam, or honey.
Notes
- If you prefer a slightly sweeter biscuit, increase the sugar to 1/3 cup.
- For a dairy free version, substitute the buttermilk with a non dairy milk such as almond milk, and use plant-based butter.
- These biscuits are best served fresh but can be stored in an airtight container for up to three days. To reheat, simply warm them in a 350°F (175°C) oven for 5-7 minutes.
