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Homemade blueberry biscuits topped with fresh blueberries on a plate.

Blueberry Biscuits

Deliciously soft and flaky Blueberry Biscuits bursting with sweetness from fresh or frozen blueberries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with whole wheat flour
  • 2 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt Optional
  • 1 tbsp Granulated sugar
Wet Ingredients
  • 1/2 cup Buttermilk You can substitute with yogurt
  • 1 tsp Vanilla extract
Fats
  • 1/2 cup Unsalted butter Keep it chilled and cubed
Fruits
  • 1 cup Blueberries Fresh or frozen are both delightful

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
Combining Wet Ingredients
  1. In a separate bowl, combine the buttermilk and vanilla extract.
  2. Add the wet ingredients to the dry ingredients and gently stir until just combined.
Baking
  1. Turn the dough out onto a floured surface and knead gently a few times.
  2. Pat it out into a rectangle about 1 inch thick.
  3. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
  4. Bake for 12-15 minutes or until golden brown.
  5. Serve warm and enjoy!

Notes

To store, let the biscuits cool completely, then place them in an airtight container in the fridge for up to three days. They also freeze beautifully—just seal them in freezer bags for up to a month.