Blueberry Buttermilk Biscuits 🫐
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2-4 tbsp granulated sugar (depending on desired sweetness)
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup cold buttermilk
1 cup fresh blueberries (or frozen, kept frozen until use)
Instructions:
Preheat and Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
Add Liquid & Berries: Gently stir in the buttermilk and lemon zest (if using) with a spatula until just combined. Fold in the blueberries gently to avoid breaking them.
Shape: Turn the dough out onto a floured surface. Gently pat the dough into a 1 inch rectangle. Fold the dough in half and pat it down again (repeat 3-4 times for flaky layers).
Cut and Bake: Cut out biscuits using a round cutter (do not twist the cutter) or cut into squares with a knife. Place on the baking sheet so they are touching (for higher rise).
Bake: Bake for 12-15 minutes or until golden brown.
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If you're a fan of classic biscuits but want a fruity twist, blueberry buttermilk biscuits offer a delightful combination of tart berries and rich, buttery layers. Using cold unsalted butter and buttermilk is essential for achieving that tender crumb and flaky texture, so remember to keep these ingredients chilled until use. When folding the dough multiple times, you create layers similar to a croissant, which helps the biscuits rise beautifully and gives you that irresistible flakiness. In my personal experience, gently folding in the blueberries prevents them from bursting and turning the dough blue. I prefer fresh blueberries for their burst of juicy flavor, but frozen blueberries also work well if kept cold until mixing. For added brightness, a touch of lemon zest complements the berries perfectly, balancing the sweetness and enhancing flavor complexity. One tip that improved my baking results was placing the cut biscuits close together on the baking sheet; this helps them rise upwards instead of spreading out, producing soft sides perfect for layering with butter or lemon curd. Speaking of lemon curd, this pairs wonderfully with blueberry biscuits, bringing an extra zing that's hard to resist. Whether served warm for breakfast, brunch, or alongside tea, these homemade biscuits are a versatile treat that impresses family and guests alike. Don’t forget to experiment with sugar levels depending on your taste preference or try adding a pinch of cinnamon for a cozy twist. Happy baking!
