Fluffy Blueberry Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ¾ cup cold buttermilk (plus extra for brushing)
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • Optional: coarse sugar for sprinkling

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. Add the cold cubed butter. Cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
  4. Gently stir in the buttermilk until the dough just comes together — do not overmix.
  5. Carefully fold in the blueberries. Handle the dough gently to avoid smashing the berries.
  6. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.
  7. Use a biscuit cutter or a floured glass to cut out biscuits. Gently re-shape scraps to cut more biscuits.
  8. Place the biscuits on the prepared baking sheet so they just touch. Brush the tops with a bit of buttermilk and sprinkle with coarse sugar if desired.
  9. Bake for 15–18 minutes or until the biscuits are golden brown and cooked through.
  10. Let cool slightly, then enjoy warm with butter, honey, or jam!

If you’d like, I can help you make a version with lemon zest or a glaze too — just say so!

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