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
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 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.
- Gently stir in the buttermilk until the dough just comes together — do not overmix.
- Carefully fold in the blueberries. Handle the dough gently to avoid smashing the berries.
- Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick.
- Use a biscuit cutter or a floured glass to cut out biscuits. Gently re-shape scraps to cut more biscuits.
- 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.
- Bake for 15–18 minutes or until the biscuits are golden brown and cooked through.
- 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!