Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup whole milk (or buttermilk)
- 1 cup fresh or frozen blueberries
- 1 tsp vanilla extract (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- Pour in the milk and vanilla (if using) and stir just until the dough comes together — do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness.
- Use a biscuit cutter or glass to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the tops are lightly golden brown.
- Serve warm, optionally with a drizzle of honey or a pat of butter.
If you’d like, I can help you add a glaze or crumb topping too — just say so!