Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3/4 cup buttermilk (plus extra for brushing)
- 1 tsp vanilla extract (optional)
- 1 cup fresh or frozen blueberries
- Optional: Coarse sugar for topping
Instructions
- 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. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Add liquids: Stir in buttermilk and vanilla extract (if using) until just combined. Do not overmix.
- Fold in blueberries gently to avoid breaking them.
- Shape biscuits: Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a round cutter or form rustic rounds by hand.
- Arrange on baking sheet with a little space between them. Brush the tops with buttermilk and sprinkle with coarse sugar if desired.
- Bake for 15–18 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Cool slightly before serving. Delicious warm with butter or a drizzle of honey!
Let me know if you’d like a glaze or lemon zest twist added!