INGREDIENTS
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more if needed)
- 1 cup fresh or frozen blueberries
- 1 tsp vanilla extract (optional)
- Coarse sugar for topping (optional)
INSTRUCTIONS
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut in butter: Add cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Add wet ingredients: Pour in the buttermilk and vanilla extract (if using). Gently mix until a shaggy dough forms—do not overmix.
- Fold in blueberries: Carefully fold in the blueberries to avoid squishing them.
- Shape biscuits: Turn the dough onto a floured surface and gently pat into a 1-inch thick round. Use a biscuit cutter or glass to cut out rounds.
- Arrange and bake: Place biscuits on the baking sheet. Sprinkle tops with coarse sugar if desired. Bake for 15–18 minutes, or until golden brown.
- Serve warm with butter, honey, or a drizzle of glaze!
Let me know if you want a glaze or lemon zest added!