Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 tbsp granulated sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup buttermilk (plus more for brushing tops)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: coarse sugar for sprinkling
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 cold cubed butter. Use a pastry cutter or your fingers to cut butter into the flour mixture until it resembles coarse crumbs.
- Add wet ingredients: Pour in buttermilk and vanilla extract. Stir just until combined. Do not overmix.
- Fold in blueberries: Gently fold in blueberries, being careful not to crush them.
- Shape biscuits: Turn dough onto a floured surface. Pat into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out rounds. Re-roll scraps as needed.
- Bake: Place biscuits on the prepared baking sheet. Brush tops with buttermilk and sprinkle with coarse sugar if desired.
- Bake for 15–18 minutes, or until golden brown and fluffy.
- Cool slightly and enjoy warm with butter, honey, or lemon glaze!
Let me know if you want a quick glaze recipe to drizzle on top!