INGREDENT
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- 6 tbsp cold unsalted butter, cubed
- ¾ cup buttermilk (cold)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1 tsp vanilla extract (optional)
- Extra butter and sugar for topping (optional)
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 butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.
- Add wet ingredients: Pour in the buttermilk and vanilla (if using). Stir until just combined.
- Fold in blueberries: Gently fold in the blueberries without overmixing.
- Shape biscuits: Turn the dough out onto a floured surface. Gently pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter or slice into squares.
- Bake: Place biscuits on the prepared baking sheet. Brush the tops with melted butter and sprinkle with a little sugar if desired.
- Bake for 15–18 minutes, or until golden brown on top.
- Cool slightly and serve warm with butter, honey, or lemon glaze.
Let me know if you’d like a lemon glaze recipe or a version without buttermilk!