Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, don’t thaw)
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Cut in Butter
Add cold butter cubes to the dry mixture. Use a pastry cutter or your fingers to work the butter into pea-sized crumbs. - Add Wet Ingredients
Pour in buttermilk and vanilla extract. Gently stir until dough begins to come together. - Fold in Blueberries
Carefully fold blueberries into the dough, trying not to crush them. - Shape the Dough
Turn dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold it over itself once or twice for extra flakiness, then gently pat back into shape. - Cut Biscuits
Use a biscuit cutter or round glass to cut out biscuits. Place them on the prepared baking sheet. - Bake
Brush tops with buttermilk and sprinkle with coarse sugar (if using). Bake for 15–18 minutes, or until golden brown. - Cool & Serve
Let cool slightly before serving. Enjoy warm with butter, honey, or lemon glaze.
If you’d like, I can also give you a lemon glaze drizzle to make them bakery-style. That would make these biscuits even more special.