Blueberry Biscuits Recipe
Introduction
Blueberry biscuits are a delightful treat that combines the flakiness of classic biscuits with the sweet burst of fresh blueberries. Perfect for breakfast or a cozy snack, these biscuits are simple to make and sure to impress.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1 cup fresh blueberries
- 3/4 cup milk
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine the flour and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Step 2: Gradually add the milk, stirring until the dough just comes together. Be careful not to overmix.
- Step 3: Gently fold the fresh blueberries into the dough, taking care not to crush them.
- Step 4: Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter.
- Step 5: Place the biscuits on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the tops are golden brown.
- Step 6: Remove from oven and let cool slightly before serving warm.
Tips & Variations
- Use frozen blueberries if fresh aren’t available; just do not thaw them before folding into the dough to prevent bleeding color.
- For extra sweetness, sprinkle a little sugar on top of the biscuits before baking.
- Try adding a teaspoon of lemon zest to the dough for a fresh citrus twist.
Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 3 months. Reheat in a warm oven or microwave before serving to restore their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just fold them into the dough while still frozen to prevent the color from bleeding and the dough from becoming too wet.
Can I substitute milk with another liquid?
Milk provides moisture and richness, but you can substitute with buttermilk or a non-dairy milk like almond or oat milk for a different flavor and texture.
PrintBlueberry Biscuits Recipe
These blueberry biscuits are a delightful treat combining tender, flaky biscuit dough with bursts of fresh blueberries. Perfect for breakfast or a sweet snack, they offer a comforting homemade flavor with a lightly golden crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk (whole or 2%)
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar (optional, for slight sweetness)
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. This ensures your leavening agent is evenly distributed for fluffy biscuits.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces. This creates the biscuit’s flaky texture.
- Add Milk and Form Dough: Pour in the milk gradually, stirring gently with a spoon until a soft dough forms. Avoid overmixing to keep the biscuits tender and flaky.
- Fold in Blueberries: Gently fold the fresh blueberries into the dough, taking care not to crush them, which would make the dough turn purple and soggy.
- Shape Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Using a biscuit cutter or a round glass, cut out biscuits and place them on a baking sheet lined with parchment paper.
- Bake Biscuits: Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes, or until they are golden brown on top. Rotate the pan halfway through baking for even color.
- Cool and Serve: Remove the biscuits from the oven and let cool for a few minutes. Serve warm with butter or honey if desired.
Notes
- Use cold butter and handle the dough lightly to ensure flaky biscuits.
- Fresh blueberries work best; avoid frozen since they release extra moisture.
- For added sweetness, sprinkle a little sugar on top before baking.
- You can substitute milk with buttermilk for a tangier flavor and extra rise.
- Leftover biscuits reheat well in a toaster oven or microwave.
Keywords: blueberry biscuits, homemade biscuits, blueberry breakfast, flaky biscuits, baking recipe
