Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 cup fresh blueberries (or frozen, but do not thaw)
- 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon milk or cream, for brushing on top (optional)
- Additional sugar, for sprinkling on top (optional)
Instructions:
- Preheat Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the Butter:
- Add the cold, cut-up butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Add Blueberries:
- Gently fold in the blueberries, taking care not to crush them.
- Mix Wet Ingredients:
- In a separate bowl, combine the buttermilk and vanilla extract (if using).
- Combine Ingredients:
- Pour the buttermilk mixture into the dry ingredients. Stir until just combined. The dough will be somewhat sticky.
- Shape the Biscuits:
- Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits. Press the cutter straight down without twisting to ensure the biscuits rise evenly.
- Arrange and Bake:
- Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
- Brush the tops with milk or cream and sprinkle with a little additional sugar if desired.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Cool and Serve:
- Allow the biscuits to cool slightly on a wire rack before serving.
Tips:
- Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them in a little flour before adding to the dough to prevent bleeding.
- For Extra Flakiness: Handle the dough as little as possible to keep the biscuits tender and flaky.
- Make-Ahead: You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking.
Enjoy your blueberry biscuits warm from the oven! They’re perfect with a pat of butter or a dollop of jam.