Introduction
There’s nothing quite like the aroma of freshly baked goods filling your kitchen, and these blueberry biscuits are no exception. Tender, flaky, and bursting with plump blueberries, they make for a delightful breakfast treat or a charming addition to your brunch spread. Imagine biting into a warm biscuit, the sweet and tart blueberry flavor mixing perfectly with the buttery, flaky texture. Let’s roll up our sleeves and bake some joy!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 12 biscuits
Directions and Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. The parchment will help the biscuits achieve that beautiful golden brown bottom.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined. This will ensure that every bite is evenly flavored.
- Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter for that flaky texture we all love!
- Gently fold in the fresh blueberries to the flour mixture, being careful not to crush them. Their burst of flavor is what makes these biscuits special.
- In a separate bowl, combine the buttermilk and vanilla extract, whisking briefly until smooth. The vanilla adds a lovely aromatic note.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. It’s important not to overmix; a few lumps are perfectly fine.
- Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick. This dough is quite forgiving, so don’t worry if it’s a little rustic.
- Cut out biscuits using a biscuit cutter or a glass, and place them on the prepared baking sheet, leaving a little space between each one for that perfect rise.
- Bake in the preheated oven for 15-18 minutes, or until they are golden brown and look irresistible.
- Allow the biscuits to cool slightly before serving. They are best enjoyed warm, straight from the oven!
Notes or Tips
- For an extra touch of sweetness, consider brushing the tops of the biscuits with melted butter and sprinkling a little sugar immediately after baking.
- If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
- Feel free to experiment with other berries, like raspberries or blackberries, for a delightful twist!
Cooking Techniques
Mastering the art of biscuit-making is all about the technique. Make sure your butter is cold to create those flaky layers. Avoid overmixing to keep your biscuits tender. And when you fold in the blueberries, do so gently to maintain their shape and prevent color bleeding.
FAQ
- Can I freeze these biscuits? Absolutely! After baking, let them cool completely, then freeze in an airtight container. They can be reheated in the oven for a quick breakfast treat.
- How can I tell when the biscuits are done? Look for a lovely golden color on top, and if you tap the bottom, it should sound hollow.
Conclusion
These blueberry biscuits are not just a recipe; they’re an invitation to enjoy the simple pleasures of baking and sharing food with loved ones. With their flaky texture and sweet, juicy blueberries, they’re sure to become a favorite in your kitchen. So go ahead, whip up a batch, and savor those warm, buttery delights!