Blueberry Biscuits (Printable)

Buttery biscuits studded with fresh blueberries, golden and tender.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tbsp baking powder
04 - 1/2 tsp salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 tsp vanilla extract

→ Add-ins

09 - 1 cup fresh blueberries (or frozen, not thawed)

→ Optional Topping

10 - 2 tbsp coarse sugar, for sprinkling

# How To Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter. Cut in butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract.
05 - Pour wet ingredients into the dry mixture and gently mix until nearly combined.
06 - Add blueberries and fold in gently—do not overmix.
07 - Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
08 - Cut out biscuits with a 2.5-inch round cutter; regroup scraps and repeat cutting as needed.
09 - Place biscuits on prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake 18–20 minutes, or until golden brown. Cool slightly before serving.

# Expert Hints:

01 -
  • The tender, buttery layers melt in your mouth while the blueberries create little pockets of sweetness throughout
  • They come together in under 40 minutes but taste like they came from a fancy bakery
  • The dough is incredibly forgiving, making this perfect for nervous bakers or kids helping in the kitchen
02 -
  • Cold butter is non-negotiable here—if it softens, you lose the flaky layers that make these biscuits special
  • Overmixing develops gluten and makes biscuits tough, so stop as soon as the dough comes together
  • Frozen blueberries work beautifully, but never thaw them first or they'll bleed purple streaks through your dough
03 -
  • Grate frozen butter instead of cubing it for even faster incorporation and less chance of warming
  • Use a sharp cutter and press straight down without twisting to get the best rise
  • Space biscuits at least 2 inches apart on the baking sheet for proper air circulation

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