Homemade Blueberry Biscuits
Soft, buttery, and loaded with fresh blueberries, these Homemade Blueberry Biscuits come together in 30 minutes with no mixer needed. Perfect for a sweet blueberry breakfast or a weekend brunch spread.
Equipment
- Baking sheet
- Parchment paper
- Biscuit cutter
- Large Mixing Bowl
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 1/3 cup unsalted butter cold, cubed
- 3/4 cup whole milk cold
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
- 1 tbsp milk or cream for brushing
- 1 tbsp coarse sugar optional, for topping
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
- Pour in the cold milk and vanilla extract, then stir gently with a fork just until the dough starts to come together.
- Fold in the blueberries carefully with a spatula. If using frozen, add them straight from the freezer.
- Pat the dough onto a lightly floured surface to about 1 inch thick and cut into rounds or squares.
- Place on the baking sheet, brush tops with milk, and sprinkle with coarse sugar if using.
- Bake for 14 to 16 minutes until golden on top. Cool for 5 minutes before serving.
Notes
- Keep butter cold until the last second for the fluffiest biscuits.
- Do not overmix - a shaggy dough gives the best texture.
- Frozen blueberries work great and do not need to be thawed.
- Add lemon zest or white chocolate chips for a fun variation.