Description
A straightforward recipe for soft, flaky biscuits studded with fresh blueberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1 cup fresh blueberries
- 1 egg (for egg wash, optional)
- 1 tablespoon milk or water (for egg wash, optional)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the blueberries.
- Pour in the milk all at once. Mix just until the dough comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4 inch thickness.
- Cut out biscuits using a biscuit cutter. Place them on the prepared baking sheet, close together for softer sides or farther apart for crispier sides.
- If using an egg wash, whisk the egg with 1 tablespoon of milk or water. Brush the tops of the biscuits lightly.
- Bake for 12 to 15 minutes, or until the tops are golden brown.
- Serve warm.
Notes
- For the best texture, keep your butter very cold.
- If you do not have fresh blueberries, you can use frozen ones, but do not thaw them first.
- You can brush the tops with melted butter after baking for extra richness.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 8
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 35
Keywords: blueberry biscuits, breakfast, quick bread, baking, scones