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Fluffy Blueberry Biscuits

Servings: 10–12 biscuits Prep Time: 20 minutes Cook Time: 12–15 minutes Total Time: 35 minutes
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Ingredients Method Notes

Ingredients
  

  • Ingredients:
  • - 2 cups 250 g all-purpose flour, plus extra for dusting
  • - 1 tbsp baking powder
  • - ½ tsp baking soda
  • - 2 tbsp granulated sugar
  • - ½ tsp fine sea salt
  • - ½ cup 113 g unsalted butter, cold and cubed
  • - 1 cup 240 ml cold buttermilk
  • - 1 tsp pure vanilla extract
  • - 1½ cups fresh or frozen blueberries
  • - 2 tbsp coarse sugar optional, for sprinkling

Method
 

  1. Directions:
  2. Preheat your oven to 425 °F (220 °C) and line a baking sheet.
  3. In a large bowl, whisk flour, baking powder, baking soda, sugar & salt.
  4. Cut in cubed butter until mixture resembles coarse crumbs.
  5. Stir together buttermilk & vanilla, then fold into the dry mix until just combined.
  6. Gently fold in blueberries.
  7. Turn dough onto a floured surface, pat into a 1″ thick rectangle. Fold in half, pat again, then cut 2½″ rounds without twisting.
  8. Place rounds on the sheet, brush tops with buttermilk, sprinkle coarse sugar.
  9. Bake 12–15 min until golden; cool 5 min on sheet, then transfer to rack.

Notes

Notes & Variations:
- Toss frozen berries in 1 tbsp flour to prevent sinking.
- Add 1 tsp lemon zest to the dry mix for brightness.
- Fold in ½ cup shredded cheddar & diced jalapeño for a sweet-savory twist.
- For gluten-free: use a 1:1 GF flour blend.
- Vegan swap: plant-based milk + 1 tbsp vinegar & vegan butter.