Description
Enjoy these fluffy and buttery blueberry biscuits, perfect for breakfast or brunch. Bursting with fresh blueberries and a touch of lemon zest, these easy-to-make biscuits offer a delightful balance of sweet and tangy flavors, ideal for a cozy morning treat or afternoon snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries (or frozen, if fresh are not available)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
For Finishing:
- 1 tablespoon milk (for brushing on top)
- Additional sugar for sprinkling on top (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well blended to ensure even distribution of leavening agents.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs; this creates flaky layers in the biscuits.
- Add Blueberries: Gently fold in the fresh blueberries without thawing if frozen, being careful not to overmix to avoid breaking the berries and discoloring the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, vanilla extract, and lemon zest (if using) to create a fragrant wet mixture that adds moisture and flavor.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry mixture and stir gently until just combined; the dough will be slightly sticky, which helps keep the biscuits tender.
- Flour Your Surface: Lightly flour your work surface to prevent sticking, then turn the dough out onto it for shaping.
- Knead the Dough: Gently knead the dough with about 5-6 folds to bring it together without overworking, preserving the biscuits’ light texture.
- Roll Out the Dough: Roll the dough to about 1-inch thickness, adding more flour if it feels sticky, to create biscuits of even size and thickness.
- Cut the Biscuits: Use a biscuit cutter or a glass to cut rounds and place them on a greased or parchment-lined skillet for baking.
- Brush with Milk: Brush the tops of the biscuits with milk and sprinkle additional sugar if desired to promote golden color and a slight sweet crunch.
- Bake the Biscuits: Bake in the preheated oven for 15-20 minutes until the edges are golden brown and biscuits puff up nicely.
- Check for Doneness: Insert a toothpick into the center of a biscuit; if it comes out clean, they are fully baked and ready to remove from the oven.
- Cool Slightly: Let the biscuits cool in the skillet for about 5 minutes to set before serving.
- Serve Warm: Serve the biscuits warm, optionally topped with butter, honey, maple syrup, or whipped cream for a delicious finish.
Notes
- For best results, use cold butter and avoid overmixing the dough to ensure flaky biscuits.
- You can substitute other berries like raspberries or blackberries or add nuts for variation in texture and flavor.
