These buttery, tender biscuits are studded with juicy blueberries and layered for maximum flakiness. Perfect for breakfast, brunch, or a cozy snack with tea, they’re easy to make and impossible to resist.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 1 tbsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Cold unsalted butter, cubed | ½ cup (1 stick) |
| Cold buttermilk | ¾ cup (plus extra for brushing) |
| Fresh or frozen blueberries | 1 cup |
| Sugar (optional) | 2 tbsp |
Instructions
-
Preheat the Oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. -
Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar if using. -
Incorporate Butter
Add cold butter cubes and cut them into the flour with a pastry cutter or your fingers until the mixture looks like coarse crumbs with a few pea-sized pieces. -
Add Blueberries and Buttermilk
Gently fold in the blueberries. Pour in cold buttermilk and stir just until the dough comes together. Slightly shaggy dough is perfect—do not overmix. -
Layer the Dough for Flakiness
Turn dough onto a floured surface. Pat into a rough rectangle, fold in half, then pat again. Repeat 2–3 times to create flaky layers. -
Cut the Biscuits
Flatten dough to about ¾–1 inch thick. Use a round cutter or glass to cut biscuits. Re-roll scraps gently to cut more. -
Bake to Perfection
Place biscuits on the sheet—close together for soft sides or spaced apart for crispier edges. Brush tops with buttermilk. Bake 15–18 minutes until golden and puffed.
Serve warm and enjoy a sweet, flaky blueberry treat any time of day!
