Fresh blueberries are one of the best summertime delights there is. These jewels are nutrient dense and brimming with taste. In addition, they go wonderfully with a buttery, flaky biscuit.
Delicious sweet blueberry biscuits are perfect for summer evenings or any time of the year. They’re simple to whip up, taste great, and are ideal for passing around the table. In this article, we’ll demonstrate how to whip up a batch of delicious blueberry biscuits and provide some pointers for ensuring that they turn out just right every time.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon heavy cream
- 1 tablespoon coarse sugar
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse sand.
- In a separate mixing bowl, whisk together the egg, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries.
- Turn the dough out onto a floured surface and knead it gently until it comes together.
- Roll the dough out to a thickness of about 1/2 inch (1.25 cm) and use a biscuit cutter to cut out rounds.
- Place the biscuits onto the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each one.
- Brush the tops of the biscuits with the heavy cream and sprinkle them with coarse sugar.
- Bake for 15-20 minutes, or until the biscuits are golden brown and puffed up.
- Remove from the oven and allow the biscuits to cool for a few minutes before serving.
Tips and Tricks:
For soft, flaky biscuits, use buttermilk and chilled butter.
The biscuits will turn out rough if you overwork the dough.
Buttermilk can be substituted with a mixture of one tablespoon of lemon juice or vinegar per one cup of milk, which is then allowed to settle for a few minutes.
If you don’t have access to fresh blueberries, thawed and patted-dry frozen will work just as well.
You may add even more sweetness to the biscuits by serving them with whipped cream, vanilla ice cream, or a drizzle of honey.