The BEST Blueberry Biscuits
These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of honey next to a cup of coffee or tea for breakfast!
Ingredients
- 3 cups Flour
- 1 teaspoon Kosher salt
- 2 tablespoon Granulated sugar
- 2 tablespoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Lemon zest
- 170 g Butter cold
- 1 ¼ cups Buttermilk
- ¾ cup Blueberries
Instructions
- Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
- Cut the butter into small cubes and store in the fridge until ready to use.
- Into a large mixing bowl, add the flour, baking powder, baking soda, granulated sugar, kosher salt, and lemon zest, and mix with a whisk until combined.
- Add the cold butter to the flour mixture and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Pour the buttermilk into the mixture and mix with a spoon until just combined.
- Transfer the dough onto a floured surface and using your clean and floured hands, flatten the dough and shape it into a 1-inch thick rectangle.
- Add the blueberries on top of the dough and press them into the dough so they won't fall off while we fold the dough and make the layers.
- Cut the rectangle in half and stack it on top of the other half. Flatten it into a rectangle again, and repeat it 3 more times. This step creates the beautiful and tasty flakey layers of the biscuits.
- Now, roll the dough into a 1 to ¾-inch thick layer and dip your biscuit cutter in flour. We used a 3-inch biscuit cutter, 2 ½ inches will work too! Cut into biscuits and flour your cutter between every cut.
- Place the biscuits onto a parchment paper lined baking sheet and place them in the fridge for 20-30 minutes to let the butter harden. This step is important so don't skip it.
- Brush with cream or milk and bake in a 200c (400f) preheated oven for 20 minutes or until the biscuits are golden brown on top.
- Immediately brush with melted butter if desired and serve warm!
Notes
- Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy, flakey, and delicious.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
- Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the biscuits.
- It is important that before baking, you let your biscuits chill in the fridge (or in the freezer) for at least 20 minutes to let the butter solidify. This step will create the delicious and flakey texture that we love about biscuits.
- Flour your biscuit cutters with flour by dipping them in the flour every time you cut your biscuits.
- Do not skip the rolling and folding process. This will create these beautiful flakey layers.
- Use cold buttermilk and cold ingredients to keep the butter from melting.
Nutrition
Calories: 245kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 569mgPotassium: 78mgFiber: 1gSugar: 4gVitamin A: 400IUVitamin C: 1mgCalcium: 155mgIron: 2mg
Tried this recipe?Let us know how it was!