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
- ¾ cup 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. 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
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- 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. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
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!