Irresistible Blueberry Biscuits Recipe

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Golden on the outside, tender and fluffy on the inside, these Irresistible Blueberry Biscuits are everything you crave in a comforting, homemade treat. Each biscuit bursts with sweet, juicy blueberries tucked into buttery layers of dough, making them the perfect pick for breakfast, brunch, or an afternoon snack. Whether served warm with a dollop of whipped cream or simply enjoyed fresh from the oven, they offer a heavenly mix of fruit and pastry.

Their rich aroma will fill your kitchen as they bake, tempting everyone nearby. These biscuits strike a delightful balance between indulgence and simplicity—just a handful of pantry staples and a touch of love deliver something truly special. Make them part of your weekend tradition or a sweet surprise for guests. Soft, flavorful, and just the right amount of sweet, these blueberry biscuits are bound to become a favorite in your recipe collection.

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Ingredients for Irresistible Blueberry Biscuits Recipe

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup buttermilk (plus more if needed)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Optional: heavy cream or milk for brushing tops
• Optional: coarse sugar for sprinkling

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Step 1: Prepare Your Dough

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar. Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

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Step 2: Add the Wet Ingredients

In a separate small bowl, mix the buttermilk and vanilla extract. Pour the mixture into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Do not overmix—it’s okay if the dough looks a little shaggy. Gently fold in the blueberries, being careful not to crush them.

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Step 3: Shape and Cut

Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough in half and pat it out again—repeat this 2–3 times to create flaky layers. Finally, pat it into a rectangle one last time and use a round biscuit cutter to cut out your biscuits. Gather the scraps and repeat until all dough is used.

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Step 4: Bake to Golden Perfection

Place the biscuits on the prepared baking sheet, close together if you want softer sides or spaced apart for crispier edges. Brush the tops lightly with heavy cream or milk and sprinkle with coarse sugar if desired. Bake for 15–18 minutes or until the tops are golden brown.

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Step 5: Serve and Enjoy

Let the biscuits cool slightly on the pan for 5 minutes before serving. Enjoy them warm with butter, a drizzle of honey, or even more blueberry jam for an extra fruity punch.

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Estimated Nutrition

Per 1 medium biscuit (based on a 10-biscuit batch):

• Calories: ~210 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 250mg
• Carbohydrates: 27g
• Fiber: 1g
• Sugars: 6g
• Protein: 3g

Note: Nutritional values can vary depending on the specific ingredients used.

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Frequently Asked Questions

1. Can I use frozen blueberries?

Yes! Just use them straight from the freezer—do not thaw to prevent bleeding color into the dough.

2. What if I don’t have buttermilk?

You can make a quick substitute by mixing ¾ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Can I make the dough ahead of time?

Absolutely. You can prepare and shape the dough, then refrigerate it (covered) overnight before baking the next day.

4. How do I make my biscuits fluffier?

Keep your ingredients cold and avoid overmixing. Also, layering the dough by folding and patting adds flakiness.

5. Can I add lemon zest or other flavors?

Yes, lemon zest pairs beautifully with blueberries. You can also try cinnamon or almond extract for variation.

6. Why did my biscuits spread too much?

Warm butter or over-handling the dough may be the cause. Chill the dough for 10 minutes before baking if needed.

7. Are these sweet or savory?

They lean toward the sweet side, but not overly so. Great as a snack, dessert, or with breakfast.

8. Can I glaze them?

Definitely! A simple powdered sugar and milk glaze drizzled on top makes them even more decadent.

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