Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gently stir in the buttermilk until just combined. Do not overmix.
- Fold in the fresh blueberries.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle.
- Use a 2.5-inch biscuit cutter to cut out biscuits. Place the biscuits onto the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Let the biscuits cool slightly on the baking sheet before serving. Enjoy warm!
Notes
For best results, use very cold butter and buttermilk. Do not overmix the dough, as this will result in tough biscuits. You can use frozen blueberries if fresh are not available, but do not thaw them before adding to the dough. Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg