Blueberry Biscuits Breakfast Treat (Printable)
Buttery, flaky biscuits with fresh blueberries. Golden, tender, and perfect for breakfast.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Add-ins
09 - 1 cup fresh blueberries or frozen, not thawed
→ Optional Topping
10 - 2 tablespoons coarse sugar for sprinkling
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
03 - Add cold, cubed butter to the flour mixture. Cut in butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together milk, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry mixture. Gently mix until just barely combined—do not overmix.
06 - Gently fold blueberries into the dough until evenly distributed. Handle lightly to prevent crushing the berries.
07 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle without overworking.
08 - Cut out biscuits using a 2.5-inch round cutter. Regroup scraps and repeat cutting until all dough is used.
09 - Place biscuits on the prepared baking sheet. Sprinkle tops with coarse sugar if desired.
10 - Bake for 18 to 20 minutes until golden brown on top. Cool slightly before serving.
# Expert Tips:
01 -
- They come together in under 40 minutes start to finish
- The blueberries stay juicy and burst beautifully while baking
- Freezes beautifully so you can bake half now and half later
02 -
- Overmixing the dough will make your biscuits tough instead of tender
- Keep your butter cold throughout the process for the flakiest results
03 -
- Don't twist the cutter when cutting biscuits—press straight down to keep layers intact
- Space biscuits at least 2 inches apart so they bake evenly