Homemade Blueberry Biscuits, perfect for breakfast or just a snack!
I think someone’s Friday just got better… We’re about to answer the age-old question; what’s the difference between a scone and a biscuit.
Anyone know? I got nothin’. I guess you could say that biscuits are meant to be savory and scones are not? But my biscuits are not savory, so that’s that.
I do, however, have a beautiful Blueberry Scones recipe and now a Blueberry Biscuits recipe. I swear it’s not the same recipe. Pinky swear!
You know what else? Happy Spring!
Yesterday, on the first day of Spring, we were greeted with none other than SNOW! At the top o’ the mornin’, to boot. Didn’t feel very springish. Not.at.all.
But, whatever… it will pass, and soon enough I’ll come back here crying about how hot it is.
While we may not have a world class recipe on our hands here, (YES I do) we do have a recipe that will make your tummy very happy, and that’s all that counts.
This is a good weekend recipe, don’t you think? Warm, sweet biscuits on a Sunday morning? AND a pot of coffee to go with it? I can get on board with that!
I don’t discriminate when it comes to biscuits – sometimes I crave savory biscuits, like those Garlic and Cheddar Biscuits, other times I’m all about the sweet berry biscuits. These berry-lovelies are soft, light and deliciously fluffy. They are also the perfect size to satisfy your big cravings. I mean, it’s not like it’s wine, but it works.
If you are a person who is fully into baking breads, scones, biscuits, etc… this recipe needs to happen in your kitchen super quick. You will be blown away. I ate 4, but could’ve had all 12. Later that day I quickly made some quinoa, just to balance it all out.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons butter , cold, cubed
- 1/2 cup milk (use more if needed)
- 1 cup fresh blueberries
- Flour for dusting
Preheat oven to 400.
In a mixing bowl, combine flour, baking powder, salt and sugar; mix until well combined.
Using a fork or pastry blender, cut the butter into the flour mixture; continue to work the butter until mixture begins to resemble cornmeal.
Make a well in the middle of the flour mixture and slowly add milk into the well.
Stir until dough starts to come together and looks shaggy. Add more milk, if needed.
Fold in blueberries and gently stir just until berries are combined. Do not overmix.
Lightly flour your working area.
Turn out dough; dust the top of dough with a bit of flour and roll out the dough to one inch thickness.
Cut out biscuits from dough using a round biscuit cutter.
Set biscuits on an ungreased baking sheet.
Bake for 15 to 16 minutes, or until edges are golden brown.
Remove from oven and turn out onto cooling racks.
Let cool and serve.