Blueberry Biscuits
These easy blueberry biscuits are tender, buttery, and practically bursting at the seams with fresh blueberries! They're a delicious breakfast, dessert, or snack.
Servings: 12 biscuits
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons butter cold, cubed
- ½ cup milk or heavy cream (use more if needed)
- 1 cup fresh blueberries
- flour for dusting
Instructions
- Prep. Preheat oven to 400ºF.
- Mix the dry ingredients. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix until well combined.
- Cut in the butter. Using a fork or pastry blender, cut the butter into the flour mixture; continue to work the butter until the mixture begins to resemble cornmeal.
- Add milk. Make a well in the middle of the flour mixture and slowly add milk into the well. Stir until the dough starts to come together and looks shaggy. Add more milk, if needed.
- Add blueberries. Fold in the blueberries and gently stir just until the berries are combined. Do not overmix.
- Roll out the biscuit dough. Lightly flour your working area. Turn out the dough; dust the top of the dough with a bit of flour and roll out the dough to a 1-inch thickness.
- Cut out the biscuits. Cut out biscuits from the dough using a round biscuit cutter. Set the biscuits on an ungreased baking sheet.
- Bake. Bake for 15 to 16 minutes, or until edges are golden brown. Remove the blueberry biscuits from the oven and turn out onto cooling racks. Cool and then serve.
Nutrition
Serving: 1biscuit | Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 305mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
