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Silvia

Blueberry Buttermilk Biscuits: A Delightful Recipe!

Delicious blueberry buttermilk biscuits that are fluffy and perfect for breakfast or brunch.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup fresh blueberries
  • 3/4 cup buttermilk

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  4. Gently fold in the fresh blueberries, being careful not to crush them.
  5. Pour in the buttermilk and stir until just combined. Do not overmix; the dough should be slightly sticky.
  6. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a rectangle about 1-inch thick.
  7. Cut out biscuits using a round cutter or a glass, and place them on the prepared baking sheet. Gather any scraps and repeat until all the dough is used.
  8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
  9. Allow to cool slightly before serving.

Nutrition

Serving: 1biscuitCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 4g

Notes

  • For a sweeter biscuit, add an extra tablespoon of sugar to the dough.
  • Try substituting half of the blueberries with raspberries or chopped strawberries for a fruity twist.

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