Description of this recipe:
These blueberry biscuits are a delightful treat that combines the comforting warmth of homemade biscuits with the burst of sweet and tangy flavor from fresh blueberries. Perfect for breakfast, brunch, or even a delightful afternoon snack, these biscuits are incredibly easy to make and require minimal ingredients. The tender, flaky texture paired with the juicy blueberries makes for an irresistible combination that will leave you wanting more.
Why you will love this recipe:
You will absolutely fall in love with these blueberry biscuits for several reasons. First and foremost, they are incredibly simple to prepare. With just a handful of pantry staples and fresh blueberries, you can whip up a batch of these delectable treats in no time. Secondly, the combination of textures and flavors is simply divine. The flaky, slightly crumbly texture of the biscuits contrasts beautifully with the juicy, bursting blueberries, creating a symphony of sensations in your mouth. The subtle sweetness of the sugar complements the tartness of the blueberries, resulting in a perfectly balanced flavor profile. Moreover, these biscuits are incredibly versatile. Enjoy them warm from the oven with a pat of butter, drizzle them with honey or maple syrup, or serve them alongside your favorite breakfast dishes. They are also a great way to showcase seasonal blueberries and enjoy their vibrant flavor at its peak. Whether you are a seasoned baker or a novice in the kitchen, these blueberry biscuits are guaranteed to be a crowd-pleaser that you will make again and again.
Ingredients:
- All-purpose flour: 2 cups
- Granulated sugar: 1/4 cup
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, chilled and cubed: 1/2 cup
- Fresh blueberries: 1 cup
- Buttermilk (or milk with 1 tablespoon white vinegar): 3/4 cup
- Pure vanilla extract: 1 teaspoon
Preparation:
Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This ensures that the biscuits won’t stick to the pan and makes for easy cleanup. Preheat the oven thoroughly to ensure even baking and a golden-brown crust.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures that all the dry ingredients are evenly distributed, which is crucial for a consistent rise and texture in the biscuits.
Step 3: Cut the chilled, cubed butter into the flour mixture using a pastry blender or your fingertips. Work quickly to prevent the butter from melting. Continue until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. These small pieces of butter will create pockets of steam during baking, resulting in a flaky texture.
Step 4: Gently fold in the fresh blueberries. Be careful not to overmix, as this can cause the blueberries to burst and bleed into the dough, turning it purple. A light touch is key to preserving the integrity of the blueberries and maintaining their juicy texture.
Step 5: In a separate small bowl, combine the buttermilk and pure vanilla extract. The vanilla extract enhances the overall flavor of the biscuits, while the buttermilk adds a slight tang and helps to tenderize the dough. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of white vinegar to regular milk and letting it sit for a few minutes to curdle slightly.
Step 6: Pour the buttermilk mixture into the dry ingredients and gently stir until a soft dough forms. Avoid overmixing, as this can develop the gluten in the flour and result in tough biscuits. The dough should be slightly shaggy and just barely come together.
Step 7: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a biscuit cutter or a sharp knife to cut out 12 biscuits. Try not to twist the cutter as you press down, as this can seal the edges and prevent the biscuits from rising properly.
Step 8: Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. This allows for proper air circulation and ensures that the biscuits bake evenly.
Step 9: For an optional touch of richness and a beautiful golden-brown color, brush the tops of the biscuits with melted butter. This also adds a subtle buttery flavor that complements the blueberries perfectly.
Step 10: Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. The baking time may vary depending on your oven, so keep a close eye on the biscuits and check for doneness by inserting a toothpick into the center of one. If it comes out clean, the biscuits are ready.
Step 11: Let the biscuits cool slightly on a wire rack before serving. This allows them to firm up slightly and prevents them from being too crumbly. Serve warm with your favorite toppings or enjoy them plain.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with butter, jam, honey, or maple syrup.
- Enjoy them alongside your favorite breakfast dishes, such as scrambled eggs, bacon, or sausage.
- Make a biscuit sandwich with ham, cheese, and a fried egg.
- Serve them as a dessert with whipped cream and fresh berries.
- Crumble them over ice cream or yogurt for a delightful topping.
Tips:
- Use cold butter for the flakiest biscuits.
- Don’t overmix the dough.
- Handle the dough gently.
- Bake in a hot oven for a golden-brown crust.
- Let the biscuits cool slightly before serving.
- For extra flavor, add a pinch of lemon zest to the dough.
- If you don’t have fresh blueberries, you can use frozen blueberries, but don’t thaw them first.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Prep Time:
15 minutes
Cook Time:
12-15 minutes
Total Time:
27-30 minutes
Nutritional Information:
(Approximate values per biscuit)
- Calories: 220
- Protein: 4 grams
- Sodium: 250mg
Conclusion:
These blueberry biscuits are a delightful and easy-to-make treat that is perfect for any occasion. The combination of flaky biscuits and juicy blueberries is simply irresistible. Whether you are serving them for breakfast, brunch, or dessert, these biscuits are sure to be a hit. So, gather your ingredients and get ready to enjoy a batch of warm, homemade blueberry biscuits that will brighten your day. Happy baking!
5 Questions and Answers about this recipe:
Question 1: Can I use frozen blueberries instead of fresh blueberries?
Answer: Yes, you can definitely use frozen blueberries instead of fresh ones. However, it’s important not to thaw them before adding them to the dough. Frozen blueberries can release excess moisture when thawed, which can make the dough too wet and affect the texture of the biscuits. Adding them frozen will help maintain their shape and prevent them from bleeding into the dough.
Question 2: What can I use if I don’t have buttermilk?
Answer: If you don’t have buttermilk on hand, you can easily make a substitute by using regular milk and adding 1 tablespoon of white vinegar or lemon juice to it. Stir it gently and let it sit for about 5-10 minutes to allow the milk to curdle slightly. This will give you a similar tanginess and acidity to buttermilk, which helps to tenderize the dough and create a more flavorful biscuit.
Question 3: How do I prevent the biscuits from becoming tough?
Answer: The key to preventing tough biscuits is to avoid overmixing the dough. Overmixing develops the gluten in the flour, which can result in a dense and chewy texture. When combining the wet and dry ingredients, stir just until a soft dough forms. It’s okay if there are still some streaks of flour visible. Also, handle the dough gently when patting it out and cutting the biscuits, as excessive handling can also contribute to toughness.
Question 4: Can I make these biscuits ahead of time?
Answer: While it’s best to bake these biscuits fresh for the best texture, you can prepare the dough ahead of time and store it in the refrigerator until you’re ready to bake them. Wrap the dough tightly in plastic wrap or place it in an airtight container to prevent it from drying out. When you’re ready to bake, simply take the dough out of the refrigerator, cut out the biscuits, and bake as directed. Keep in mind that the biscuits may take a few extra minutes to bake if the dough is cold.
Question 5: What’s the best way to store leftover biscuits?
Answer: To store leftover biscuits, let them cool completely and then place them in an airtight container. Store them at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat the biscuits, you can warm them in a preheated oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds until heated through. You can also split them and toast them for a crispier texture.
