Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3/4 cup milk (whole or buttermilk)
1 cup fresh blueberries (or frozen, not thawed)
1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut cold butter into the flour mixture using a pastry cutter or fingertips until crumbly with pea-sized pieces of butter.
Pour in milk and gently mix until a shaggy dough forms.
Fold in blueberries carefully to avoid crushing them.
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle.
Cut into rounds using a biscuit cutter (or squares with a knife).
Arrange biscuits on baking sheet, close but not touching. Sprinkle with coarse sugar if desired.
Bake 18–20 minutes or until golden brown on top.
Serve warm, plain or with butter, honey, or glaze.
Notes
For extra lift, chill cut biscuits for 10 minutes before baking.
Fresh blueberries work best, but frozen can be used (do not thaw).
Add lemon zest for a fresh citrus twist.
Store leftovers in an airtight container for up to 2 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg