Ingredients:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup buttermilk, cold
1 cup fresh blueberries
1 tablespoon melted butter (for brushing)
1 tablespoon coarse sugar (optional, for topping)
Directions:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the butter forms pea-sized crumbs.
Gently fold in the blueberries. Be careful not to crush them.
Gradually add the buttermilk, stirring until the dough just comes together. Do not overmix.
Turn the dough out onto a floured surface. Gently pat it into a rectangle about 1-inch thick.
Use a biscuit cutter or a glass to cut out biscuits and place them on the prepared baking sheet. Gather the scraps and repeat until all the dough is used.
Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar if desired.
Bake for 12-15 minutes, or until the biscuits are golden brown. Let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 190 kcal per biscuit | Servings: 8 biscuits
Tips:
Chill the dough for 10 minutes before baking for flakier biscuits.
Serve warm with a drizzle of honey or a dollop of whipped cream.
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