Blueberry Biscuits
Fluffy homemade buttermilk blueberry biscuits with bursts of juicy berries and optional lemon glaze – perfect for breakfast or dessert.
Print Pin Servings: 8 biscuits
Calories: 210kcal
Cost: $6–8 (depending on blueberries & butter)
Equipment
- 1 Large mixing bowl For combining dry ingredients
- 1 Pastry cutter / 2 forks For cutting in butter
- 1 Measuring cups/spoons Standard
- 1 Baking sheet Line with parchment
- 1 Parchment paper Prevent sticking
- 1 Biscuit cutter (2.5–3 in) Or a round glass
- 1 Small bowl For lemon glaze
- 1 Pastry brush For melted butter
- 1 Wire cooling rack For cooling biscuits
Ingredients
- 2 cups All-purpose flour plus extra for surface
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 6 tablespoon Cold unsalted butter cubed
- ¾ cup Cold buttermilk
- 1 cup Fresh blueberries or ¾ cup frozen
- 1 tablespoon Flour for coating berries
- 2 tablespoon Melted butter for brushing tops
- 1 cup Powdered sugar (for optional glaze)
- 3 tablespoon Lemon juice fresh
- 1 teaspoon Lemon zest optional
- 1–2 tablespoon Milk for glaze consistency
Instructions
- Preheat oven to 425°F, prepare baking sheet
- Mix flour, sugar, baking powder, salt
- Cut in butter until crumbly
- Toss blueberries in flour
- Add buttermilk, fold gently
- Incorporate blueberries carefully
- Shape dough, fold once, cut biscuits
- Place on sheet, brush tops with butter
- Bake 15–18 min until golden
- Cool slightly, drizzle glaze
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 210kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 22mg | Sodium: 310mg | Potassium: 95mg | Fiber: 2g | Sugar: 8g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1.2mg