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To make melt-in-your-mouth blueberry biscuits, gather these ingredients: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 3/4 cup buttermilk (or 3/4 cup milk with 1 tablespoon vinegar added) - 1 cup fresh blueberries - 1 teaspoon vanilla extract - 1 tablespoon heavy cream (for brushing) You can swap some ingredients for different results: - Use whole wheat flour for a nuttier taste. - Substitute coconut sugar for granulated sugar for a hint of caramel flavor. - Replace buttermilk with plain yogurt mixed with water. - Try almond milk in place of regular milk for a dairy-free option. - Use lemon zest for a fresh twist. Choosing fresh blueberries makes a big difference. Here are some tips to help you pick the best ones: - Look for blueberries that are plump and firm. - Check for a deep blue color; avoid any with green or red spots. - Gently shake the container. If you hear rattling, the berries are likely overripe. - Smell them! Fresh blueberries have a sweet, fruity scent. - Store them in the fridge to keep them fresh for longer. {{ingredient_image_1}} Start by preheating your oven to 425°F (220°C). This high heat will help the biscuits rise. Next, line a baking sheet with parchment paper. This step keeps the biscuits from sticking and makes clean-up easy. In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these together until they are well mixed. This blend will give the biscuits their structure and flavor. Chill 1/2 cup of unsalted butter and cut it into small cubes. Add the cold butter to the dry mix. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Next, make a well in the center. Pour in 3/4 cup of buttermilk and 1 teaspoon of vanilla extract. Stir this gently until just combined, being careful not to over-mix. Now, it's time to add the star ingredient—1 cup of fresh blueberries. Gently fold the blueberries into the dough. Be careful not to crush them; you want them whole for bursts of flavor. Turn the dough onto a floured surface. Knead it gently just until it comes together. Pat the dough into a rectangle about 1 inch thick. Use a round cutter or a glass to cut out biscuits. If you have scraps, re-pat them to make more biscuits. Place the biscuits on the lined baking sheet. Brush the tops with 1 tablespoon of heavy cream. This will give them a nice golden finish. Bake for 12-15 minutes until they are lightly golden on top. Remove them from the oven and let them cool slightly before serving. Enjoy the melt-in-your-mouth goodness! To get that melt-in-your-mouth feel, use cold butter. Cold butter helps create steam. This steam makes your biscuits fluffy and tender. Be gentle when mixing. Overworking the dough makes biscuits tough. Mix just until combined. Also, use buttermilk instead of regular milk. Buttermilk adds richness and moisture. One common mistake is using warm butter. Always use chilled, cubed butter. Another mistake is over-kneading the dough. Knead just enough to bring it together. Also, avoid overbaking. Check the biscuits after 12 minutes. They should be golden but not too dark. Lastly, don't skip brushing with heavy cream. This step gives a nice finish. For biscuit-making, use a few key tools. A mixing bowl helps combine the dry ingredients. A pastry cutter makes cutting in the butter easy. You also need a round cutter or a glass for shaping. Parchment paper on your baking sheet prevents sticking. Lastly, an oven thermometer ensures the right baking temperature. Pro Tips Chill Your Ingredients: Ensure your butter and buttermilk are cold to create flaky layers in your biscuits. Don't Overmix: Combine the ingredients just until they come together to keep the biscuits tender and light. Fresh Blueberries: Use fresh blueberries for the best flavor and texture; frozen blueberries can make the dough soggy. Brush with Cream: Brushing the tops with heavy cream before baking adds a beautiful golden color and extra richness. {{image_2}} You can change the blueberries for other fruits. Raspberries, strawberries, or blackberries work well. Each fruit adds its own taste. For example, raspberries give a tart touch. Strawberries add a sweet and fruity flavor. Just make sure to use fresh or frozen fruit. If using frozen, don’t thaw them first to keep the biscuits from getting soggy. Spices can make your biscuits even better. Consider adding cinnamon or nutmeg for warmth. A pinch of cardamom can add a unique twist. You can also mix in some lemon zest for a bright flavor. Add a teaspoon of almond extract for a nutty hint. These small changes can create a whole new experience with each bite. You can make these biscuits healthier too. Swap all-purpose flour for whole wheat flour. This adds fiber and nutrients. You can also use honey or maple syrup instead of sugar. If you want to go sugar-free, try using a sugar substitute. Just check the package for the right amount to use. These swaps keep the taste while making them a healthier choice. To keep your leftover biscuits fresh, place them in an airtight container. Make sure they’re completely cool first. You can store them at room temperature for up to two days. If you want to keep them longer, the fridge is a good option. They can last about a week in there. Just remember, biscuits are best enjoyed fresh! If you want to save some biscuits for later, freezing is a great choice. First, let the baked biscuits cool completely. Then, wrap each biscuit tightly in plastic wrap. Place the wrapped biscuits in a freezer bag or container. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them at room temperature. To reheat your biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet. Cover them lightly with foil to keep them moist. Heat for about 10 minutes, or until warm. If you want a crisp top, remove the foil for the last few minutes. Enjoy your melt-in-your-mouth blueberry biscuits just like fresh! Yes, you can use frozen blueberries. Just make sure to thaw them first. Drain any extra juice to keep your dough from getting soggy. This way, your biscuits will still taste great and stay light. At high altitudes, you need to make a few changes. Reduce the baking powder slightly, about 1/2 teaspoon less. Also, add a bit more liquid, about 1-2 tablespoons of buttermilk. This will help your biscuits rise better. Blueberry biscuits pair well with many things. You can serve them with butter or honey for added sweetness. They also taste great with jam or cream cheese. Try them alongside fresh fruit or yogurt for a lovely breakfast. Yes, you can prepare the dough ahead of time. Just wrap it tightly and refrigerate it for up to 24 hours. When ready, cut and bake the biscuits straight from the fridge. This keeps them fresh and delicious! Blueberry biscuits are easy and fun to make. We covered the key ingredients, tips for fresh berries, and step-by-step directions to bake them. I shared tricks to avoid common mistakes and ways to store leftovers. Don't forget to explore variations for a unique twist. With this knowledge, you can create tasty biscuits every time. Enjoy your baking and share your delicious results with friends and family!

Melt-In-Your-Mouth Blueberry Biscuits

Deliciously soft and buttery biscuits packed with fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 half teaspoon salt
  • 1 half cup unsalted butter, chilled and cubed
  • 3 quarter cup buttermilk (or milk with vinegar)
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (for brushing)

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  • Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
  • Make a well in the center of the mixture and add the buttermilk and vanilla extract. Stir until just combined.
  • Gently fold in the blueberries, being careful not to crush them.
  • Turn the dough onto a lightly floured surface and knead gently just until it comes together (avoid overworking the dough).
  • Pat the dough into a 1-inch thick rectangle. Cut out biscuits using a round cutter or a glass, and re-pat the scraps to cut more biscuits.
  • Place the biscuits on the prepared baking sheet, brush the tops with heavy cream for a golden finish.
  • Bake for 12-15 minutes, or until the biscuits are lightly golden and cooked through.
  • Remove from the oven and let them cool slightly before serving.

Notes

For best results, use chilled butter and avoid overworking the dough.
Keyword baking, biscuits, blueberry