Flaky Blueberry Buttermilk Biscuits

Table of Contents

These flaky blueberry buttermilk biscuits have the ideal ratio of juicy sweetness to buttery layers.

They offer a delicious blend of tangy blueberries and thick biscuit dough, making them suitable for breakfast, brunch, or a hearty snack.

The flaky layers let every bite melt in your tongue, while the buttermilk lends a delicate tang and tenderness. These biscuits are easy to make and will quickly become a favorite since they are so delicious.

Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon granulated sugar

½ cup (1 stick) unsalted butter, cold and cubed

¾ cup buttermilk, cold

1 cup fresh or frozen blueberries (if frozen, do not thaw)

Extra buttermilk for brushing tops

Optional: coarse sugar for sprinkling

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, baking powder, baking soda, salt, and sugar.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter. Gently stir in the cold buttermilk until just combined.

then carefully fold in the blueberries. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle. Fold the dough over itself a few times to build layers.

then pat it to about one-inch thickness. Use a round cutter to cut out biscuits and place them on the prepared baking sheet.

How to Make

Start by keeping all your ingredients cold, especially the butter and buttermilk, to achieve the perfect flakiness.

Mix the dry ingredients first, then work in the butter until you get a crumbly texture. The key to fluffy biscuits is minimal mixing—combine the wet ingredients gently.

and fold the dough just enough to layer without overworking it. Adding the blueberries last helps prevent them from bursting and turning the dough purple. Cutting the biscuits straight down (no twisting) helps them rise evenly.

Variations

Try swapping blueberries with raspberries, blackberries, or chopped strawberries for a different fruit flavor.

Add lemon zest to the dough for a citrusy twist. For a sweet finish, drizzle with a simple glaze made from powdered sugar and lemon juice.

If you prefer a savory version, omit the sugar and berries, and add shredded cheese or herbs.

Tips

Use frozen blueberries straight from the freezer to prevent excess moisture in the dough. Handle the dough as little as possible to avoid tough biscuits.

When folding the dough, aim for 3–4 folds to build flaky layers. Press straight down with your cutter to help the biscuits rise tall. Serve warm with butter, honey, or a dollop of whipped cream for a delightful treat.

Conclusion

Making Flaky Blueberry Buttermilk Biscuits only requires a few easy steps and yields a delicious and comforting delicacy. Packed with succulent berries and encased in layers of butter, they provide the ideal balance of crunch and softness. These biscuits are a satisfying bite of handmade sweetness that can be eaten right out of the oven or stored for later.