Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3/4 cup buttermilk, cold
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- Add the cold buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a 2 1/2-inch biscuit cutter to cut out biscuits. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving. Serve warm with butter, jam, or honey.
Notes
For best results, use very cold ingredients. You can substitute frozen blueberries, but do not thaw them before adding to the dough. Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg