Ingredients
Scale
- 2 cups (240g) all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar, plus 1 tablespoon for sprinkling
- 1/2 cup (113g) unsalted butter, very cold and grated
- 3/4 cup (180ml) cold buttermilk, plus 1 tablespoon for brushing
- 1 cup fresh blueberries, gently rinsed and patted dry
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and 1/4 cup granulated sugar until well combined.
- Add the very cold, grated butter to the dry ingredients. Using your fingertips or a pastry blender, quickly work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Avoid overworking the dough, as warmth from your hands can melt the butter.
- Pour in the cold buttermilk. With a wooden spoon or a spatula, mix until just combined and a shaggy dough forms. Do not overmix! Gently fold in the fresh blueberries until evenly distributed throughout the dough.
- Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a roughly 1-inch thick rectangle. Fold the dough in half, then pat it out again. Repeat this folding and patting process 2-3 times to create flaky layers without overworking the dough.
- Using a 2.5-inch round biscuit cutter (or a knife for square biscuits), cut out the biscuits. Dip the cutter in flour between each cut to prevent sticking. Avoid twisting the cutter, as this can seal the edges and prevent rising. Gather any scraps, gently re-pat, and cut out remaining biscuits.
- Place the cut biscuits on the prepared baking sheet, ensuring they are slightly touching for softer sides, or spaced apart for crispier edges. Brush the tops of the biscuits with the remaining tablespoon of buttermilk and sprinkle with the remaining tablespoon of granulated sugar.
- Bake for 15-18 minutes, or until the tops are golden brown and the biscuits are cooked through. The exact baking time may vary depending on your oven. Let cool slightly on the baking sheet before transferring to a wire rack. Serve warm.
Notes
For best results, ensure all your dairy ingredients (butter and buttermilk) are very cold. This helps create those desirable flaky layers. If you don’t have a grater, you can finely chop the cold butter or use a pastry blender. Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat briefly in the microwave or a warm oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg