Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon lemon zest for a citrusy twist
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for a few minutes.
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This step always takes me back to my childhood, where preheating the oven was a cue that something special was about to happen.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. These are the basics that set the stage for our biscuits to rise and shine.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. My abuela taught me to use my hands, feeling the texture transform under my fingertips.
- Pour in the buttermilk and vanilla extract, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Gently fold in the blueberries, being careful not to crush them. This step always feels like adding the final touch to a masterpiece.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds, placing them on the prepared baking sheet.
- Bake for 15-18 minutes, or until the biscuits are golden brown around the edges. The smell wafting from the oven will make it hard to wait!
- Allow them to cool slightly before serving. Enjoy these Blueberry Biscuits warm, just like my family would gather around the table to savor the first bites together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International