Sweet Blueberry Buttermilk Biscuits
Indulge in the perfect combination of sweetness and tanginess with these delicious Sweet Blueberry Buttermilk Biscuits! Bursting with juicy blueberries and a hint of buttermilk, this recipe is sure to become a family favorite.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, diced
- 1 cup fresh blueberries
- 3/4 cup buttermilk
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, then add the buttermilk and stir until just combined.
- Turn the dough out onto a floured surface and knead a few times until it comes together. Pat the dough into a 1-inch thick circle and cut out biscuits using a round cutter.
- Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
- Serve warm and enjoy!
Popular questions:
- Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the dough. - Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be slightly different. - Can I use margarine instead of butter?
While butter is recommended for best flavor, margarine can be used as a substitute. - Can I add lemon zest for extra flavor?
Adding lemon zest can enhance the flavor of the biscuits, so feel free to include it.
Helpful tips:
- Add a sprinkle of coarse sugar on top of the biscuits before baking for a crunchy texture.
- For extra flakiness, fold the dough over itself a few times before cutting into biscuits.
- Serve the biscuits with a dollop of whipped cream or a drizzle of honey for added sweetness.
Expert Secrets:
- For the flakiest biscuits, handle the dough as little as possible to avoid overworking it.
- Chill the butter before incorporating it into the dry ingredients for better texture.