Sweet Blueberry Biscuits offer a delightful twist on traditional biscuits, infusing the light, fluffy texture with the tangy sweetness of blueberries. These biscuits are perfect for a breakfast treat, a snack, or even as a dessert.
The Story
Inspired by classic Southern-style biscuits and the charm of fruit pastries, these blueberry biscuits bring the best of both worlds. They’re a tribute to summer flavors but are delightful any time of the year.
Why You Should Make
If you love biscuits and blueberries, this recipe is a must-try. It’s a great way to enjoy the flavors of a blueberry pie in a more convenient and less time-consuming form. Plus, they’re always a hit with both kids and adults.
How to Serve
Serve these biscuits warm with a pat of butter, a drizzle of honey, or a dollop of whipped cream. They’re also perfect with a cup of coffee or tea for a cozy breakfast or brunch.
How to Store
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
Tips
- Gently fold in the blueberries to prevent them from getting crushed.
- If using frozen blueberries, do not thaw them before adding to the dough.
- Brush the tops with a little buttermilk or egg wash before baking for a golden finish.
Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 15-20 minutes
- Total Time: 30-35 minutes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 4 tablespoons butter or margarine (1/2 stick)
- 3/4 cup buttermilk
- 1 egg
- 1 cup fresh blueberries (could use frozen)
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together flour, baking powder, and sugar.
- Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg and mix it with buttermilk. Add this to the flour mixture and stir until just combined.
- Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface and knead gently a few times. Roll out to about 1-inch thickness.
- Cut biscuits using a biscuit cutter or a glass and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until they are golden brown.
- Remove from oven and let cool slightly on a wire rack before serving.
Cook Notes
- Avoid over-kneading the dough to keep the biscuits light and fluffy.
Variations
- Lemon-Blueberry Biscuits: Add the zest of one lemon to the dough for a citrusy twist.
- Glazed Blueberry Biscuits: Drizzle a simple icing (made from powdered sugar and milk) over the biscuits once they are slightly cooled.
Keto Version
- Use almond flour instead of all-purpose flour and a keto-friendly sweetener instead of sugar. Substitute buttermilk with a mixture of almond milk and vinegar.
Low-Carb Version
- Replace all-purpose flour with a low-carb flour blend and use a low-carb sweetener.
Nutrition Information
Each serving approximately contains (serves 10):
- Calories: 180
- Fat: 6g
- Carbohydrates: 27g
- Protein: 4g
- Sugar: 4g
- Sodium: 210mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
