Introduction: Why You’ll Love These Biscuits
Imagine tender, golden-brown biscuits with flaky layers, pockets of warm blueberry jam, and a sweet glaze drizzled on top. These Sweet Blueberry Biscuits are the perfect marriage of buttery pastry and juicy fruit—ideal for breakfast, brunch, or a cozy afternoon snack.
Why They’re Irresistible:
Quick & easy (no yeast, no waiting!)
Versatile (serve warm with tea, as dessert, or with whipped cream)
Perfectly balanced—not too sweet, with bursts of fresh berry flavor
Culinary Techniques & Biscuit Science
Cold Butter = Flaky Layers
Keeping butter ice-cold prevents it from melting too soon, creating steam pockets that lift the dough.
Gentle Mixing = Tender Texture
Overworking the dough develops gluten and makes biscuits tough. Mix just until combined.
Fresh vs. Frozen Blueberries
Fresh berries hold their shape better
Frozen berries work fine (toss in flour to avoid bleeding)
Baking Powder Power
This leavening agent needs acidity (like buttermilk) to activate and ensure a fluffy, airy texture.
Ingredient List & Substitutions
For the Biscuits:
2 cups (250g) all-purpose flour (spooned & leveled)
¼ cup (50g) granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup (1 stick / 115g) unsalted butter, ice-cold & cubed
¾ cup (180ml) cold buttermilk (or milk + 1 tsp vinegar)
1 cup fresh blueberries (or frozen, unthawed)
1 tsp lemon zest (optional)
For the Glaze (Optional):
½ cup (60g) powdered sugar
1–2 tbsp milk or lemon juice
½ tsp vanilla extract
Substitutions:
Gluten-free? Use a 1:1 GF flour blend
Dairy-free? Use vegan butter and almond milk + vinegar
No buttermilk? Mix ¾ cup milk + ¾ tbsp vinegar, let sit 5 minutes
Step-by-Step Instructions
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