Description
Tender, buttery blueberry biscuits with a moist crumb that soaks in melted butter, topped with a crunchy sugar finish.
Ingredients
Scale
- 1 cup (148 g) blueberries, fresh (divided: ¾ cup for tossing, ¼ cup for topping)
- 2 ½ cups (312.5 g) all-purpose flour
- 2 cups buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 3 tablespoons granulated sugar (2 tablespoons for tossing blueberries, 1 tablespoon for dry ingredients)
- 4 teaspoons baking powder
- 2 teaspoons turbinado sugar (for topping)
Instructions
- Step 1: Preheat the oven to 450°F (232°C) to ensure the biscuits bake quickly and develop a golden-brown top.
- Step 2: Rinse ¾ cup of fresh blueberries gently. In a small bowl, toss the rinsed berries with 2 tablespoons of granulated sugar. Set aside to allow the sugar to mingle with the juices.
- Step 3: In a medium bowl, combine 2 ½ cups (312.5 g) of all-purpose flour, 4 teaspoons of baking powder, and 1 tablespoon granulated sugar. Whisk together thoroughly to blend and aerate the dry ingredients.
- Step 4: Pour in 2 cups of buttermilk to the dry ingredients. Stir gently and just until mostly combined. Do not overmix to avoid tough biscuits.
- Step 5: Carefully fold the sugar-coated blueberries along with their juices into the dough. Use gentle motions to keep the dough tender and evenly distribute the fruit.
- Step 6: Melt ½ cup (113 g) of unsalted butter and pour it into the bottom of an 8×8-inch baking dish. This butter will create a rich base that the biscuits “swim” in as they bake.
- Step 7: Place the dough on top of the melted butter in the baking dish. Use a spatula or your clean hands to spread the dough evenly all the way to the edges of the pan. Cut the unbaked dough into 9 equal squares by making a 3×3 grid.
- Step 8: Evenly distribute the remaining ¼ cup of blueberries across the tops of the biscuits. Sprinkle 2 teaspoons of turbinado sugar over the blueberries to add a crunchy topping with a butterscotch hint.
- Step 9: Bake in the preheated oven for 30-32 minutes or until the biscuit tops are golden brown. After 30 minutes, insert a toothpick into the center of a biscuit—if it comes out clean, the biscuits are done. If the tops begin browning too fast, cover loosely with foil for the remaining baking time.
- Step 10: Remove biscuits from the oven and allow them to sit so the melted butter at the base absorbs back into the biscuits. This resting period ensures moist, flavorful biscuits before cutting and serving.
Notes
- Store biscuits in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and moisture to maintain texture.
- Place biscuits in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best results.
- Wrap biscuits individually in plastic wrap or aluminum foil. Place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature before use.
- If blueberries taste too sour, add an extra tablespoon of granulated sugar to the berries about 10 minutes before folding them into the dough.
- To prevent the dough from sticking to your hands and the work surface when spreading in the pan, dust with a little flour.
- For firmer biscuits, allow the dough to rest for 5 minutes before cutting to let the baking powder activate.
- Check doneness by inserting a toothpick after 30 minutes; it should come out clean for baked-through biscuits.
- Cover biscuits loosely with foil after 20 minutes if tops brown too quickly while baking.
- Bring chilled or frozen biscuits to room temperature before eating. Reheat gently if desired, using a low oven temperature or microwave briefly.
- Serve with simple fruit salad or Greek yogurt for breakfast options. For brunch, add scrambled eggs or sautéed spinach. Use toasted biscuits as a base for blueberry shortcakes, berry parfaits, or breakfast sandwiches. Top with honey, whipped cream, maple syrup, or berry compote for added flavor.
- Substitute frozen blueberries if necessary but ensure to drain excess moisture before folding into dough.
- For a lemony twist, consider incorporating lemon zest (not included in original recipe but may complement blueberries).
- Buttermilk can be substituted by mixing regular milk with a splash of vinegar if not available.
- Use fresh, plump, and firm blueberries for best flavor and texture.
- Use good quality, fresh all-purpose flour for a tender crumb; expired flour may affect texture adversely.
- Unsalted butter allows better control of salt content; ensure butter is cold when cutting in to produce flaky layers, though for this recipe the butter is melted for the baking dish base.
- Use fresh baking powder without additives to ensure appropriate rise.
- Granulated sugar both sweetens and promotes a golden, appealing crust.
- Buttermilk adds moisture as well as a tangy note, enhancing the biscuit crumb.