Quick Blueberry Biscuits
Enjoy fresh, homemade biscuits filled with blueberries in just 30 minutes with this quick and easy recipe.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute with whole wheat flour for a healthier option.
- 1 tablespoon baking powder This is crucial for achieving that fluffy texture.
- 1/2 teaspoon salt Balances the sweetness of blueberries.
- 1/4 cup granulated sugar Feel free to reduce the sugar or use coconut sugar for a lower glycemic index.
Wet Ingredients
- 1/2 cup unsalted butter, chilled and cubed Margarine can be used as a substitute if needed.
- 3/4 cup milk Plant-based milk (like almond or oat milk) works perfectly too.
Fruit
- 1 cup fresh or frozen blueberries If frozen, there's no need to thaw!
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 cup of sugar.
- Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- Pour in 3/4 cup of milk and mix gently until just combined—don't overmix!
- Fold in 1 cup of blueberries gently to avoid breaking the berries.
- On a lightly floured surface, turn out the dough. Pat it into a rectangle about 1 inch thick.
- Cut out biscuits using a round cutter and place them on a baking sheet lined with parchment paper.
Baking
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
For healthier biscuits, use Greek yogurt instead of milk or substitute half of the all-purpose flour with almond flour. Store in an airtight container at room temperature for up to three days or freeze in a ziplock bag for up to two months.