Substitutions:
Gluten-free? Use 1:1 GF flour blend.
Dairy-free? Swap butter for vegan butter & buttermilk for almond milk + vinegar.
No buttermilk? Mix ¾ cup milk + ¾ tbsp vinegar (let sit 5 mins).
Step-by-Step Instructions
see continuation on next page
Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, and salt.
2. Cut in the Butter
Add cold cubed butter. Use a pastry cutter (or fingers) to work it into pea-sized crumbs.
Pro Tip: Chill the bowl & tools beforehand for extra flakiness!
3. Add Wet Ingredients
Pour in buttermilk and lemon zest (if using). Stir gently with a fork until just combined (dough will be shaggy).
Fold in blueberries carefully to avoid crushing.
4. Shape & Cut
Turn dough onto a floured surface. Pat into a 1-inch thick rectangle.
Fold dough over itself 3 times (for layers!), then pat down again.
Cut into 8 squares (or use a round cutter).
5. Bake to Perfection
Place biscuits on the sheet, 2 inches apart.
Bake 12-15 mins until golden. Cool 5 mins before glazing.
Pro Tips:
Freeze butter 10 mins before using for ultra-flaky layers.
Don’t twist the cutter—press straight down for better rise.
Brush tops with buttermilk before baking for extra browning.
Troubleshooting Advice
Creative Variations
Lemon Blueberry
Add 2 tbsp lemon juice to glaze for tang.
Cinnamon Sugar
Roll dough in cinnamon-sugar before baking.
Cream Cheese Swirl
Layer softened cream cheese in folded dough.
️ Serving Suggestions
Breakfast: Split & slather with honey butter.
Dessert: Top with whipped cream & extra berries.
Brunch: Serve with clotted cream & jam.
Conclusion: Bake, Savor, Repeat!
These Sweet Blueberry Biscuits are a foolproof way to impress—whether you’re a beginner or seasoned baker. With their melt-in-your-mouth layers and juicy berry bursts, they’re guaranteed to disappear fast!
Enjoy!
ADVERTISEMENT
