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Blueberry Biscuits
From-scratch Blueberry Biscuits are the most delicious treat you can get your hands on. These homemade biscuits are studded with fresh blueberries and bursting with delicious blueberry flavor.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
39 mins
Servings: 8 biscuits
Calories: 262 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups AP flour 240g
- 3 tablespoons granulated sugar 38g
- 1 tablespoon baking powder 14g
- 1 teaspoon kosher salt 4g
- 8 tablespoons unsalted butter 113g
- 1 cup blueberries 166g
- 2/3 cup milk 160g
- 1 tablespoon turbinado sugar 15g
- Extra milk for brushing
Instructions
- Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
- Combine the flour, sugar, baking powder and salt in a bowl. Whisk to combine.
- Grate the full stick of butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
- Add the blueberries to the mixture, tossing to coat in the flour mixture.
- Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected. The more you work it, the more risk you run of squishing the blueberries, too.
- Flour a flat surface or countertop. Flour your hands, too.
- Turn out the dough onto a floured countertop. Sprinkle flour on top of the dough, too.
- Pat the dough a 1.5" tall rectangle, working quickly, then fold it into thirds, bringing the short sides to meet in the middle, like you would a tri-fold pamphlet or a letter.
- Gently pat the dough into another 1.5" tall rectangle, and cut into squares with a sharp knife. You’ll have about 8, depending on the size you cut them into. (Ours were 1 ½” tall and 2 ½” wide.)
- Place on the prepared sheet pan, and transfer to the freezer for about 10 minuntes.
- Remove the biscuits from the freezer. Brush the tops with the additional milk. Sprinkle on the raw sugar.
- Bake for 14-16 minutes or until golden brown in the preheated oven.
- Enjoy with softened butter, jams and more!
Cup of Yum
Notes
- How to freeze: Once the biscuit dough has been made and cut, place them on a parchment-lined sheet pan and transfer to the freezer. Freeze until solid, then transfer to a freezer-safe bag to store for up to 3 months.How to bake from frozen: Preheat the oven, as specified above. Place the frozen biscuits on a parchment-lined sheet pan. Bake for 17-20 minutes, or until golden brown. They will take a little longer to bake than the fresh biscuits, but not so much longer that it will make a huge difference.
- How to store leftovers: When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. Leave at room temperature for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.
Nutrition Information
Serving
1 biscuit
Calories
262kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
33mg
(11%)
Sodium
302mg
(13%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
393IU
(8%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1 biscuit | |
| Calories | 262kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 33mg | 11% |
| Sodium | 302mg | 13% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.