Description
A Southern-inspired breakfast treat that combines flaky buttermilk biscuits with the sweet burst of fresh blueberries. Perfect for breakfast, brunch, or special occasions
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk, cold
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cubed butter and cut it into the dry mixture using a pastry cutter until it resembles coarse crumbs.
- Gently fold in the fresh blueberries.
- Create a well in the center of the mixture and pour in the cold buttermilk. Use a fork to mix until just combined.
- Turn the dough onto a floured surface and shape it into a rectangle. Fold the dough over itself 2-3 times for layers.
- Flatten the dough to about 1-inch thickness and cut into rounds using a biscuit cutter.
- Place biscuits on the baking sheet, spaced 2 inches apart, and bake for 12-15 minutes until golden brown.
Notes
- Ensure all ingredients remain cold to achieve flaky layers.
- Use a light touch when folding the dough to avoid overworking it.
- Store biscuits in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 7g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg