Of course! These Flaky Blueberry Buttermilk Biscuits are the perfect marriage of a tender, buttery biscuit and sweet, juicy blueberries. They’re fantastic for breakfast, brunch, or as a snack.
Here is a detailed, recipe-formatted guide to creating these delicious treats.
Flaky Blueberry Buttermilk Biscuits
This recipe focuses on technique to ensure maximum flakiness. The key is keeping your ingredients cold and handling the dough as little as possible.
Yield: 8-10 large biscuits
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Chill Time: 15 minutes (crucial!)
Ingredients
· 2 ½ cups (312g) all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· ¾ teaspoon baking soda
· 1 teaspoon salt
· ½ cup (1 stick / 113g) unsalted butter, very cold + 2 Tbsp melted for brushing
· 1 cup (240ml) cold buttermilk, plus more for brushing
· 1 cup (140g) fresh blueberries (see note on frozen)
· Coarse sugar, for sprinkling (optional)
Instructions
- Prepare the Ingredients:
· Place your butter in the freezer for at least 20-30 minutes before starting. Measure your buttermilk and keep it in the fridge until the last second.
· Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
· In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.
- Incorporate the Butter:
· This is the most important step. Take the very cold butter from the freezer and use a box grater to grate it directly into the flour mixture. Alternatively, you can cut it into small cubes and use a pastry cutter or your fingers to quickly work it into the flour until the mixture resembles coarse meal with some larger, pea-sized pieces of butter remaining. These butter pieces are what create flakiness.
- Add Wet Ingredients:
· Create a well in the center of the flour mixture. Pour the cold buttermilk into the well.
· Use a fork to gently stir until the dough is just combined and begins to form a shaggy mass. It will be sticky and there should still be visible floury bits. Do not overmix.
- Add Blueberries & Form the Dough:
· Gently scatter the blueberries over the dough. With a very light hand, fold the dough over itself a few times to incorporate the berries. Some will break and smear; this is fine and adds color!
· Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough ¾-inch thick rectangle.
- Create Layers (Lamination):
· Using a bench scraper or your hands, fold the dough into thirds like a letter.
· Give the dough a quarter turn, then gently pat it down again into another ¾-inch thick rectangle. Repeat this folding process one more time (for a total of two folds).
- Cut the Biscuits:
· After the second fold, gently pat the dough into a final 1-inch thick rectangle.
· Dip a 2.5 or 3-inch round biscuit cutter in flour and press straight down into the dough without twisting. Twisting seals the edges and prevents the biscuits from rising high.
· Place the cut biscuits on the prepared baking sheet, with their sides just touching. This helps them rise upwards.
· Gather the scraps, press them together gently (do not knead), and cut out more biscuits.
- Chill and Bake:
· Place the entire baking sheet of biscuits in the freezer for 15 minutes. This re-chills the butter, which is critical for the final result.
· Right before baking, brush the tops with a little cold buttermilk and sprinkle with coarse sugar, if using.
· Bake for 15-18 minutes, or until the tops are golden brown and the biscuits have risen beautifully.
- Serve:
· Remove from the oven and, if desired, brush the hot tops with the melted butter for an extra-rich flavor and soft top.
· Let cool on the pan for 5 minutes before serving warm.
Chef’s Notes & Tips for Success:
· Keeping it Cold: The secret to flaky layers is solid bits of butter that steam in the oven. If the butter melts before baking, you’ll have dense biscuits. Work quickly and use cold ingredients.
· Frozen Blueberries: You can use frozen blueberries DO NOT THAW THEM. Toss them in a tablespoon of flour first to help prevent bleeding too much. Expect a slightly longer bake time (1-2 minutes).
· Handling the Dough: The less you handle the dough, the more tender your biscuits will be. It’s okay if the dough is a bit messy and shaggy.
· Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then filling it the rest of the way with whole milk. Let it sit for 5-10 minutes until it curdles.
· Storage: Biscuits are best eaten the day they are made. Reheat leftovers in a 350°F (175°C) oven for 5-10 minutes to refresh them.
Enjoy your incredibly flaky, buttery, and bursting-with-blueberry biscuits