“We made this when we were camping last summer and all of the kids begged to do it again this year”
These tender and flaky biscuits are bursting with juicy blueberries. Perfect for a leisurely brunch or a sweet afternoon treat, these biscuits are best served warm with butter and jam.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 tablespoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, chilled and cubed | 1/2 cup |
| Fresh blueberries | 1 cup |
| Buttermilk (or milk with 1 tablespoon white vinegar) | 3/4 cup |
| Pure vanilla extract | 1 teaspoon |
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut butter into flour mixture until it resembles coarse crumbs.
- Gently fold in blueberries.
- Combine buttermilk and vanilla. Pour into dry ingredients, stirring until a soft dough forms.
- Pat dough into a 1-inch thick circle. Cut into 12 biscuits.
- Place biscuits on prepared baking sheet.
- Optional: Brush tops with melted butter.
- Bake for 12-15 minutes, or until golden brown.
- Let cool slightly on a wire rack.
