Introduction:
Biscuits are a beloved comfort food, perfect for breakfast, brunch, or as a delightful snack. If you’re looking for a delicious, fruity twist on the classic biscuit, these Blueberry Buttermilk Biscuits are just the thing. Soft, fluffy, and bursting with fresh blueberries, these biscuits are light, buttery, and melt-in-your-mouth delicious.
The addition of buttermilk makes these biscuits incredibly tender, while the sweet-tart blueberries provide a pop of flavor that perfectly complements the biscuit’s rich, buttery taste. These Blueberry Buttermilk Biscuits are easy to make, and they pair wonderfully with butter, jam, or even whipped cream. Whether you’re serving them at a family gathering, a weekend brunch, or enjoying them by yourself with a cup of tea, these biscuits are sure to impress.
In this blog post, we’ll go over everything you need to know to make the best Blueberry Buttermilk Biscuits, including ingredients, step-by-step instructions, and helpful tips. Plus, we’ll share some variations and low-carb options so you can enjoy this treat no matter your dietary preferences.
Ingredients for Blueberry Buttermilk Biscuits
For the biscuits:
- 2 cups all-purpose flour: The main base for the biscuits, providing structure.
- 1 tablespoon sugar: Adds a hint of sweetness without overwhelming the biscuit’s flavor.
- 2 teaspoons baking powder: Helps the biscuits rise and become light and fluffy.
- 1/2 teaspoon baking soda: Aiding in leavening, it works with buttermilk to create a tender texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1/2 cup cold unsalted butter: Cold butter is essential for creating flaky layers in the biscuits.
- 3/4 cup buttermilk: The acidity in buttermilk helps activate the baking soda and creates a tender, moist biscuit.
- 1 cup fresh blueberries: The star ingredient! Fresh blueberries provide juicy bursts of flavor throughout the biscuit.
For the topping (optional):
- 1 tablespoon melted butter: To brush on top for a golden, shiny finish.
- 1 tablespoon sugar: To sprinkle over the top for a touch of sweetness and added crunch.
Instructions for Making Blueberry Buttermilk Biscuits
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscuits from sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Be sure to mix the dry ingredients thoroughly, as this will ensure the biscuits rise evenly during baking.
Step 3: Cut in the Butter
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter. This process is essential for creating the flaky texture in the biscuits. If you don’t have a pastry cutter, you can use a food processor to pulse the mixture.
Step 4: Add the Buttermilk
Make a well in the center of the flour mixture and pour in the buttermilk. Stir gently with a spoon until just combined. Be careful not to overmix; the dough should be slightly shaggy and lumpy. Overworking the dough can result in tough biscuits, so handle it as gently as possible.
Step 5: Fold in the Blueberries
Gently fold in the fresh blueberries. To prevent the blueberries from breaking and turning the dough purple, use a folding motion rather than stirring. If you’re using frozen blueberries, be sure to toss them in a little flour first before adding them to the dough.
Step 6: Turn Out the Dough and Form Biscuits
Lightly flour your work surface and turn the dough out onto it. Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half, then gently pat it out again to form a thicker rectangle. Repeat this process a couple of times to create layers. Then, using a round biscuit cutter or a glass, cut out biscuits from the dough, pressing straight down without twisting to ensure they rise properly.
Step 7: Bake the Biscuits
Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. If you want a golden, shiny finish, brush the tops of the biscuits with melted butter and sprinkle them with sugar. Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
Step 8: Cool and Serve
Once the biscuits are baked, remove them from the oven and let them cool on a wire rack for a few minutes. These biscuits are best enjoyed warm, so be sure to serve them right away, but they can also be stored for a couple of days in an airtight container.
Cook Notes
Tips for Perfect Blueberry Buttermilk Biscuits:
- Cold Butter: The key to flaky biscuits is using cold butter. Make sure your butter is chilled right before cutting it into the flour mixture.
- Don’t Overmix the Dough: When adding the buttermilk and folding in the blueberries, avoid overmixing the dough. Overworking it will make the biscuits dense instead of light and flaky.
- Flour the Berries: To prevent the blueberries from sinking to the bottom of the biscuits, toss them in a bit of flour before adding them to the dough. This helps suspend them throughout the dough.
- Use a Biscuit Cutter: To create clean edges and allow for even rising, use a biscuit cutter instead of a knife. Press straight down to avoid squishing the dough.
- Buttermilk Alternatives: If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
Variations of Blueberry Buttermilk Biscuits
1. Lemon Blueberry Biscuits
For an added burst of flavor, add 1 tablespoon of lemon zest to the dough. The citrusy note will pair wonderfully with the blueberries, making the biscuits even more refreshing.
2. Vegan Blueberry Biscuits
To make a vegan version of these biscuits, swap the butter for a plant-based butter and use a non-dairy milk (like almond or soy milk) in place of buttermilk. You can also use flax eggs or chia eggs as a substitute for the eggs in the recipe.
3. Cheese and Blueberry Biscuits
For a savory twist, you can add 1/2 cup of shredded cheddar cheese to the dough along with the blueberries. The sharp cheese balances out the sweetness of the blueberries and creates a rich, savory biscuit.
4. Whole Wheat Blueberry Biscuits
For a slightly heartier and healthier version, replace half of the all-purpose flour with whole wheat flour. This will give the biscuits more texture and a slightly nutty flavor, while still keeping them soft and fluffy.
Keto and Low-Carb Versions of Blueberry Buttermilk Biscuits
Keto Blueberry Biscuits
For a keto-friendly version of these Blueberry Buttermilk Biscuits, replace the all-purpose flour with almond flour and use a sugar substitute such as erythritol or monk fruit sweetener. Be sure to also use unsweetened almond milk or another keto-friendly milk alternative in place of buttermilk.
Keto Ingredients:
- 2 cups almond flour (instead of all-purpose flour)
- 1 tablespoon erythritol or monk fruit sweetener (instead of sugar)
- 1/2 cup cold unsalted butter
- 3/4 cup unsweetened almond milk
- 1 cup fresh blueberries
Low-Carb Blueberry Biscuits
To make these biscuits low-carb, replace the flour with coconut flour. Since coconut flour absorbs more liquid, you will need to increase the amount of liquid in the recipe. You can also use a low-carb sweetener in place of regular sugar.
Low-Carb Ingredients:
- 1 cup coconut flour
- 1 tablespoon stevia or monk fruit sweetener
- 1/2 cup cold unsalted butter
- 3/4 cup unsweetened almond milk
- 1 cup fresh blueberries
Frequently Asked Questions (FAQs)
1. Can I make these biscuits in advance?
Yes! You can make the biscuit dough in advance and store it in the refrigerator for up to 2 days. When ready to bake, simply cut out the biscuits and bake as directed. Alternatively, you can freeze the biscuits after cutting them out and bake from frozen.
2. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to toss them in a bit of flour before folding them into the dough. This helps prevent them from turning the dough blue.
3. What can I serve with these biscuits?
These biscuits are delicious on their own, but you can also serve them with butter, jam, whipped cream, or even a drizzle of honey. For a savory twist, try serving them with cheese or a dollop of sour cream.
4. How long will these biscuits stay fresh?
When stored in an airtight container, these biscuits will stay fresh for 2-3 days at room temperature. You can also freeze them for up to 3 months.
5. Can I make these biscuits gluten-free?
Yes, you can make these biscuits gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to also add xanthan gum if your flour blend does not already contain it to help with texture.
Conclusion
These Blueberry Buttermilk Biscuits are a perfect blend of rich, buttery flavor and fruity freshness. Whether you’re enjoying them as a breakfast treat, an afternoon snack, or as part of a larger meal, they are sure to become a new favorite in your household.
The combination of tender buttermilk biscuits and juicy blueberries is hard to beat, and with a few simple variations and substitutions, you can easily customize this recipe to fit your dietary preferences. From keto and low-carb versions to vegan adaptations, these biscuits are a versatile and delightful treat.
Give these Blueberry Buttermilk Biscuits a try the next time you’re in the mood for something indulgent yet light. They’ll quickly become a staple in your baking repertoire!
