Delish Blueberry Biscuits

Alright, folks, let me spill the tea on these wonderful, messy, perfectly imperfect Delish Blueberry Biscuits. We’re talking buttery, soft biscuits kissed with the sweet burst of blueberries. Imagine waking up on a lazy Sunday morning, shuffling around in slippers, and then biting into these bad boys. They’re a hug on a plate. And why should you try them? Because life is too short for boring breakfast, and these biscuits bring a little magic to your day.

So here’s how it goes down at my house: my hubs is all about the biscuits! When I whip up a batch of these babies, he practically teleports to the kitchen. Our little family has been making these almost every weekend. They’ve become a sort of delicious tradition in our chaos. Reminds me of that one time, we nearly burned the house down while trying to multitask brunch — it turned out okay-ish, but the memory? Priceless. Trust me, these biscuits will find a cozy corner in your heart as they have in ours.

Why You’ll Love This Delish Blueberry Biscuits

– They’re like a warm hug from your oven on a drizzly day.
– You get to sneak in fruit — almost feels like you’re being healthy.
– Perfect for when you want to impress the fam without too much fuss.

How to Make It

Picture this: you’re in your kitchen, music’s playing (Dance like no one’s watching, right?), and you decide today’s the day for those famous blueberry biscuits. Start by ransacking your pantry for flour, baking powder, all that jazz, and then the star – blueberries! Toss everything together (I promise spilling a little on the counter is part of the charm). Get your hands all doughy – it’s a bonding moment. Throw those beautiful blobs of dough into the oven, and while they’re baking, take a breather. When your kitchen starts to smell like heaven, you know you’re on to something.

Ingredient Notes

– Flour: This is the backbone. Go rogue with it too much, and your biscuits might moonlight as pancakes.
– Blueberries: The soul of the party. Frozen are fine when life’s a whirlwind, but fresh ones? Mwah!
– Butter: Bigger is better here. No one said pillows of happiness can be made with margarine.

Recipe Steps:
1. Preheat your oven to a toasty temp that won’t set off the smoke alarm.
2. Mix flour, sugar, and other dry goodies like you mean it.
3. Add butter until you think you’ve lost all control and it looks crumbly.
4. Toss in milk and fold those blueberries like they owe you money.
5. Dollop those batter blobs onto a baking sheet.
6. Bake till they look golden and heavenly, then cool.
7. Dive in and munch away with good vibes and coffee.

What to Serve It With

Pull out the fancy jam, or a slab of butter if you’re feeling vintage. Pair with a strong cup of joe or wear your chaos on a plate and opt for some fresh orange juice.

Tips & Mistakes

– Overmixing: Avoid it unless you want blueberry pancakes. Trust me.
– Baking Sheet Drama: Always line it, always. No one wants biscuit fossils.

Storage Tips

Should you have leftovers (I’m not judging, life happens!), plop them in an airtight container. They’re divine for breakfast, midnight snack, or cold. Actually, especially cold. It’s like a secret joy.

Variations and Substitutions

Sub sugar? Totally! Go with a drizzle of honey or maple syrup when your cupboards reflect an empty soul. Swap blueberries for whatever fruit isn’t toxic – pears work in a pinch. And when in doubt, skip what you’re out of and just hope for biscuit nirvana.

Frequently Asked Questions

Delish Blueberry Biscuits

Fluffy and buttery blueberry biscuits that are perfect for breakfast or a snack.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 0.25 cup sugar
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 0.5 cup unsalted butter cold, cubed
• ▢ 1.25 cups buttermilk
• ▢ 1 cup fresh blueberries washed and dried

Instructions

Preparation Steps

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Cut in the cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
• Gently fold in the buttermilk until just combined, then carefully fold in the blueberries.
• Turn the dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into 8 biscuits.
• Place biscuits on prepared baking sheet and bake for 20 minutes or until golden brown.
• Let cool slightly before serving warm with butter or jam.

Notes

Store leftover biscuits in an airtight container for up to 2 days or freeze for longer storage.