Ingredients
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and granulated sugar.
- Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gently fold in the fresh blueberries, being careful not to crush them.
- In a separate small bowl, combine milk and vanilla extract.
- Pour the milk mixture into the dry ingredients and stir just until combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together.
- Pat the dough into a 1-inch thick rectangle and cut into 8 squares or use a biscuit cutter for rounds.
- Place the biscuits on the prepared baking sheet and sprinkle the tops with coarse sugar if desired.
- Bake for 12-15 minutes, or until the biscuits are golden brown on top.
- Remove from oven and allow to cool slightly before serving.
Notes
For extra fluffiness, use very cold butter and avoid overworking the dough. If using frozen blueberries, do not thaw them before mixing to avoid excess moisture in the dough. Add a light glaze or lemon zest for more flavor.
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