Perfect for breakfast or as an afternoon snack

This slightly sweet Blueberry Biscuit recipe will keep you going back for more, as each mouthful bursts with delicious blueberry flavor. They are good for breakfast or as an afternoon snack, adding a touch of comfort to your day.

Here’s the recipe so you can enjoy making these delicious biscuits at home and share them with your family and friends!

Hollywood Beat magazine Test Kitchen

Blueberry Biscuits

Servings: 9 | Difficulty: Easy

PREP TIME: 10 minutes +  COOK TIME: 40 to 50 minutes =  TOTAL TIME: 1 hour

Ingredients

• 1 tablespoon butter to grease the baking pan
• 1 stick of cold butter plus 2 tbsp cut into 1⁄2-inch pieces
• 3 cups all-purpose flour

• 1/2 cup sugar

• 2 teaspoons baking powder
• 
1/2 teaspoon baking soda
• 
1 teaspoon salt
• 
1 1⁄2 cups blueberries, fresh or frozen
**
• 1 2/3 cups buttermilk, cold***

Directions

1. Preheat the oven to 425°F (220°C)
2. Grease an 8-inch square baking pan with butter on the edges and bottom.
3. Mix the flour, sugar, baking soda, baking powder, and salt in a food processor for a few seconds.
4. Add the butter to the flour mixture and pulse until it resembles crumbs. A few seconds is enough.
5. Transfer the mixture to a large mixing bowl and add the blueberries. Toss gently in the flour mixture.
6. Gently stir in buttermilk until no dry flour remains.
7. Using a rubber spatula, transfer the dough to the prepared pan and spread it evenly, including the corners.
8. Cut the dough into nine equal squares with a bench scraper. Remember to spray the bench scraper with some vegetable oil spray first. Just make sure you don’t cut all the way through!
9. Bake for 40 to 50 minutes, or until the top turns a nice golden brown color and a knife inserted in the middle of the biscuit comes out clean.
10. Remove the biscuit pan from the oven and let it cool for five minutes. To take the biscuits out, place a wire rack on top and flip the pan over. Then, use another wire rack to turn the biscuits right side up.
11. Brush the tops of the biscuits with butter.
12. Let the biscuits cool for 10 minutes. Then, using a serrated knife, cut along the scored lines and serve warm.

An alternative to whole pan baked biscuits.

Scoop or drop spoonfuls of the dough onto a prepared baking sheet, forming individual biscuits.
Bake for 15 to 20 minutes or until they turn golden brown, then allow them to cool a bit before serving.

TIPS

** Fresh or frozen blueberries– If you don’t have fresh blueberries, use frozen blueberries. Do not thaw the blueberries. Add them to the flour mixture and toss to coat.

*** Buttermilk – If you don’t have buttermilk, add 1 tablespoon of white vinegar to a measuring cup and then add milk to equal 1 cup of substitute buttermilk. Stir and allow to sit for 5 minutes.