Blueberry Biscuits


– 2 cups all-purpose flour, plus more for dusting
– 1 tablespoon baking powder
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small pieces
– 3/4 cup cold whole milk
– 1 cup fresh blueberries
– 2 tablespoons heavy cream, for brushing
– Extra sugar for sprinkling, optional


1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the 2 cups of flour, baking powder, sugar, and salt.

3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Gradually add the milk, stirring just until the dough comes together. Be careful not to overmix.

5. Gently fold in the blueberries, trying not to crush them as you mix.

6. On a lightly floured surface, turn out the dough and knead very lightly just a few times until it holds together.

7. Pat the dough into a 1-inch-thick round. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.

8. Brush the tops of the biscuits with heavy cream and if you like a little added sweetness, sprinkle with a bit of sugar.

9. Bake for 15-18 minutes, or until they are golden brown on top.

10. Allow the biscuits to cool slightly on a wire rack before serving.


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