Description
Easy, fluffy blueberry biscuits made with simple pantry ingredients. These tender, buttery biscuits are packed with fresh blueberries and ready in just 22 minutes! Perfect for breakfast, brunch, or as a sweet treat any time of day.
Ingredients
Dry Stuff:
- 2 cups all-purpose flour
- 3 tablespoons granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Stuff:
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup milk (whole or 2%)
- 1 tablespoon fresh lemon juice
The Good Part:
- 1 cup fresh blueberries
Instructions
Step 1: Oven to 425°F. Parchment on baking sheet.
Step 2: Whisk all dry ingredients in big bowl. Make sure cinnamon gets distributed evenly.
Step 3: Pour melted butter, milk, and lemon juice into flour mixture. Stir just until combined. Seriously, stop when you still see some flour streaks.
Step 4: Add blueberries and fold gently. Don’t mash them or everything turns purple.
Step 5: Scoop quarter-cup portions onto sheet. Space them apart – they spread a little.
Step 6: Bake 9-12 minutes until tops are golden. They’ll spring back when poked lightly.
Notes
Take milk out thirty minutes before baking so it’s room temp. Cold milk makes the melted butter seize up into little chunks. Not the end of the world but not ideal either.
Fresh lemon juice tastes so much better than bottled. I keep lemons around just for baking now. The bottled stuff tastes artificial.
Don’t open the oven door for the first eight minutes. They need that initial blast of heat to rise properly. I learned this after making flat biscuits several times.
Let the melted butter cool slightly. If it’s too hot, it can cook the milk proteins and make everything weird. Warm is good, hot is not.
Use light-colored baking sheets if you have them. My dark ones always brown the bottoms before the tops are done.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American