Step 5: Pour in the Buttermilk

Make a well in the center of your flour mixture and pour in the cold buttermilk.

Use a spatula to gently bring the dough together. Do not overmix—your dough should look shaggy, not smooth. Overmixing leads to dense biscuits.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface. Pat it into a rectangle about ¾-inch thick.

To create flaky layers, use this simple folding trick:

1. Fold the dough in half like a book.
2. Rotate it a quarter turn.
3. Pat it back into a rectangle.
4. Repeat the folding process 2–3 times.

This technique mimics lamination and results in tall, layered biscuits.

Step 7: Cut Out the Biscuits

Using a round biscuit cutter, press straight down without twisting. Twisting seals the edges and prevents proper rising.

Place the biscuits close together on the baking sheet—their closeness helps them rise even taller.

Brush the tops with a little buttermilk and sprinkle with coarse sugar if you want a sparkling, lightly crunchy top.

Step 8: Bake Until Golden

Bake for 15–18 minutes, or until the tops are beautifully golden and the edges look crisp.

The blueberries may burst slightly as they bake, filling the biscuits with pockets of sweet juiciness.

Serving Suggestions

Flaky Blueberry Buttermilk Biscuits are delightful on their own, but they’re even better when served warm with:

• Honey butter
• Lemon glaze
• A drizzle of maple syrup
• Whipped cream for a dessert-style treat

They also pair wonderfully with coffee, tea, or a cozy weekend breakfast spread.

Make-Ahead Tips

• Freeze the dough: Cut the biscuits, freeze on a tray, and store them in a bag. Bake from frozen, adding 2–3 extra minutes.
• Reheat leftovers: A few minutes in a warm oven will bring back their fresh-baked softness.

Final Thoughts

Flaky Blueberry Buttermilk Biscuits blend buttery richness with bursts of bright berry flavor, creating a comforting treat that feels special without being complicated. With simple ingredients and a few smart techniques, you can enjoy bakery-quality biscuits right from your own kitchen.

If you’d like a variation—lemon blueberry, cinnamon sugar, or even strawberry biscuits—just let me know!