Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. This evenly distributes the leavening agents, which is essential for a consistent rise.
Step 3: Cut in the Cold Butter
Cut the butter into small cubes and add it to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining. These cold butter pieces are what create flaky layers as they melt in the oven.
Step 4: Add the Blueberries
Gently fold the blueberries into the flour-butter mixture. Be careful not to crush them, especially if using fresh berries. If using frozen blueberries, add them straight from the freezer to avoid bleeding color into the dough.
Step 5: Pour in the Buttermilk
Make a well in the center of the bowl and pour in the cold buttermilk. Stir gently with a fork or wooden spoon just until the dough comes together. The dough should look shaggy and slightly sticky—overmixing will make the biscuits tough.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. With floured hands, gently press it into a rough rectangle. Fold the dough over itself once or twice, then pat it down again. This simple folding creates layers without kneading.
Step 7: Cut the Biscuits
Press the dough to an even thickness. Use a round biscuit cutter or the rim of a glass to cut straight down—do not twist, as twisting seals the edges and prevents a good rise. Place the biscuits close together on the baking sheet for soft sides, or slightly apart for crisp edges.
Step 8: Bake Until Golden
Place the biscuits in the oven and bake until they are tall, flaky, and lightly golden on top. The blueberries will soften and release their juices, filling the biscuits with bursts of flavor.
Step 9: Cool Slightly and Serve
Remove from the oven and let the biscuits rest for a few minutes. Serve warm, plain or with butter, honey, or a drizzle of glaze if desired.
Tips for Perfect Flaky Biscuits
- Keep everything cold: Cold butter and cold buttermilk are key to flakiness.
- Handle gently: The less you work the dough, the lighter the biscuits will be.
- Use real buttermilk: Its acidity reacts with the leavening agents for better rise and flavor.
Final Thoughts
Flaky Blueberry Buttermilk Biscuits are a beautiful balance of rustic charm and bakery-style indulgence. With tender layers, a slight tang, and juicy blueberries in every bite, they’re a wonderful way to elevate a simple biscuit into something truly memorable. Bake a batch, serve them warm, and enjoy the comforting magic of homemade biscuits at their best.
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