- 2 cups (250g) all-purpose flour(spooned & leveled)
- ¼ cup (50g) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup (1 stick / 115g) unsalted butter, ice-cold & cubed
- ¾ cup (180ml) cold buttermilk (or milk + 1 tsp vinegar)
- 1 cup fresh blueberries (or frozen, unthawed)
- 1 tsp lemon zest (optional, for brightness)
For the Glaze (Optional):
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk or lemon juice
- ½ tsp vanilla extract
Substitutions:
- Gluten-free? Use 1:1 GF flour blend.
- Dairy-free? Swap butter for vegan butter & buttermilk for almond milk + vinegar.
- No buttermilk? Mix ¾ cup milk + ¾ tbsp vinegar (let sit 5 mins).
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- In a large bowl, whisk flour, sugar, baking powder, and salt.
2. Cut in the Butter
- Add cold cubed butter. Use a pastry cutter (or fingers) to work it into pea-sized crumbs.
- Pro Tip: Chill the bowl & tools beforehand for extra flakiness!
3. Add Wet Ingredients
- Pour in buttermilk and lemon zest (if using). Stir gently with a fork until just combined (dough will be shaggy).
- Fold in blueberries carefully to avoid crushing.
4. Shape & Cut
- Turn dough onto a floured surface. Pat into a 1-inch thick rectangle.
- Fold dough over itself 3 times (for layers!), then pat down again.
- Cut into 8 squares (or use a round cutter).
5. Bake to Perfection
- Place biscuits on the sheet, 2 inches apart.
- Bake 12-15 mins until golden. Cool 5 mins before glazing.
Pro Tips:
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