My mother took one bite and came asking for the recipe

There’s a certain magic in the air when the scent of freshly baked biscuits mingles with the sweetness of blueberries. It takes me back to simpler times, when summer’s bounty was tucked away into every treat we could think of. Blueberry biscuits have a special place in my heart, a blend of soft, flaky pastry and bursts of bright, juicy fruit. Imagine taking a bit of your favorite pie and mixing it with the warm embrace of a homemade biscuit – that’s what you get here. They’re perfect for when you want to capture the essence of summer year-round or when you just need that comfort only a time-honored recipe can provide.
These blueberry biscuits are delightful on their own, but to make a complete breakfast, serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet treat. For a more savory balance, pair them with creamy butter, honey, or a slice of sharp cheddar cheese. They also go wonderfully alongside a pot of fresh coffee or a tall glass of cold milk.

– 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.

Variations & Tips
– For a zestier twist, add the grated zest of a lemon to the dough to complement the blueberries.
– If blueberries aren’t in season, feel free to substitute with frozen blueberries (do not thaw), keeping in mind they may dye the dough a bit.
– For those with a sweeter tooth, a simple powdered sugar glaze can be drizzled over the top of the biscuits once they’ve cooled down a bit.
– Remember, the key to flaky biscuits is cold butter and working quickly to keep the dough cool. If the dough gets too warm, pop it in the fridge for a few minutes before continuing.
– And always handle your dough with love but also with efficiency – too much handling will result in tough biscuits, and we want them as tender as a heart warmed by a morning sunbeam.


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