Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C). Place the stick of unsalted butter in an 8x8 inch baking dish and put it in the oven to melt completely.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Pour in the buttermilk and gently mix until the dough just comes together. Be careful not to overmix. A few lumps are expected and desired for a tender biscuit.
- Gently fold the fresh blueberries into the batter.
- Carefully remove the hot baking dish with the melted butter from the oven. Pour the biscuit batter into the center of the pan, spreading it evenly to the edges.
- Using a knife or bench scraper, cut the dough into 9 equal squares. This helps the butter bubble up and cook the sides of each biscuit.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center biscuit comes out clean.
- Allow the biscuits to cool for a few minutes in the pan before serving. Enjoy warm!
Notes
Do Not Overmix: For the most tender and fluffy biscuits, mix the batter as little as possible.
Blueberry Options: Frozen blueberries can be used directly from the freezer; do not thaw them. You may need to add 2-3 minutes to the bake time.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.
Blueberry Options: Frozen blueberries can be used directly from the freezer; do not thaw them. You may need to add 2-3 minutes to the bake time.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days.