Add the chilled, cubed butter to the dry mixture. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs. This step is crucial in creating a tender and flaky biscuit texture.
4. Gently fold in the fresh blueberries, taking care not to crush them. The burst of sweetness from the blueberries elevates these biscuits to a whole new level of deliciousness.
5. In a separate bowl, mix the buttermilk (or milk and vinegar mixture) and pure vanilla extract. Slowly pour this liquid mixture into the dry ingredients, stirring gently until a soft dough forms. Be careful not to overmix, as this could result in tough biscuits.
6. Flour a clean surface and turn the dough out onto it. Gently pat the dough into a 1-inch thick circle, handling it with a light touch to ensure tender biscuits.
7. Using a round biscuit cutter or the rim of a glass, cut out 12 biscuits from the dough. Press the cutter straight down without twisting to maintain their rise and fluffiness.
8. Transfer the biscuits to the prepared baking sheet, leaving a small space between each one to allow for even baking.
9. Optional: For a golden-brown finish, brush the tops of the biscuits with a light coat of melted butter.
10. Bake the Sweet Blueberry Biscuits in the preheated oven for 12-15 minutes or until they are golden on top and cooked through.
11. Once baked, remove the biscuits from the oven and let them cool slightly on a wire rack.
Serving Suggestions:
Continue Reading in next page
