Blueberry biscuits are tender, buttery, and filled with juicy fresh blueberries. Made with simple pantry ingredients, these homemade biscuits make the perfect breakfast or dessert treat.
Preheat oven to 425 degrees Fahrenheit. Butter a 10 inch cast iron pan (or other similarly sized baking dish) and set aside.
In a bowl, add flour, sugar, salt, baking powder, and baking soda. Whisk to combine and remove clumps. (Or, add to a food processor and pulse a few times).
Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. Or, use a pastry cutter to cut cubed butter into flour mixture. (Or, add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Gently press blueberries into the top of your dough.
Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about 1 inch thick.
Using a 2.5 to 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this will seal the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get anywhere from 7 to 10 biscuits, depending on the size of your biscuit cutter.
Place biscuits close together (touching if possible) in your prepared pan. Bake for 16-20 minutes, or until tops are golden brown.
Notes
Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.
Recipe yields about seven 3-inch round biscuits, or ten 2.5-inch round biscuits. This will depend on the thickness of your dough and size of your biscuit cutter. Dough can also be sliced into squares with a sharp knife.
To use frozen blueberries: Place in colander and thaw completely. Strain excess juices and pat dry with a paper towel before adding to dough.