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Serve these biscuits warm with butter, honey, or jam for an extra treat.
Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently in a microwave or oven.
To freeze, wrap biscuits individually in plastic wrap and place in a freezer bag. Thaw at room temperature before reheating.
Variations:
Substitute blueberries with raspberries or chopped strawberries.
Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
Mix in a handful of chopped nuts like pecans or walnuts for crunch.
Use coconut sugar or maple syrup in place of granulated sugar for a different sweetness profile.
FAQ:
Can I use frozen blueberries?
Yes, just fold them in gently without thawing to avoid discoloring the batter.
What can I use instead of buttermilk?
Mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes before using.
How do I prevent the biscuits from being too dense?
Avoid overmixing the batter; stir just until ingredients come together.
Can I make these biscuits gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
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