Ingredients
Equipment
Instructions
- Preheat your oven to 425°F (220°C). Pour the 8 tbsp of melted butter into an 8x8 inch baking pan, spreading it to cover the bottom.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Pour the cold buttermilk into the dry ingredients. Stir until just combined – do not overmix. Gently fold in the blueberries.
- Spoon the dough into the center of the prepared pan with the melted butter. Gently spread the dough to the edges of the pan. The butter will push up the sides.
- Use a knife or bench scraper to cut the dough into 9 equal squares. This helps them bake evenly and makes serving easier.
- Bake for 25-30 minutes, or until the top is golden-brown and cooked through. A toothpick inserted into the center should come out clean.
- Let the biscuits cool in the pan for a few minutes before serving. This allows them to soak up some of the delicious butter. Serve warm.
Notes
Do not overmix the dough for the most tender biscuits.
If using frozen blueberries, do not thaw them first.
Store leftovers in an airtight container at room temperature for up to 3 days.
If using frozen blueberries, do not thaw them first.
Store leftovers in an airtight container at room temperature for up to 3 days.
