Sweet Blueberry Buttermilk Biscuits
INGREDIENTS:2 cups all-purpose flour1 tablespoon baking powder¼ teaspoon baking soda½ teaspoon salt¼ cup granulated sugar½ cup unsalted butter Cold and cubed.1 cup buttermilk1 cup fresh blueberries Or frozen, thawed.1 teaspoon vanilla extract Optional.INSTRUCTIONS:Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper if desired.In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.Pour in the buttermilk and add the blueberries and vanilla extract (if using). Gently mix the ingredients until just combined.Dust a clean surface with flour and turn the dough out onto it. Lightly knead the dough just a few times to bring it together.Pat the dough into a rectangle about 1 inch thick. Use a biscuit cutter or a glass to cut out biscuits. Place them on the prepared baking sheet.Gather any leftover dough, reroll it, and cut out additional biscuits until all the dough is used.Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.Remove from the oven and allow to cool slightly before serving.NOTES:These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.You can substitute other berries, such as raspberries or blackberries, for a different flavor.Serve warm with butter, jam, or a drizzle of honey for added sweetness.For an extra touch of sweetness, consider sprinkling a bit of sugar on top before baking.