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Freshly baked blackberry buttermilk biscuits on a wooden table.

Blackberry Buttermilk Biscuits

Tender and flaky biscuits filled with juicy blackberries, perfect for a cozy breakfast or brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For the biscuit base.
  • 1 tablespoon baking powder Leavening agent.
  • ½ teaspoon baking soda Helps with rising.
  • ½ teaspoon salt Enhances flavor.
Wet Ingredients
  • 8 tablespoons cold unsalted butter, cut into small pieces Keep butter very cold for flakiness.
  • ¾ cup buttermilk Adds tang and moisture.
Fruits
  • 1 cup fresh blackberries (or frozen, thawed) For bursts of sweetness.
Optional Ingredients
  • 2 tablespoons sugar Optional, for added sweetness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
  3. Add the cold butter pieces into the flour mixture, and work the butter into the flour until it resembles coarse crumbs.
  4. Pour in the buttermilk and gently stir until the dough starts to come together, being careful not to overmix.
  5. Fold in the blackberries, being cautious not to mash them too much.
Baking
  1. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.
  2. Cut out biscuits using a biscuit cutter or a sharp knife, and place them on a parchment-lined baking sheet.
  3. Bake in the preheated oven for about 12-15 minutes, or until they are golden brown on top.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 210mgFiber: 1gSugar: 2g

Notes

These biscuits are fantastic on their own, but can be enhanced with fresh whipped cream, butter, or served with a side of fruit salad. For variations, consider using raspberries or blueberries, and for a vegan option, substitute butter with coconut oil and buttermilk with plant-based milk.

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