These biscuits are buttery, golden on top, bursting with juicy blueberries, and incredibly easy to make. Whether you’re cooking at home or out in the woods, this recipe is simple, delicious, and sure to become a family favorite.Ingredients2 cups all-purpose flour1 tablespoon baking powder½ teaspoon baking soda2 tablespoons granulated sugar½ teaspoon salt½ cup (1 stick) unsalted butter, cold and cubed¾ cup cold buttermilk (plus extra for brushing the tops)1 cup fresh or frozen blueberries (do not thaw if frozen)Optional:1 tablespoon buttermilk or cream for brushing1 tablespoon coarse sugar for sprinkling on topInstructions1. Preheat your ovenSet your oven to 425°F (220°C). If you’re camping, preheat a Dutch oven or campfire-safe baking setup.2. Combine dry ingredientsIn a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.3. Add the butterCut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized bits of butter still visible.4. Fold in blueberriesGently stir in the blueberries, trying not to crush them.5. Add the buttermilkPour in the buttermilk and stir until just combined. The dough should be shaggy but hold together. Don’t overmix.6. Shape and fold the doughTransfer the dough to a lightly floured surface. Pat it into a rectangle, then fold it into thirds like a letter. Turn the dough and repeat the folding 2-3 more times to create flaky layers.7. Cut the biscuitsPat the dough to about 1 inch thick. Use a biscuit cutter or glass to cut out rounds. Avoid twisting the cutter to ensure even rise.8. Prepare to bakePlace biscuits on a lined baking sheet. For softer sides, place them close together. For crispier edges, space them apart.9. Brush and bakeBrush the tops with buttermilk or cream and sprinkle with coarse sugar if desired. Bake for 15-18 minutes or until golden brown.10. Serve warmThese are best served warm, fresh out of the oven. Add a smear of butter, honey, or a light glaze if you’re feeling fancy.Tips for SuccessKeep everything cold. Cold butter and buttermilk make for the flakiest biscuits.Don’t overmix. Overworking the dough makes biscuits tough instead of tender.Freeze your butter. For even more flakiness, freeze your butter and grate it into the flour.Add a citrus twist. A little lemon zest in the dough brightens the flavor and pairs beautifully with blueberries.Why This Recipe Works So Well for CampingNo special tools neededIngredients are easy to pack and storeCooks well in a cast iron skillet or Dutch ovenKids love helping with the doughDelicious and comforting — perfect for mornings outdoorsFinal ThoughtsWhether you’re enjoying these biscuits around a picnic table or at your kitchen counter, they bring that perfect balance of comfort and flavor. They’re simple enough for a weekday morning, but special enough to be part of your favorite memories — just like they are for us.
Flaky Blueberry Buttermilk Biscuits
