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.Cookbook
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons granulated sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, cold and cubed
¾ 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 brushing
1 tablespoon coarse sugar for sprinkling on top
Instructions
- Preheat your oven
Set your oven to 425°F (220°C). If you’re camping, preheat a Dutch oven or campfire-safe baking setup. - Combine dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. - Add the butter
Cut 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. - Fold in blueberries
Gently stir in the blueberries, trying not to crush them. - Add the buttermilk
Pour in the buttermilk and stir until just combined. The dough should be shaggy but hold together. Don’t overmix.
- Shape and fold the dough
Transfer 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. - Cut the biscuits
Pat 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. - Prepare to bake
Place biscuits on a lined baking sheet. For softer sides, place them close together. For crispier edges, space them apart. - Brush and bake
Brush the tops with buttermilk or cream and sprinkle with coarse sugar if desired. Bake for 15-18 minutes or until golden brown. - Serve warm
These 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 Success
Keep 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 Camping
No special tools neededCookbook
Ingredients are easy to pack and store
Cooks well in a cast iron skillet or Dutch oven
Kids love helping with the dough
Delicious and comforting — perfect for mornings outdoors
Final Thoughts
Whether 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