Preheat oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

Cut in Butter:

Add cold butter cubes to the flour mixture.

Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.

Add Buttermilk & Vanilla:

Stir in buttermilk and vanilla extract until just combined.

The dough will be shaggy—do not overmix.

Fold in Blueberries:

Gently fold in blueberries with a spatula, being careful not to mash them.

Shape Biscuits:

Turn dough out onto a lightly floured surface. Pat gently into a 1-inch thick rectangle.

Fold the dough in half once or twice to create flaky layers.

Pat it back out and use a biscuit cutter or glass to cut out biscuits. Reshape scraps as needed.

Bake:

Place biscuits on the prepared sheet. Sprinkle tops with a little sugar for a golden, crunchy finish.

Bake 15–18 minutes until golden brown and cooked through.

Optional Glaze:

Mix powdered sugar and milk or lemon juice. Drizzle over warm biscuits.

Serving and Storage Tips