Description
When it comes to comfort baking with a fruity twist, these Blueberry Butter Swim Biscuits are everything you didn’t know you needed.
Ingredients
Biscuit Dough:
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 1 cup fresh blueberries (or frozen, not thawed)
Butter Layer:
- ½ cup (1 stick) unsalted butter, melted
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Set your oven to 450°F (230°C). Place the baking dish with butter in the oven while it preheats to melt it completely.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Pour in the buttermilk and stir until just combined—do not overmix. Gently fold in the blueberries.
Once the butter is fully melted, carefully remove the baking dish from the oven. Pour the biscuit dough over the butter and spread evenly. Do not stir.
Place the dish back in the oven and bake for 25–30 minutes, or until the top is golden brown and a toothpick comes out clean.
Let the biscuits cool for 10 minutes before slicing. If desired, mix up the glaze and drizzle over the top for extra sweetness.
Notes
- Use cold buttermilk: This helps the biscuits rise better and gives them a tender crumb.
- Don’t overmix: Stir only until the flour is moistened. Overmixing leads to dense biscuits.
- Frozen blueberries? Toss them with a tablespoon of flour before folding into the batter to prevent bleeding.
- Use real butter: The richness of butter is key to this recipe. Margarine or oil won’t give the same result.
- Let rest after baking: Resting helps the butter reabsorb into the biscuits, making them richer and easier to slice.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 260 kcal
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
Keywords: Blueberry Butter Swim Biscuits