Blueberry Butter Swim Biscuits

No ratings yet

Blueberry Butter Swim Biscuits

These blueberry butter swim biscuits are soft fluffy and baked in melted butter for perfectly golden crispy edges. Made with simple ingredients and no kneading required, each bite is filled with sweet blueberries. It's an easy one pan biscuit recipe that's perfect for breakfast, brunch, or dessert.

Prep Time10

Cook Time25

Inactive time30

Total Time1 5

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: blueberry biscuits, blueberry butter swim biscuits

Servings: biscuits

Equipment

8x8 baking dish

Ingredients

1 cup fresh or frozen blueberries divided
6 tablespoons granulated sugar divided
1 tablespoon freshly squeezed lemon juice
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups buttermilk
8 tablespoons unsalted butter melted (1 stick)

Optional glaze:

1 cup confectioners' sugar
2 tablespoons milk plus more as needed

Instructions

Preheat the oven to 450°F with a rack in the center position.
In a small bowl, toss 3/4 cup of blueberries with 2 tablespoons of sugar and the lemon juice until fully coated. Set aside for 30 minutes to 1 hour. The sugar will draw out the juices and you'll fold that liquid in too. Reserve the remaining 1/4 cup of blueberries for the topping.
In a large bowl, whisk together the flour, baking powder, salt, and remaining 4 tablespoons of sugar until evenly combined.
Pour in the buttermilk and stir until the dough just comes together. Stop as soon as you don't see dry flour - overmixing will toughen the biscuits.
Gently fold in the sugared blueberries, including any syrupy liquid in the bowl.
Pour the melted butter into an 8x8-inch baking dish, coating the bottom completely. Spoon the dough in and spread it evenly to the edges. The butter will swim up around the biscuits as they bake.
Score the dough into 9 squares (3x3 grid). Scatter the reserved 1/4 cup of blueberries evenly over the top.
Bake at 450°F for 10 minutes, then reduce heat to 425°F and bake for an additional 15 to 20 minutes, until the tops are golden and the edges are set.

Notes

Don't overmix the dough. Stir just until the flour is incorporated to keep the biscuits soft and fluffy.
Use the blueberry juices. Fold in any liquid that collects in the bowl for extra flavor.
Let the biscuits cool before glazing. If they are still warm, the glaze with melt instead of setting on top.

Nutrition