These Blueberry Butter Swim Biscuits are the ultimate breakfast or brunch treat. Imagine soft, buttery biscuits loaded with fresh, juicy blueberries and topped with a sweet vanilla glaze. The magic of these biscuits is how they “swim” in melted butter while baking, creating a rich, golden crust and a tender, moist interior. Whether served warm with coffee or as a snack, these biscuits are a crowd-pleaser and incredibly easy to make.
Easy Blueberry Butter Swim Biscuits Recipe
Blueberry Butter Swim Biscuits recipe combines the buttery richness of traditional biscuits with the sweet burst of blueberries and a drizzle of vanilla glaze for an extra touch of indulgence. These biscuits are baked in melted butter, giving them an irresistibly crispy bottom and soft, fluffy texture. Perfect for family breakfasts, brunch gatherings, or simply treating yourself to something special.
Serve them warm and enjoy the buttery, sweet goodness in every bite!
Why Our Blueberry Butter Swim Biscuits Are the Best
Our Blueberry Butter Swim Biscuits stand out for their simplicity, rich buttery flavor, and sweet glaze that complements the tangy blueberries perfectly. Plus, there’s no need for rolling or cutting the dough—just mix, pour, and bake!
Ingredients Notes for Blueberry Butter Swim Biscuits
Each ingredient in this recipe works together to create soft, buttery biscuits bursting with flavor:
For the Biscuits:
- ½ cup butter, melted – Adds richness and creates a golden, crispy bottom.
- 2½ cups all-purpose flour – The base for the dough, providing structure.
- ¼ cup sugar – Sweetens the dough slightly and complements the blueberries.
- 1 tablespoon baking powder – Gives the biscuits their rise and fluffiness.
- ½ teaspoon salt – Balances the sweetness and enhances flavor.
- 1¾ cups buttermilk – Creates a soft and tender texture while adding tanginess.
- 1½ cups fresh blueberries – The star ingredient, adding bursts of juicy sweetness.
For the Glaze:
- 1 cup powdered sugar – Sweetens the glaze.
- ½ teaspoon vanilla extract – Adds warm, aromatic flavor to the glaze.
- 1½ tablespoons milk (or more) – Thins the glaze to the desired consistency.
Ingredient Substitution Tip: No buttermilk? Make a substitute by adding 1 tablespoon lemon juice or vinegar to enough milk to make 1¾ cups, then let it sit for 5 minutes. For a different twist, try using raspberries, blackberries, or a berry mix instead of blueberries.
Kitchen Tools Needed for Blueberry Butter Swim Biscuits
To make these sweet, Blueberry Butter Swim Biscuits, you’ll need:
- 9-inch baking dish
- Mixing bowls
- Whisk
- Spatula
- Sharp knife
How to Make Blueberry Butter Swim Biscuits
These biscuits are quick and easy to make—perfect for busy mornings or last-minute guests.
1. Preheat the Oven
Preheat your oven to 450°F (232°C). Pour the melted butter into the bottom of a 9-inch baking dish and set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together 2½ cups flour, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon salt until well combined.
3. Add the Buttermilk
Gradually pour in the 1¾ cups buttermilk, gently stirring until just combined. The dough will be sticky and lumpy—avoid overmixing to keep the biscuits tender.
4. Fold in the Blueberries
Gently fold in the 1½ cups fresh blueberries, being careful not to crush them. Evenly distribute the blueberries throughout the dough.
5. Shape and Cut the Biscuits
Pour the dough into the prepared baking dish with the melted butter. Use a spatula to evenly smooth the top. Using a sharp knife, cut the dough into 9 pieces (two cuts across and two cuts down). This will make it easier to separate the biscuits after baking.
6. Bake the Biscuits
Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown on top and a toothpick inserted in the center comes out clean.
7. Prepare the Glaze
While the biscuits bake, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 1½ tablespoons milk in a small bowl. If the glaze is too thick, add more milk, 1 teaspoon at a time, until it reaches your desired consistency.
8. Glaze the Biscuits
Once the biscuits are done, let them cool for a few minutes. Drizzle the glaze over the warm biscuits for a sweet finishing touch.
9. Serve and Enjoy
Cut or pull apart the biscuits and serve warm. These biscuits are best enjoyed fresh from the oven!
How To Store Blueberry Butter Swim Biscuits
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 1 week, or freeze for up to 3 months.
To reheat, warm the biscuits in a 350°F oven for about 10 minutes to restore their crispiness. For a quicker option, microwave them for 30 seconds, though the texture may be softer.
Blueberry Butter Swim Biscuits Variations
This recipe is wonderfully versatile—here are some fun ways to switch it up:
- Mixed Berry Biscuits: Use a mix of blueberries, raspberries, and blackberries for a variety of fruity flavors.
- Lemon Blueberry Biscuits: Add 1 teaspoon lemon zest to the dough for a bright citrusy note.
- Cinnamon Sugar Biscuits: Sprinkle a mix of cinnamon and sugar over the dough before baking for a spiced twist.
- Chocolate Chip Biscuits: Swap the blueberries for chocolate chips for a decadent treat.
- Nutty Biscuits: Fold in chopped walnuts or pecans with the blueberries for a nutty crunch.
What To Serve With Blueberry Butter Swim Biscuits
These biscuits are delicious on their own, but here are some pairing ideas:
- Fresh fruit: Serve with a side of sliced strawberries, bananas, or melons for a light and refreshing breakfast.
- Whipped cream: Add a dollop of whipped cream for an extra indulgent treat.
- Yogurt: Pair with a bowl of Greek yogurt drizzled with honey for a balanced meal.
- Coffee or tea: These biscuits are a perfect companion for your favorite morning beverage.
Top Tips for Perfect Blueberry Butter Swim Biscuits
- Don’t Overmix the Dough: Overmixing can result in dense, tough biscuits. Stir just until the dry ingredients are combined.
- Distribute Blueberries Evenly: Gently fold in the blueberries to avoid crushing them and clumping in one spot.
- Use Fresh Blueberries: Fresh blueberries work best for this recipe, but frozen blueberries can be used in a pinch—just make sure to thaw and pat them dry first.
- Cut Before Baking: Pre-cutting the dough in the baking dish ensures even cooking and easy separation after baking.
- Glaze Moderately: Start with a little glaze and add more if desired—it’s easier to add than to take away!
Helpful Notes
- For extra crispiness, bake the biscuits a little longer until the tops are deeply golden brown.
- If your dough feels too sticky, lightly flour your hands or spatula when handling it.
- You can skip the glaze if you prefer a less sweet biscuit, but it adds a delightful touch!
Tips from Well-Known Chefs
- Ina Garten: “Adding a pinch of salt to sweet recipes like this enhances the flavors and balances the sweetness.
- Ree Drummond: “Butter is key—don’t skimp on it for that rich, indulgent flavor!”
- Mary Berry: “Allow the biscuits to cool slightly before glazing to avoid the glaze melting completely.”
Frequently Asked Questions (FAQ)
1. Can I use frozen blueberries?
Yes, but make sure to thaw and pat them dry before folding them into the dough to prevent excess moisture.
2. Can I make these biscuits ahead of time?
Absolutely! Bake the biscuits a day ahead and reheat them in the oven at 350°F for about 10 minutes before serving.
3. What if I don’t have buttermilk?
Make a quick substitute by mixing 1 tablespoon lemon juice or vinegar with enough milk to make 1¾ cups. Let it sit for 5 minutes before using.
4. Can I freeze the biscuits?
Yes! Store them in an airtight container and freeze for up to 3 months. Reheat in the oven before serving.
5. Can I skip the glaze?
Yes, the glaze is optional. The biscuits are still delicious without it, but it adds a sweet finishing touch.
Enjoy these soft, buttery Blueberry Butter Swim Biscuits, and bring a little sweetness to your breakfast or brunch table!
Blueberry Butter Swim Biscuits Recipe
Ingredients
For the Biscuits:
- – ½ cup butter melted
- – 2 ½ cups all-purpose flour
- – ¼ cup sugar
- – 1 tablespoon baking powder
- – ½ teaspoon salt
- – 1 ¾ cups buttermilk see notes for substitution
- – 1 ½ cups fresh blueberries
For the Glaze:
- – 1 cup powdered sugar
- – ½ teaspoon vanilla extract
- – 1 ½ tablespoons milk or more, as needed
Instructions
- Preheat the Oven: Preheat your oven to 450°F. Pour the melted butter into the bottom of a 9-inch baking dish and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add Buttermilk: Gradually pour in the buttermilk while gently stirring the mixture. Stir just until combined; the dough will be sticky and slightly lumpy. Avoid overmixing.
- Fold in Blueberries: Gently fold in the fresh blueberries, ensuring even distribution throughout the dough without crushing them.
- Shape and Cut Biscuits: Pour the dough into the baking dish over the melted butter. Evenly spread and smooth the dough with a spatula. Using a sharp knife, score the dough into 9 squares by making two cuts down each side.
- Bake: Bake the biscuits in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the biscuits bake, whisk together powdered sugar, vanilla extract, and 1 ½ tablespoons milk in a small bowl. Add more milk a teaspoon at a time until the glaze reaches your desired consistency.
- Glaze Biscuits: Once the biscuits are done baking, let them cool for a few minutes. Drizzle the glaze over the warm biscuits.
- Serve: Cut or pull apart the biscuits and serve warm. Enjoy!
Notes
- Buttermilk Substitute: Mix 1 tablespoon lemon juice or white vinegar with enough milk to make 1 ¾ cups. Let sit for 5 minutes before using.
- Berry Variations: Swap blueberries for raspberries, blackberries, or a mix of berries.
- Storage: Store biscuits at room temperature for 2 days, in the fridge for up to a week, or in the freezer for 3 months. Reheat in the oven at 350°F for 10 minutes or microwave for a quick warm-up.
