Blueberry Butter Swim Biscuits Recipe
Blueberry Butter Swim Biscuits are loaded with fresh blueberries and topped with a sweet glaze. With their tender texture and buttery flavor, they’re the perfect recipe for breakfast or brunch.
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.