Description

Blueberry Butter Swim Biscuits are a comforting and delightful treat featuring tender biscuits studded with fresh blueberries baked in a buttery base, then topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet snack, these biscuits offer a wonderful combination of moist, fluffy texture and bright fruitiness with a rich, buttery finish.

Ingredients

Scale

Dry Ingredients

2½ cups all-purpose flour (spoon and leveled)
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt

Wet Ingredients

1¾ cups buttermilk (up to 2 cups if needed)
½ cup salted butter (melted, 1 stick)
½ teaspoon vanilla extract

Fruit

1½ cups fresh blueberries

Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough for the biscuits to rise properly and bake evenly with a golden top.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings.
Add Buttermilk: Slowly pour in 1¾ cups of buttermilk while stirring gently until a sticky dough forms. Add up to ¼ cup more buttermilk if the dough feels too dry, being careful not to overmix to keep biscuits tender.
Fold in Blueberries: Gently fold the fresh blueberries into the dough until they are evenly distributed without crushing them, preserving bursts of juicy flavor.
Prepare Baking Pan: Pour the melted salted butter into the bottom of a 9×9-inch baking pan, coating it evenly to create the signature buttery base.
Spread Dough: Evenly spread the dough over the melted butter in the baking dish using a spatula. Smooth the dough out, then use a knife to cut it into 9 equal squares, preparing them to bake as individual biscuits.
Bake Biscuits: Place the pan in the preheated oven and bake for 25 to 30 minutes until the biscuit tops turn golden brown and a toothpick inserted comes out clean.
Make Lemon Glaze: While the biscuits bake, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth. Add vanilla extract and adjust consistency by adding more lemon juice to thin or more powdered sugar to thicken the glaze as needed.
Cool and Glaze: Once baked, remove the biscuits from the oven and allow them to cool slightly in the pan. Drizzle the lemon glaze over the warm biscuits for a bright, sweet finish.
Serve: Serve the blueberry butter swim biscuits warm for the best flavor and texture experience.

Notes

Be gentle when folding in blueberries to avoid breaking them and turning the dough purple.
If buttermilk is not available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1¾ cups milk and letting it sit for 5 minutes.
The biscuits are best enjoyed fresh but can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
For a dairy-free option, use plant-based milk and a dairy-free butter substitute.
Adjust the amount of lemon juice in the glaze according to your preferred level of tartness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: blueberry biscuits, lemon glaze biscuits, breakfast biscuits, buttery blueberry biscuits, sweet biscuits