Blueberry Butter Swim Biscuits (Printable Version)
# What You’ll Need:
→ For the Biscuits
01 -
½ cup melted butter
02 -
2 ½ cups all-purpose flour
03 -
¼ cup sugar
04 -
1 tablespoon baking powder
05 -
½ teaspoon salt
06 -
1 ¾ cups buttermilk (see notes for substitution)
07 -
1 ½ cups fresh blueberries
→ For the Glaze
08 -
1 cup powdered sugar
09 -
½ teaspoon vanilla extract
10 -
1 ½ tablespoons milk, or more as needed
# Steps to Follow:
01 -
Preheat your oven to 450°F. Pour the melted butter into the bottom of a 9-inch baking dish and set aside.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
03 -
Gradually pour in the buttermilk while gently stirring the mixture. Stir just until combined; the dough will be sticky and slightly lumpy. Avoid overmixing.
04 -
Gently fold in the fresh blueberries, ensuring even distribution throughout the dough without crushing them.
05 -
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.
06 -
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.
07 -
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.
08 -
Once the biscuits are done baking, let them cool for a few minutes. Drizzle the glaze over the warm biscuits.
09 -
Cut or pull apart the biscuits and serve warm.
# Additional Notes:
01 -
You can substitute buttermilk by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 ¾ cups. Let sit for 5 minutes before use.
02 -
For variety, swap blueberries with raspberries, blackberries, or a mix of berries.
03 -
To store, keep biscuits at room temperature for 2 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat at 350°F for 10 minutes or in a microwave.