Blueberry Butter Swim Biscuits Recipe
Love blueberries? This Blueberry Butter Swim Biscuits Recipe combines buttermilk, vanilla, butter, and berries in one easy bake.
Equipment
- 8x8-inch baking dish (or similar size square pan)
- Medium mixing bowl
- Whisk
- Rubber spatula or spoon
- Measuring cups and spoons.
- Oven mitts
- Knife (for pre-scoring biscuits before baking)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 3/4 cups buttermilk room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries or frozen, not thawed
- 1/2 cup 1 stick unsalted butter, melted
Optional glaze (for a sweeter finish):
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
Step 1: Preheat and Melt the Butter
- Preheat your oven to 450°F (230°C).
- Place the stick of butter directly into your 8x8-inch baking dish and put it in the oven just until melted. Keep an eye on it — you want melted butter, not browned butter.
- Carefully remove the dish from the oven and set aside.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Make sure everything is evenly combined.
Step 3: Add Buttermilk and Vanilla
- Pour in the buttermilk and vanilla extract. Stir gently until a thick batter forms. Do not overmix. The batter should be soft and slightly sticky.
Step 4: Fold in the Blueberries
- Gently fold in the blueberries. If using frozen blueberries, add them straight from the freezer to prevent excess bleeding.
- Be careful not to crush them. You want whole berries tucked into the batter.
Step 5: Spread the Batter Over the Butter
- Spoon the biscuit batter directly over the melted butter in the baking dish. Use a spatula to gently spread it to the edges. The butter will pool around the sides — that’s exactly what you want.
Step 6: Score Before Baking
- Using a knife, lightly score the top into 9 squares. This makes it easier to cut after baking.
Step 7: Bake
- Bake for 25–30 minutes, or until the top is golden brown and the edges are deeply crisp.
- The smell in your kitchen at this point? Warm butter and baked blueberries. Pure heaven.
Step 8: Cool Slightly and Serve
- Let the biscuits cool for about 10 minutes before slicing. The butter will settle slightly as they rest.
- Drizzle with optional glaze if desired.