Description
Enjoy a delightful batch of Blueberry Butter Swim Biscuits, featuring a tender, buttery dough studded with fresh blueberries and baked to golden perfection. These biscuits are perfect for breakfast or an afternoon treat, offering a moist texture and a subtle sweetness that pairs wonderfully with honey or jam.
Ingredients
Scale
Butter
- 1/2 cup unsalted butter
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1 3/4 cups buttermilk
Fruit
- 1 cup blueberries
Instructions
- Preheat and prepare dish: Preheat your oven to 450°F (232°C). Melt the 1/2 cup of unsalted butter and pour it evenly into an 8×8-inch baking dish to coat the bottom completely.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until fully combined, ensuring an even distribution of leavening and seasoning.
- Add buttermilk: Pour in the buttermilk and gently stir the mixture until just combined. Avoid overmixing to maintain a tender biscuit texture.
- Fold in blueberries: Carefully fold the fresh blueberries into the batter to avoid crushing them, which keeps the berries intact and evenly distributed.
- Transfer batter: Pour the biscuit dough into the butter-coated baking dish and spread it out evenly with a spatula or spoon for uniform baking.
- Score the dough: Using a knife, gently score the top of the dough into 9 equal squares to make serving easier after baking.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 28 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest and serve: Remove the biscuits from the oven and let them rest for 5 minutes. Serve warm, optionally with honey or your favorite jam for added sweetness.
Notes
- Do not overmix the batter to ensure light and fluffy biscuits.
- Fresh blueberries are preferred, but frozen blueberries can be used—do not thaw before adding.
- For a richer flavor, you can substitute some of the buttermilk with cream.
- Serve warm for the best taste experience.
- Store leftovers in an airtight container and consume within 2 days or freeze for longer storage.
