Description
Delicious Blueberry Butter Swim Biscuits are tender, buttery biscuits studded with juicy blueberries and baked to golden perfection. This comforting treat combines a rich buttery base with the natural sweetness of fresh blueberries, making them ideal for breakfast, brunch, or an afternoon snack. The recipe is straightforward and quick to prepare, resulting in a warm, delightful biscuit that pairs beautifully with honey or jam.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1 3/4 cups buttermilk
- 1 cup blueberries
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 450°F (232°C). Melt 1/2 cup of unsalted butter and pour it into an 8×8-inch baking dish to coat the bottom evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- Add Buttermilk: Pour in the buttermilk and stir gently until the mixture is just combined. Avoid overmixing to keep the biscuits tender.
- Fold in Blueberries: Carefully fold in the blueberries, being gentle to prevent them from crushing and bleeding into the batter.
- Transfer Dough: Pour and spread the dough evenly into the prepared buttered baking dish.
- Score the Dough: Using a knife, score the top of the dough into 9 equal squares to facilitate easy portioning after baking.
- Bake: Place the baking dish in the oven and bake for 25 to 28 minutes, or until the biscuits turn golden brown on top.
- Rest and Serve: Remove from oven and let the biscuits rest for 5 minutes. Serve warm with honey or jam if desired for added sweetness.
Notes
- Do not overmix the batter to avoid tough biscuits; a few lumps are fine.
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture.
- For a dairy-free version, substitute butter and buttermilk with suitable plant-based alternatives.
- Scoring the dough before baking helps to portion the biscuits easily after baking.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
