Description
This delicious Blueberry Butter Swim Biscuits recipe yields tender, buttery biscuits studded with juicy blueberries. Baked directly in melted butter, these golden squares offer a delightful balance of sweet and savory flavors. Perfect for a breakfast treat or a comforting snack, this easy-to-make recipe comes together quickly with simple ingredients and minimal prep work.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1½ cups whole milk
- ½ cup unsalted butter (1 stick)
Add-ins
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat and melt butter: Preheat your oven to 450°F (230°C). Place ½ cup of unsalted butter in an 8×8-inch baking dish and allow it to melt in the oven for 5–7 minutes until fully melted and sizzling.
- Mix dry ingredients: While the butter melts, in a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- Add milk: Pour 1½ cups of whole milk into the dry ingredients and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Fold in blueberries: Gently fold 1 cup of fresh or frozen blueberries into the dough, being careful not to crush them or overwork the batter.
- Combine dough and butter: Pour the prepared dough evenly into the baking dish over the melted butter. Use a spatula to spread the dough evenly across the dish.
- Score dough: Using a knife, score the dough into 9 equal squares to make it easier to cut after baking.
- Bake: Bake in the preheated oven for 25–28 minutes until the biscuits turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the biscuits to cool for 5 minutes in the pan before serving. Enjoy them warm for best flavor and texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent excess moisture.
- Be careful not to overmix the batter to keep the biscuits fluffy and tender.
- Scoring the dough before baking helps with even portioning and cleaner cuts after baking.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat biscuits in a toaster oven or microwave for best texture before serving.
