Description
These Delicious Blueberry Butter Swim Biscuits are a delightful twist on traditional biscuits, incorporating fresh or frozen blueberries for a burst of fruity flavor. Baked in melted butter, they come out golden brown with a tender crumb, perfect for breakfast or a sweet snack.
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
- 1 cup blueberries (fresh or frozen)
- ½ cup unsalted butter (1 stick)
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 to 7 minutes.
- Mix dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1 teaspoon of salt until evenly combined.
- Add milk: Pour 1½ cups of whole milk into the dry ingredients and stir just until the mixture is combined, taking care not to overmix to keep the batter light.
- Fold in blueberries: Gently fold in 1 cup of blueberries, fresh or frozen, being careful not to crush them or overmix the dough.
- Transfer and spread: Pour the dough evenly into the melted butter in the baking dish, spreading it out smoothly with a spatula to fill the dish.
- Score the dough: Using a knife, score the dough into 9 equal squares to help with even baking and easy serving later.
- Bake and cool: Bake the biscuits for 25 to 28 minutes until they are golden brown on top. Remove from the oven and let them cool for 5 minutes before serving.
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 biscuits tender.
- Scoring the dough helps in portioning the biscuits evenly.
- Serve warm for the best flavor and texture.
- Substitute whole milk with buttermilk for a tangier biscuit variation.
