Description
Delight in these Delicious Blueberry Butter Swim Biscuits, a perfect blend of tender, buttery biscuits bursting with fresh blueberries. This quick and easy recipe creates a golden-brown, flavorful treat ideal for breakfast or a comforting snack, baked to perfection in just under 40 minutes.
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)
Fruit
- 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 let it melt in the oven for 5 to 7 minutes until fully liquefied.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until evenly combined.
- Add Milk: Pour 1½ cups whole milk into the dry mixture and stir gently just until the ingredients come together, avoiding overmixing to keep the biscuits tender.
- Fold in Blueberries: Carefully fold 1 cup of fresh or frozen blueberries into the batter, mixing minimally to prevent the berries from breaking or bleeding too much.
- Combine with Butter: Pour the biscuit dough directly into the baking dish over the melted butter. Use a spatula to spread the dough out evenly across the dish, allowing the butter to incorporate into the base.
- Score the Dough: Using a knife, score the dough into 9 equal squares to make clean servings that are easy to break apart after baking.
- Bake: Place the dish in the oven and bake for 25 to 28 minutes, or until the biscuits turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the biscuits to cool in the baking dish for about 5 minutes before serving. This rest time helps them firm up slightly and enhances their buttery flavor.
Notes
- For best results, use fresh or frozen blueberries without thawing to prevent color bleed.
- Do not overmix the batter to keep the biscuits light and fluffy.
- These biscuits are best served warm and can be enjoyed plain or with additional butter or honey.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for 4 days.
