Description
Enjoy these Delicious Blueberry Butter Swim Biscuits, a perfect blend of buttery richness and fresh blueberries baked to golden perfection. This easy-to-make recipe delivers tender, fluffy biscuits that are ideal for breakfast or a comforting snack, served warm with honey or jam.
Ingredients
Scale
Butter
- 1/2 cup unsalted butter, melted
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 oven and prepare pan: Preheat your oven to 450°F (232°C). Melt 1/2 cup unsalted butter and pour it into an 8×8-inch baking dish, coating the bottom evenly.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined to ensure even distribution of leavening agents.
- Add buttermilk: Pour in the buttermilk and gently stir the mixture until just combined; avoid overmixing to keep the biscuits light and tender.
- Fold in blueberries: Carefully fold the blueberries into the dough, handling gently to prevent the berries from breaking and bleeding into the batter.
- Transfer dough: Spoon the dough into the buttered baking dish, spreading it evenly to fit the dish and create uniform biscuits.
- Score dough: Use a knife to score the top of the dough into 9 equal squares, making it easier to cut the biscuits after baking.
- Bake biscuits: 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: Allow the biscuits to rest for 5 minutes in the pan before serving warm. Optionally, serve with honey or jam for added sweetness.
Notes
- Do not overmix the batter to avoid tough biscuits.
- Gently fold in blueberries to keep them intact and prevent color bleeding.
- Using melted butter in the pan adds flavor and helps create a crispy bottom crust.
- Serve warm for best taste and texture.
- These biscuits can be stored in an airtight container for up to 2 days and reheated before serving.
