Description
These Delicious Blueberry Butter Swim Biscuits are classic, comforting biscuits loaded with fresh or frozen blueberries and baked in melted butter for an extra rich flavor and crispy edges. Perfect for breakfast or a snack, they feature a tender crumb with bursts of juicy blueberries and a buttery finish that will delight your taste buds.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients and Add-ins
- 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 the ½ cup of unsalted butter in an 8×8-inch baking dish and allow it to melt in the oven for about 5 to 7 minutes until fully liquefied.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well mixed to ensure even rising and flavor.
- Add milk: Pour in the whole milk and stir gently just until the ingredients are combined to form a sticky dough, careful not to overmix which can toughen the biscuits.
- Fold in blueberries: Gently fold in the blueberries, whether fresh or frozen, distributing them evenly while keeping the batter light and fluffy.
- Transfer dough to buttered dish: Pour the blueberry biscuit dough into the baking dish with the melted butter. Use a spatula to spread the batter evenly across the dish, letting the buttery flavor soak throughout.
- Score the dough: Using a knife, score the batter into 9 equal squares. This pre-slicing helps create easy-to-serve biscuit portions and ensures even cooking throughout.
- Bake: Bake the biscuits in the preheated oven for 25 to 28 minutes or until the tops are a beautiful golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove from oven and allow the biscuits to cool for about 5 minutes. Serve warm and enjoy the buttery, blueberry flavors in every bite.
Notes
- Use fresh blueberries for the best texture, but frozen also works well—just do not thaw to avoid excess moisture.
- Do not overmix the batter to keep the biscuits tender and light.
- The melted butter base helps the bottom and edges get deliciously crispy.
- You can replace whole milk with buttermilk for a tangier flavor and softer crumb.
- These biscuits are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
