Description
These Delicious Blueberry Butter Swim Biscuits are a delightful treat featuring tender, buttery biscuits studded with fresh or frozen blueberries. Baked in melted butter for a rich, flaky texture, they are perfect for breakfast, brunch, 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 prepare 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 5–7 minutes until fully melted.
- Mix dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt to combine evenly.
- Add milk: Pour 1½ cups whole milk into the dry ingredients and stir gently just until the mixture comes together; avoid overmixing to keep biscuits tender.
- Fold in blueberries: Gently fold in 1 cup blueberries, being careful not to mash them or overwork the batter.
- Combine dough with butter: Pour the biscuit dough into the baking dish over the melted butter. Use a spatula to spread the dough evenly, allowing it to mix slightly with the butter underneath.
- Score dough: Using a knife, score the dough into 9 equal squares to make serving easier after baking.
- Bake and cool: Place the baking dish in the oven and bake for 25–28 minutes until the biscuits turn golden brown on top. Remove from the oven and let them cool for 5 minutes before serving.
Notes
- Use fresh or frozen blueberries depending on availability; frozen should be thawed and drained.
- Do not overmix the dough to keep biscuits light and flaky.
- Scoring the dough before baking allows easy cutting after baking, preventing crumbly biscuits.
- Serve warm for best flavor and texture.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
