If you’re dreaming of old-fashioned comfort with a pop of juicy summer fruit, you’ll absolutely love Blackberry Butter Swim Biscuits. These crave-worthy biscuits are equal parts crisp, rich, and soft, with lush blackberries baked right in—all swaddled in a puddle of melted butter for irresistible flavor. Ridiculously easy and made in just one bowl, they’re perfect for breakfast, brunch, or even dessert. The best part? Even a beginner baker can master them on the very first try!
Ingredients You’ll Need
These Blackberry Butter Swim Biscuits call for simple, approachable pantry staples that magically transform into something greater than the sum of their parts. Each ingredient plays a key role in creating the tender crumb, buttery crunch, and vibrant berry bursts that make these biscuits unforgettable.
- All-purpose flour: The backbone of the biscuits, giving them just the right amount of structure while staying melt-in-your-mouth tender.
- Granulated sugar: Adds a subtle sweetness that highlights the natural tartness of the blackberries.
- Baking powder: This leavening powerhouse ensures your biscuits rise sky-high and turn out fluffy.
- Salt: Just a bit balances all the flavors and boosts both sweet and buttery notes.
- Heavy cream: Makes the dough rich and gently soft, yielding biscuits with a luscious crumb.
- Blackberries (fresh or frozen): Stud the biscuits with juicy, tangy pops—don’t thaw frozen berries; just toss them in!
- Unsalted butter (melted): Poured right into the pan, it creates those delectable golden-brown, crispy edges and a moist center.
How to Make Blackberry Butter Swim Biscuits
Step 1: Prep the Pan with Butter
Start by setting your oven to a toasty 450°F. Grab your baking dish and slowly pour in the melted butter, swirling or tilting so it coats every inch of the bottom. It may seem like a lot, but this buttery base is what sets Blackberry Butter Swim Biscuits apart—giving them that crispy, flavorful bottom crust everyone will fight over.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Even, thorough mixing at this stage ensures your biscuits bake up with a consistent texture and rise evenly. There’s no need to sift, but be sure there are no lumps for the lightest bite possible.
Step 3: Add Cream and Berries
Pour the heavy cream into your dry ingredients, stirring gently just until the dough comes together—don’t worry if it’s a little shaggy, that’s perfect! Now for the fun part: carefully fold in your blackberries. If they break apart a bit, that’s totally fine; the gorgeous purple juices will streak through the dough, creating a marbled effect in the finished biscuits.
Step 4: Assemble and Score
Scrape your biscuit dough right into the buttered baking dish, smoothing it out with a spatula. The butter will naturally creep up the edges—embrace it! Using a butter knife or bench scraper, score the top of your dough into 9 nearly-equal squares. This makes it so much easier to cut and serve once baked, so everyone gets their own perfect Blackberry Butter Swim Biscuit.
Step 5: Bake to Golden Perfection
Bake for 25 to 28 minutes until the top is puffed, golden brown, and crisp around the edges. A toothpick poked into the center should come out clean (a little berry juice is okay). Let the biscuits cool just a bit in the pan so you don’t burn your fingers when slicing. Serve warm for the ultimate experience—the butter will still be whispering through every crumb.
How to Serve Blackberry Butter Swim Biscuits
Garnishes
For a fresh finish, scatter a handful of extra blackberries or a light dusting of powdered sugar over the top. If you’re feeling indulgent, a drizzle of honey or a dollop of gently whipped cream turns these Blackberry Butter Swim Biscuits from breakfast to pure dessert bliss. A sprig of mint adds a pop of color and fragrance for a brunch-worthy presentation.
Side Dishes
These biscuits are absolute show-stoppers on their own, but pairing them with classic southern sides is always welcome. Try them with creamy scrambled eggs or alongside crispy bacon for a balanced breakfast spread. A platter of sliced melons or citrus freshens everything up and complements the berry flavor beautifully.
Creative Ways to Present
Turn Blackberry Butter Swim Biscuits into a rustic shortcake by splitting them and filling with macerated berries and whipped cream. For a brunch board, slice into smaller portions and serve with jams, honey butter, or sweet yogurt dips. If you want a hand-held treat, wrap squares in parchment for cheerful lunchbox or picnic snacks.
Make Ahead and Storage
Storing Leftovers
Let the biscuits cool completely before covering. Store them in an airtight container or double-wrap the pan with foil at room temperature for up to two days. They’ll stay buttery-soft and delicious, though their crisp edges are best on day one.
Freezing
If you want to save Blackberry Butter Swim Biscuits for later, simply wrap individual biscuit squares in plastic wrap and place in a freezer bag. They freeze beautifully for up to two months. Thaw overnight on the counter or gently rewarm for optimal texture and flavor.
Reheating
To recapture that fresh-from-the-oven taste, pop your biscuits in a 350°F oven for about 8 to 10 minutes, or until warmed through and slightly crisp. For a quick fix, you can microwave them for about 20 to 30 seconds, but the oven keeps those buttery edges just right.
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Frozen blackberries work perfectly in Blackberry Butter Swim Biscuits. There’s no need to thaw them; just gently fold them right into the batter. This helps prevent the berries from bleeding too much color into the dough and makes mixing even easier.
Can I substitute milk or half-and-half for the heavy cream?
Technically, yes, though using anything lighter than heavy cream will produce a less rich and tender biscuit. If you use milk or half-and-half, expect the texture to be more like a traditional biscuit rather than that melt-in-your-mouth softness.
My biscuits turned out too dark on the bottom. How can I prevent this?
This can happen if your oven runs a bit hot or if your baking dish is thin. Try using a light-colored ceramic or glass dish, and be sure to keep an eye on the biscuits near the end of the baking time. You can also place a baking sheet on the rack below to help shield the bottom from too much direct heat.
Can I add lemon zest or spices for extra flavor?
Definitely! Adding a teaspoon of fresh lemon zest or a pinch of cinnamon to the dough is a lovely twist. Both complement the blackberries wonderfully without overpowering the buttery biscuit magic.
Are Blackberry Butter Swim Biscuits suitable for making ahead for brunch?
Yes, they’re a fantastic make-ahead option for brunch. You can bake them the day before and warm them gently in the oven before serving. They retain their buttery crispness, and the flavors even deepen slightly after resting overnight.
Final Thoughts
Blackberry Butter Swim Biscuits are the kind of treat you’ll want to share with everyone you love—and they’re so simple you really can! Try baking a pan for your next lazy weekend, bring them to a picnic, or pull them out for your brunch crowd. However you serve them, these biscuits are bound to bring a little extra joy to your table. Happy baking!
Print
Blackberry Butter Swim Biscuits Recipe
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 9 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of buttery, flaky biscuits with juicy blackberries in this easy-to-make recipe for Blackberry Butter Swim Biscuits.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 2 cups heavy cream
- 1 cup fresh or frozen blackberries
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat the oven: Preheat the oven to 450°F. Pour melted butter into an 8×8-inch baking dish, tilting to coat the bottom evenly.
- Mix the dough: Whisk together flour, sugar, baking powder, and salt. Stir in heavy cream and fold in blackberries gently.
- Bake: Pour batter into the buttered dish, spread evenly, score the top, and bake for 25–28 minutes until golden brown.
- Serve: Let cool slightly before slicing and serving.
Notes
- If using frozen blackberries, do not thaw before adding to the dough.
- For a sweeter version, drizzle with honey or serve with whipped cream.
- Store leftovers covered at room temperature for up to 2 days.
