Description
Delicious Blueberry Butter Swim Biscuits are a warm, tender, and buttery treat studded with juicy blueberries. These rustic biscuits are baked in a buttered dish for a golden crust and soft interior, perfect for breakfast or an afternoon snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 3/4 cups buttermilk
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Add-ins
- 1 cup blueberries
Instructions
- Preheat and Prepare Dish: Preheat your oven to 450°F (232°C). Melt the 1/2 cup of 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 all-purpose flour, baking powder, granulated sugar, and salt until thoroughly combined.
- Add Buttermilk: Pour the buttermilk into the dry ingredients and stir gently until just combined. Be careful not to overmix to keep the biscuits tender.
- Fold in Blueberries: Gently fold the blueberries into the batter, taking care not to crush the berries and release their juice.
- Transfer to Baking Dish: Pour the batter into the buttered baking dish and spread it out evenly with a spatula or spoon.
- Score the Top: Using a knife, lightly score the top of the batter into 9 equal squares to guide biscuit portions once baked.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 28 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Rest and Serve: Allow the biscuits to rest in the dish for about 5 minutes. Serve warm, optionally with honey or jam for added sweetness.
Notes
- Do not overmix the batter to ensure tender, fluffy biscuits.
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding color.
- The scoring step helps portion the biscuits easily after baking.
- Serve biscuits warm for the best taste and texture.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
