Description
Delight in these Blueberry Butter Swim Biscuits, a tender and flavorful baked treat featuring fresh blueberries swirled into a rich buttermilk biscuit dough. Baked in melted butter and topped with turbinado sugar for a sweet, crunchy finish, these biscuits offer a perfect balance of moist texture and golden crust, ideal for breakfast or a comforting snack.
Ingredients
Scale
Fruit
- 1 cup (148 g) fresh blueberries, divided (¾ cup for tossing, ¼ cup for topping)
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons granulated sugar (divided: 2 tablespoons for tossing blueberries, 1 tablespoon for dry ingredients)
- 2 teaspoons turbinado sugar (for topping)
Wet Ingredients
- 2 cups buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
Instructions
- Preheat oven: Preheat the oven to 450°F (232°C) to prepare for quick baking and to achieve a golden-brown biscuit top.
- Prepare blueberries: Gently rinse ¾ cup of fresh blueberries and toss them with 2 tablespoons of granulated sugar in a small bowl. Set aside to macerate and release juices.
- Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 4 teaspoons baking powder, and 1 tablespoon granulated sugar to blend and aerate the mixture.
- Add buttermilk: Pour 2 cups buttermilk into the dry ingredients and stir gently just until mostly combined, avoiding overmixing to keep the biscuits tender.
- Fold in blueberries: Carefully fold the sugar-coated blueberries and their juices into the dough, using gentle motions to maintain dough tenderness and even fruit distribution.
- Prepare baking dish: Melt ½ cup unsalted butter and pour it into the bottom of an 8×8-inch baking dish to create a rich base for the biscuits to bake in.
- Assemble dough: Spread the dough evenly over the melted butter in the baking dish using a spatula or clean hands, pushing it all the way to the edges. Cut the dough into 9 equal squares by making a 3×3 grid.
- Top with blueberries and sugar: Evenly distribute the remaining ¼ cup blueberries across the biscuit tops and sprinkle 2 teaspoons turbinado sugar over them for a crunchy, butterscotch-flavored topping.
- Bake biscuits: Bake in the preheated oven for 30-32 minutes until golden brown. Check doneness by inserting a toothpick into the center; if it comes out clean, they are done. If browning too fast, loosely cover with foil.
- Rest and serve: Remove biscuits from oven and let them sit so the melted butter soaks back into the biscuits, ensuring moist, flavorful results before cutting and serving.
Notes
- Use fresh blueberries for best flavor and texture; frozen may add excess moisture.
- Do not overmix the dough to avoid tough biscuits; mix just until ingredients are mostly combined.
- If tops brown too quickly, cover with foil during baking to prevent burning.
- The melted butter base adds richness and helps create a moist biscuit bottom.
- Allowing biscuits to rest after baking helps soak the butter back into the dough for extra flavor.
