Description
These Delicious Blueberry Butter Swim Biscuits are tender, buttery, and studded with fresh or frozen blueberries. The unique method of melting butter first in the baking dish before adding the biscuit dough creates a crispy, flaky bottom and rich flavor. Perfect for breakfast, brunch, or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients & 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 ½ cup of unsalted butter in an 8×8-inch baking dish and let it melt in the oven for 5 to 7 minutes until fully melted.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until well combined.
- Add Milk: Pour 1½ cups of whole milk into the dry ingredients and gently stir just until the batter comes together. Avoid overmixing to keep the biscuits tender.
- Fold in Blueberries: Gently fold in 1 cup of blueberries, taking care not to crush them or overmix the batter.
- Combine Dough with Butter: Pour the biscuit dough directly into the baking dish over the melted butter. Use a spatula to spread the dough evenly across the dish.
- Score the Dough: Using a knife, score the surface of the dough into 9 equal squares. This helps the biscuits bake evenly and makes them easier to separate after baking.
- Bake: Bake the biscuits in the preheated oven for 25 to 28 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Remove from the oven and let the biscuits cool for about 5 minutes before serving to allow the bottoms to set and to avoid burning your mouth.
Notes
- Use fresh or frozen blueberries based on availability; no need to thaw if using frozen.
- Be careful not to overmix the batter to keep the biscuits light and fluffy.
- Scoring the biscuits before baking allows easy portioning after baking.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Serve warm with honey, jam, or additional butter for extra richness.
