COLORFUL
Blueberry Butter Swim Biscuits are the perfect blend of buttery, sweet, and fruity goodness, all while being delightfully easy to make. Whether you’re planning a weekend brunch, need a quick breakfast, or simply want a little treat to go with your coffee, these biscuits are here for you!
Instructions:
- Preheat the Oven: Preheat your oven to 450°F. Pour the melted butter into the bottom of a 9 inch baking dish and set aside.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the Buttermilk: Gradually pour in the buttermilk while gently stirring the mixture. Stir just until combined; the dough will be sticky and a bit lumpy. Be careful not to overmix.
- Fold in the Blueberries: Gently fold in the fresh blueberries, taking care not to crush them. You want to distribute them evenly throughout the dough.
- Shape and Place the Biscuits: Pour the dough into the baking dish with the melted butter in the bottom, evenly smoothing with a spatula. Using a sharp knife cut the sticky dough into 9 pieces, two cuts down each side.
- Bake the Biscuits: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the biscuits are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. If the glaze is too thick, add more milk a teaspoon at a time until it reaches your desired consistency.
- Glaze the Biscuits: Once the biscuits are done baking, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze over the warm biscuits.
- Serve: Cut or pull apart the biscuits and serve warm. Enjoy!
Storage and Reheating Instructions:
Place the biscuits in an airtight container and keep them at room temperature for up to two days. For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week. You can also store them in the freezer for up to 3 months.
When you’re ready to enjoy them again, just reheat them in the oven at 350°F for about 10 minutes. If you’re in a rush, a quick zap in the microwave will do, though the oven will help keep that lovely crispiness.
Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
You can bake the biscuits a day ahead and simply reheat them in the oven before serving. They’ll still taste fresh and delicious!
Substitutions & Variations
- No Buttermilk? No Problem! If you don’t have buttermilk on hand, make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 ¾ cups. Let it sit for about 5 minutes before using.
- Switch Up the Berries: While blueberries are a classic choice, you can easily swap them out for raspberries, blackberries, or even a mix of your favorite berries.
- Add a Zing: For a bit of extra flavor, add the zest of a lemon to the dough. It pairs beautifully with the blueberries and gives the biscuits a bright, citrusy note.
Helpful Cooking Notes
- Go Easy on the Glaze: While it’s tempting to pour all the glaze on at once, start with a little and add more as needed. You can always drizzle extra on individual biscuits if someone wants a sweeter treat.
- Don’t Overmix: When adding the buttermilk, stir just until the dry ingredients are combined. Overmixing can lead to tough biscuits, and nobody wants that!
- Even Blueberry Distribution: If you notice the blueberries clumping in one spot, use a spatula to gently move them around. This helps ensure that every bite is packed with berry goodness.
Try Some of our Other Favorite Biscuit Recipes
Blueberry Butter Swim Biscuits are loaded with blueberries and topped with a sweet glaze. A perfect recipe for breakfast or brunch.
INGREDIENTS
- ½ cup Butter, melted
- 2 ½ cups All Purpose Flour
- 1/4 cup Sugar
- 1 tablespoon Baking Powder
- ½ tsp Salt
- 1 ¾ cups Buttermilk, see notes
- 1 ½ cups Fresh Blueberries
- 1 cup Powdered Sugar, for the glaze
- ½ tsp Vanilla Extract, for the glaze
- 1 ½ tablespoons Milk, or more for the glaze
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 450°F. Pour the melted butter into the bottom of a 9 inch baking dish and set aside.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the Buttermilk: Gradually pour in the buttermilk while gently stirring the mixture. Stir just until combined; the dough will be sticky and a bit lumpy. Be careful not to overmix.
- Fold in the Blueberries: Gently fold in the fresh blueberries, taking care not to crush them. You want to distribute them evenly throughout the dough.
- Shape and Place the Biscuits: Pour the dough into the baking dish with the melted butter in the bottom, evenly smoothing with a spatula. Using a sharp knife cut the sticky dough into 9 pieces, two cuts down each side.
- Bake the Biscuits: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the biscuits are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk. If the glaze is too thick, add more milk a teaspoon at a time until it reaches your desired consistency.
- Glaze the Biscuits: Once the biscuits are done baking, remove them from the oven and allow them to cool for a few minutes. Drizzle the glaze over the warm biscuits.
- Serve: Cut or pull apart the biscuits and serve warm. Enjoy!
NOTES
Storage and Reheating Instructions:
Place the biscuits in an airtight container and keep them at room temperature for up to two days. For longer storage, pop them in the fridge, where they’ll stay fresh for up to a week. You can also store them in the freezer for up to 3 months. When you’re ready to enjoy them again, just reheat them in the oven at 350°F for about 10 minutes. If you’re in a rush, a quick zap in the microwave will do, though the oven will help keep that lovely crispiness.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
You can bake the biscuits a day ahead and simply reheat them in the oven before serving. They’ll still taste fresh and delicious!Substitutions & Variations
- No Buttermilk? No Problem! If you don’t have buttermilk on hand, make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 ¾ cups. Let it sit for about 5 minutes before using.
- Switch Up the Berries: While blueberries are a classic choice, you can easily swap them out for raspberries, blackberries, or even a mix of your favorite berries.
- Add a Zing: For a bit of extra flavor, add the zest of a lemon to the dough. It pairs beautifully with the blueberries and gives the biscuits a bright, citrusy note.
Helpful Cooking Notes
- Go Easy on the Glaze: While it’s tempting to pour all the glaze on at once, start with a little and add more as needed. You can always drizzle extra on individual biscuits if someone wants a sweeter treat.
- Don’t Overmix: When adding the buttermilk, stir just until the dry ingredients are combined. Overmixing can lead to tough biscuits, and nobody wants that!
- Even Blueberry Distribution: If you notice the blueberries clumping in one spot, use a spatula to gently move them around. This helps ensure that every bite is packed with berry goodness.
NUTRITION
Serving: 9gCalories: 335kcalCarbohydrates: 52gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mgSodium: 372mgPotassium: 135mgFiber: 2gSugar: 24gVitamin A: 409IUVitamin C: 2mgCalcium: 150mgIron: 2mg
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