How to Make Delicious Blueberry Butter Swim Biscuits at Home

If you’re looking for a melt-in-your-mouth treat that combines sweet berries with rich, buttery goodness, blueberry butter swim biscuits are about to become your new obsession. Imagine golden edges, a fluffy center bursting with fresh blueberries, and butter oozing through every bite. Intrigued? Let’s dive into what makes these biscuits so irresistible.

Blueberry Butter Swim Biscuits

Description

Blueberry butter swim biscuits are the kind of rustic treat that feels like a big warm hug from the inside out. Imagine rich buttermilk biscuit dough brimming with juicy blueberries, nestled into a skillet of bubbling butter. As they bake, these biscuits soak up the butter, creating a well-browned crust on the edges while the interior stays pillowy soft and bursting with fruit.

I love making these on a lazy weekend morning when I want something cozy but do not want to wash a mountain of dishes. There is no rolling or shaping involved — just a quick mix, a hot buttery pan, and a little patience while the kitchen fills with buttery, fruity aromas. Slice them up and serve as-is or drizzle with honey or maple syrup for extra glow.

Why You’ll Love This Recipe

• No kneading or shaping required — just stir and bake
• The butter does the hard work of creating crispy edges
• Sweet berries balance out the slightly salty biscuit dough
• Foolproof recipe that’s great for beginner bakers
• Works with fresh or frozen blueberries

Ingredients

• 1 stick unsalted butter
• 2 cups all purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 and one half cups buttermilk
• 1 cup fresh or frozen blueberries

Equipment

• 8 inch square baking dish or cast iron skillet
• Mixing bowl
• Measuring cups and spoons
• Whisk or spoon
• Spatula

Instructions

1. Preheat your oven to 450°F. While the oven heats, place the stick of butter in your baking dish. Let it melt completely and get just a little golden around the edges for that nutty aroma. Keep an eye on it — browned butter adds flavor, but burnt butter is a heartbreaker.
2. Whisk together the dry ingredients. In a big mixing bowl, combine flour, sugar, baking powder, and salt. Give it a good stir to break up any clumps and distribute everything evenly. This step sets up the texture, so it is worth doing thoroughly.
3. Pour in the buttermilk and stir to combine. The dough will be thick and shaggy. That is perfect. If you over-stir, your biscuits will be tough, so just mix until you no longer see dry streaks.
4. Fold in the blueberries gently. Use a spatula or spoon to fold them in — you want bursts of whole berries in every bite, not purple mush.
5. Carefully pour the batter over the melted butter. Don’t mix the butter into the batter. Let it rise up around the dough as it bakes — this creates crispy, golden bottoms and buttery edges. Smooth the top slightly with a spatula if needed.
6. Bake for 25 to 30 minutes. The top should be golden and domed, and a toothpick pressed into the center should come out with just a few crumbs attached. The smell will tell you it’s ready too — rich, buttery, and sweet.
7. Cool briefly, then slice and serve warm. These biscuits shine best when warm, fresh from the oven. Serve plain, with a drizzle of honey, or even a dollop of whipped cream.

Nutrition per serving

Recipe Notes

For extra brightness, add one teaspoon of lemon zest to the batter before folding in the blueberries. Frozen blueberries should go in straight from the freezer. If making dairy free, use plant-based butter and sour almond milk curdled with lemon juice.

FAQ

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