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Blueberry Butter Swim Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: admin
  • Prep Time: 12 minutes
  • Cook Time: 30 minutes
  • Total Time: 42 minutes
  • Yield: 9 servings
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Description

Blueberry Butter Swim Biscuits are tender, buttery biscuits baked in melted butter with fresh blueberries mixed into the dough and sprinkled on top. The biscuits “swim” in butter as they bake, resulting in a moist, flavorful treat with a golden-brown crust and a sweet, crunchy turbinado sugar topping. Perfect for breakfast or a delightful snack.

Ingredients

Scale

Blueberry Mixture

  • 1 cup (148 g) fresh blueberries, divided (¾ cup for tossing, ¼ cup for topping)
  • 2 tablespoons granulated sugar (for tossing blueberries)

Dry Ingredients

  • 2 ½ cups (312.5 g) all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar (for dough)

Wet Ingredients

  • 2 cups buttermilk
  • ½ cup (1 stick / 113 g) unsalted butter, melted (for baking dish base)

Topping

  • 2 teaspoons turbinado sugar

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) to ensure the biscuits bake quickly and develop a beautifully golden-brown top.
  2. Prepare Blueberries: Gently rinse ¾ cup of fresh blueberries. In a small bowl, toss these rinsed blueberries with 2 tablespoons of granulated sugar and set aside, allowing the sugar to blend with the berries’ juices.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 4 teaspoons of baking powder, and 1 tablespoon of granulated sugar. This will combine and aerate the dry ingredients for light biscuits.
  4. Add Buttermilk: Pour 2 cups of buttermilk into the dry ingredients. Stir gently and just until mostly combined, avoiding overmixing which can make the biscuits tough.
  5. Fold in Blueberries: Carefully fold the sugar-coated blueberries along with their juices into the dough. Use gentle motions to maintain tenderness and even fruit distribution.
  6. Prepare Baking Dish: Melt ½ cup (113 g) of unsalted butter and pour it into the bottom of an 8×8-inch baking dish. This butter will serve as a rich base that the biscuits “swim” in while baking.
  7. Form and Cut Dough: Place the dough evenly over the melted butter in the baking dish using a spatula or your clean hands. Spread it to the edges and cut the unbaked dough into 9 equal squares by making a 3×3 grid.
  8. Add Toppings: Evenly sprinkle the remaining ¼ cup of fresh blueberries over the biscuit tops. Then, sprinkle 2 teaspoons of turbinado sugar on top to add a crunchy, butterscotch-flavored finish.
  9. Bake: Bake the biscuits in the preheated oven for 30-32 minutes or until the tops are golden brown. Test doneness by inserting a toothpick into the center; if it comes out clean, the biscuits are ready. If they brown too quickly, loosely cover with foil for the remaining baking time.
  10. Rest and Serve: Remove the biscuits from the oven and let them sit so the melted butter at the base reabsorbs into the biscuits, making them moist and flavorful before cutting and serving.

Notes

  • Do not overmix the batter to keep biscuits tender.
  • If biscuit tops brown too quickly, cover with foil to prevent burning.
  • The melted butter base is essential for moist and rich biscuits – do not skip.
  • Fresh blueberries can be substituted with frozen, but do not thaw before using to prevent excess moisture.
  • Turbinado sugar adds a nice crunchy texture and butterscotch flavor, but can be omitted if desired.

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Find it online: https://kellyedylene.com/blueberry-butter-swim-biscuits-recipe/