Blueberry butter swim biscuits are just what’s needed for beginner bakers or if you want delicious buttermilk biscuits with ease. Butter swim biscuits soak up the butter for maximum flavor yet with the addition of blueberries and a delicious icing they get an upgrade of sweetness.
Recipe Highlights
- How they taste: These blueberry butter swim biscuits taste like classic blueberry biscuits you get from breakfast places. Homemade biscuits have a unique taste you can’t get from a can or from frozen. The icing adds a layer of sweetness with a touch of lemon. The biscuit itself has crispy outside edges, filled with blueberries and a classic buttermilk flavor.
- Skill level: Butter swim biscuits are super easy and are made for beginner bakers. They are far more forgiving than making biscuit from scratch.
- Storing: I do not recommend freezing these biscuits but they will keep in the fridge for at least 3 to 4 days. You can reheat them in the microwave, oven or even the air fryer.
Ingredient tips
- Flour: All-purpose flour only! This is not to be substituted for bread flour, whole wheat, almond or anything like that. You may be able to get away with gluten-free flour but I wouldn’t expect good results with that either. Whole wheat flour will make them very dense. Self rising flour may work but remove the baking powder.
- Sugar: They are blueberry butter swim biscuits so they have a little sweetness to them but not too much. The icing is where the majority of the sweetness is. If you’re wanting to cut back on sugar, I’d say taste the biscuits without the icing first, then make the call if you want to add it.
- Buttermilk: Although not recommended it, but you can substitute the buttermilk for milk. I would suggest lowering the liquid by half first then judge if you need to add more. Before making substitutions I suggest making the recipe as written so that you know how things should look and feel for the biscuit dough. You could also get away with half and half. That would honestly be much better than using milk as a substitute.
- Blueberries: Fresh or frozen blueberries will work but both have their pros and cons. Fresh blueberries in season will always give the best flavor. However, frozen are super convenient. Frozen blueberries do bleed and change the color of whatever they are used in. But, the flavor will remain the same.
How to make blueberry butter swim biscuits
- Preheat the oven to 425F.
- Mix together the ingredients for the biscuits.
- Place the baking pan in the oven and allow it to preheat while melting the butter.
- Once melted, add the batter to the hot pan and score the biscuits.
- Place in the oven and bake until golden brown. Remove from oven and top with icing.
Chef’s tips
- Allow the biscuit batter to sit while you prep the other ingredients. I have found this helps with the texture of the blueberry butter swim biscuits in the end.
- The texture of butter swim biscuits are different than traditional. But, that is why they are easy and hard to mess up.
- Mix the ingredients until just combined. I even have the blueberries in the dry ingredients before adding the buttermilk so that I don’t need to fold them later. When I made my original strawberry and blueberry biscuits, just combined is perfect.
Frequently Asked Questions (FAQs)
Can I easily double the recipe?
Yes, the recipe should easily be doubled by using the recipe card below and hitting the (2x) button. But do not double the baking powder if you do double the recipe.
How to store leftovers?
Any leftover blueberry butter swim biscuits will keep perfectly in the fridge. I do not recommend freezing them because the texture will not be pleasant after they thaw.
What are butter swim biscuits?
It’s simply a technique to make biscuits super easy and almost foolproof. You make a batter rather than a biscuit dough. The biscuits cook in the butter that would traditionally be used in the actual biscuit dough which makes them super easy to make.
Butter swim biscuit recipes to try next
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Blueberry Butter Swim Biscuits
Equipment
- 8×8 baking dish
Ingredients
- 2.5 cup all-purpose flour (313g)
- 4 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 cup buttermilk
- 6 tablespoon butter (melted)
- 1 cup blueberries
Icing
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 450℉.
- In a bowl, mix together the flour, salt, sugar, and baking powder. Then, add in the buttermilk and stir until everything is combined. Lastly, fold in the blueberries.
- Place the baking dish in the oven with the 6 TB of butter and allow to melt. This also preheats the baking dish to help with the crispy edges.
- Once the butter is melted, remove the dish then add in the biscuits mix. Carefully spread it out in the baking dish then using a knife, score the biscuits into 9 squares 3×3.
- Place the dish back into the oven and bake for 20-25 minutes. The biscuits are done when the tops are golden but you can push it a little longer if you like a lot of browning on the top.
- When done baking, remove the biscuits from the oven.
- Mix together the ingredients for the icing then pour on top of the hot biscuits and spread it out evenly over the biscuits.
- Once the biscuits are cool, slice and serve.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.