Description
These Delicious Blueberry Butter Swim Biscuits are tender, buttery, and packed with juicy blueberries. Perfect for a comforting breakfast or an afternoon snack, these biscuits are baked to golden perfection with a buttery base that adds a rich flavor and delightful texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 1½ cups whole milk
- 1 cup blueberries (fresh or frozen)
- ½ cup unsalted butter (1 stick)
Instructions
- Preheat and melt butter: Preheat oven to 450°F (230°C). Place the ½ cup of unsalted butter in an 8×8-inch baking dish and allow it to melt in the oven for 5 to 7 minutes.
- Mix dry ingredients: In a large bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt until well combined.
- Add milk: Pour 1½ cups whole milk into the dry ingredients and stir gently just until the mixture is combined, being careful not to overmix to keep the biscuits tender.
- Fold in blueberries: Gently fold in 1 cup of blueberries, whether fresh or frozen, to distribute them evenly without crushing.
- Combine dough with melted butter: Pour the biscuit dough into the baking dish over the melted butter. Use a spatula to spread the dough evenly ensuring it covers the butter at the bottom.
- Score the dough: Use a knife to score the dough into 9 equal squares, which will make it easier to separate after baking.
- Bake biscuits: Bake in the oven for 25 to 28 minutes until the biscuits turn golden brown and are cooked through.
- Cool and serve: Remove from oven and allow the biscuits to cool for about 5 minutes before serving to let them set.
Notes
- Use fresh or frozen blueberries depending on what you have available; frozen blueberries do not need to be thawed before folding in.
- Be careful not to overmix the dough to ensure light and fluffy biscuits.
- Scoring the dough before baking prevents the biscuits from sticking together and makes serving easier.
- For a richer flavor, you can use buttermilk instead of whole milk.
- Store leftover biscuits in an airtight container for up to 2 days; reheat gently before serving.
