Description
Delight in these Blueberry Butter Swim Biscuits, featuring tender buttermilk biscuit dough infused with fresh blueberries and baked swimming in melted butter. This unique baking method creates moist, flavorful, golden biscuits with a sweet and crunchy turbinado sugar topping—a perfect treat for breakfast or brunch.
Ingredients
Scale
Fruit
- 1 cup (148 g) fresh blueberries (divided: ¾ cup for tossing, ¼ cup for topping)
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons granulated sugar (2 tablespoons for tossing blueberries, 1 tablespoon for dry ingredients)
- 2 teaspoons turbinado sugar (for topping)
Wet Ingredients
- 2 cups buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
Instructions
- Preheat the Oven: Set your oven to 450°F (232°C) so it’s hot enough to quickly bake the biscuits and develop a beautiful golden-brown crust on top.
- Prepare Blueberries: Rinse ¾ cup of the fresh blueberries gently. Toss them in a small bowl with 2 tablespoons granulated sugar and allow them to macerate, releasing their juices to sweeten and soften.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 4 teaspoons baking powder, and 1 tablespoon granulated sugar. This ensures an even distribution of rising agents and sweetness.
- Add Buttermilk: Pour 2 cups of buttermilk into the dry mix and stir gently just until mostly combined to maintain a tender biscuit texture—avoid overmixing.
- Incorporate Blueberries: Fold the sugar-coated blueberries and their syrup into the dough carefully, preserving the softness and even blueberry distribution.
- Prepare Baking Dish: Melt ½ cup (113 g) of unsalted butter and pour it evenly into the bottom of an 8×8-inch baking dish to create a rich buttery base for the biscuits to bake in.
- Assemble Biscuit Dough: Spoon the dough over the melted butter in the baking dish. Use a spatula or clean hands to spread it evenly to the edges, then cut the dough into 9 squares, creating a 3×3 grid.
- Add Toppings: Sprinkle the remaining ¼ cup of blueberries evenly over the biscuit tops. Then, dust 2 teaspoons of turbinado sugar on top to add a crunchy, butterscotch-flavored finish.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 32 minutes. Biscuits are done when the tops turn golden brown and a toothpick inserted into the center comes out clean. If browning too quickly, cover loosely with foil for the remaining time.
- Rest and Serve: Remove the biscuits from the oven and let them rest in the dish, allowing the melted butter to soak back in. This makes them moist and flavorful before serving.
Notes
- Be careful not to overmix the dough to keep biscuits tender.
- Using turbinado sugar on top adds a pleasant crunch and subtle caramel flavor.
- If tops brown too quickly, loosely cover with foil to prevent burning while baking through.
- The melted butter base keeps the biscuits moist and adds richness.
- Serving warm highlights the buttery texture and sweet blueberry flavor best.
