There’s something magical about the aroma of fresh biscuits baking in the oven, but these Glazed Blueberry Butter Swim Biscuits take that comfort to an entirely new level. Imagine tender, buttery biscuits literally swimming in melted butter as they bake, creating the most incredible crispy bottom and edges while maintaining a soft, fluffy interior. Then, we fold in juicy blueberries and finish everything with a sweet glaze that seeps into all the nooks and crannies.
This recipe transforms the traditional butter swim biscuit into a breakfast or brunch centerpiece that’s both impressive and surprisingly simple to make. The combination of tangy blueberries and rich butter creates a perfect balance that will have everyone reaching for seconds.
Why You’ll Love This
- No special equipment needed – just a bowl, spoon, and baking dish
- The “swimming in butter” technique creates foolproof tender biscuits every time
- Bursts of blueberry in every bite bring freshness to the rich, buttery base
- Sweet glaze adds the perfect finishing touch without being overly complicated
- Can be made with fresh or frozen blueberries, depending on what’s available
Ingredients
- 1 cup (148 g) blueberries, fresh or frozen, divided
- 3 tablespoons granulated sugar, divided
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 2 cups (490 g) buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1 cup (125 g) confectioners’ sugar
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 450°F.
- In a small bowl, combine ¾ cup of blueberries with 2 tablespoons of granulated sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and the remaining tablespoon of granulated sugar.
- Pour the buttermilk into the dry ingredients and stir until mostly combined, being careful not to overwork the dough.
- Fold in the sugar-coated blueberries, including any liquid from the berries.
- Pour the melted butter into an 8×8-inch baking dish. Transfer the dough into the dish and evenly spread it to the edges.
- Score the unbaked dough into 9 squares (3×3 pattern). Top with the remaining ¼ cup of blueberries. Bake for 30-32 minutes, or until the tops are golden brown.
- While the biscuits bake, make the glaze. In a medium bowl, combine the confectioners’ sugar and milk. Add more milk as needed to reach your desired consistency.
- Once the biscuits are done, remove them from the oven. Let the biscuits cool completely before adding the glaze. Once the glaze is added, cut into squares along the scored lines and serve.
Tips & Variations
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding into the batter
- For a more pronounced lemon flavor, add 1 tablespoon of lemon juice to the glaze
- Try other berries like raspberries or blackberries, or a mixed berry combination
- No buttermilk? Make your own by adding 2 tablespoons of lemon juice or vinegar to 2 cups of regular milk and letting it sit for 5 minutes
- For a cinnamon twist, add 1 teaspoon of cinnamon to the dry ingredients
- Make it extra decadent by adding ¼ cup of white chocolate chips along with the blueberries
Serving Suggestions
These Glazed Blueberry Butter Swim Biscuits are perfect served warm as the centerpiece of a weekend brunch alongside scrambled eggs and crispy bacon. The sweet-tart flavor profile pairs wonderfully with a cup of coffee or tea.
For a dessert option, serve warm with a scoop of vanilla ice cream on top and watch as it melts into all the buttery, blueberry-filled crevices. A drizzle of honey or maple syrup can also enhance the natural sweetness of the blueberries.
Notes
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days
- Reheat individual portions in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes
- The biscuits are done when the top springs back when lightly touched and the edges are golden brown
- For the best texture, avoid overmixing the batter – a few lumps are perfectly fine
FAQs
Can I make these ahead of time?
You can prepare the dry ingredients ahead of time, but once the wet ingredients are added, you should bake immediately for the best rise. The baked biscuits can be made a day ahead and reheated.
Why is my batter so sticky?
The batter for butter swim biscuits is supposed to be very sticky and wet – this is what gives them their unique texture. Don’t add more flour or you’ll end up with dry biscuits.
Can I use salted butter for the melted butter base?
Yes! Salted butter works perfectly and adds a nice flavor contrast to the sweet glaze. If you only have unsalted butter, add an extra ¼ teaspoon of salt to the batter.
My blueberries sank to the bottom. What happened?
This can happen sometimes, especially with fresh blueberries. Try tossing your blueberries in 1 tablespoon of flour before folding them into the batter to help them stay suspended.
[recipe_card]
