Blueberry Butter Swim Biscuits: A Must-Try Recipe!
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Delicious and rich blueberry butter swim biscuits that are crispy on the outside and soft on the inside, perfect for breakfast or a snack.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-55 minutes
- Yield: 9 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- ½ cup (1 stick / 115 g) unsalted butter
- 2 ½ cups (315 g) all-purpose flour
- 4 tsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 ¾ cups (420 ml) buttermilk (or 1¾ cups milk + 1 tbsp vinegar/lemon juice, rested 5 mins)
- 1 cup (150 g) fresh or frozen blueberries (do not thaw if frozen)
- Preheat oven to 450°F (230°C).
- Grease or lightly butter an 8×8-inch (20×20 cm) baking dish.
- Melt the butter in a microwave or on the stove.
- Pour the melted butter into the baking dish.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir just until combined (the batter will be thick and sticky—don’t overmix).
- Fold in blueberries gently with a spatula.
- Carefully spread the batter evenly into the buttered pan without mixing it into the butter.
- Lightly mark the batter into 9 even squares with a knife to make cutting easier later (optional).
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick comes out clean.
- Cool slightly, then cut into squares. Serve warm — perfect with a drizzle of honey or extra butter!
Notes
- For a tangy flavor, use buttermilk or the milk and vinegar/lemon juice combination.
- Do not thaw frozen blueberries to maintain the texture of the biscuits.
- These biscuits are best served warm.
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg