Description
Enjoy these Delicious Blueberry Butter Swim Biscuits, fluffy and golden with bursts of fresh blueberries, baked in melted butter to create a rich, tender texture. Perfect for breakfast or a tasty snack.
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 your oven to 450°F (230°C). Place the ½ cup of unsalted butter in an 8×8-inch baking dish and melt it in the oven for 5 to 7 minutes until fully melted but not browned.
- Mix dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1 teaspoon of salt to evenly combine and aerate.
- Add milk: Pour in 1½ cups of whole milk and stir gently until the mixture just comes together into a dough. Avoid overmixing to keep the biscuits tender.
- Fold in blueberries: Gently fold in 1 cup of blueberries (fresh or frozen) with a spatula, taking care not to break the berries or overwork the dough.
- Transfer dough to butter: Pour the dough into the melted butter in the baking dish, spreading it evenly with a spatula to fill the dish uniformly.
- Score dough: Using a knife, score the dough gently into 9 equal squares. This helps with serving and gives the biscuits a nice shape once baked.
- Bake: Bake the biscuits in the preheated oven for 25 to 28 minutes or until they turn golden brown on top and cooked through.
- Cool and serve: Remove from the oven and let the biscuits cool for 5 minutes before serving to allow them to set and enhance flavor.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to avoid excess moisture.
- For a richer flavor, you can use buttermilk instead of whole milk.
- Try adding a sprinkle of coarse sugar on top before baking for a crunchy finish.
- Biscuits are best enjoyed fresh and warm but can be reheated in a low oven.
- To make a dairy-free version, substitute butter with a plant-based spread and milk with almond or oat milk.
