Blueberry Butter Swim Biscuits

These Blueberry Butter Swim Biscuits feature a crisp exterior with an ultra fluffy, tender interior. The biscuits are layered with a fresh, homemade blueberry jam alongside sweet, plump, whole blueberries. These biscuits are baked in a pool of melted, salted butter, which gives the biscuits an irresistible crispy, golden brown exterior crust, while keeping the interior fluffy, moist and tender. The salted butter in these biscuits adds a rich, savory flavor that balances out the natural sweetness from the fresh berries. The biscuits are topped with a sweet blueberry icing that is drizzled over the warm biscuits.

Here is what you will love about these Blueberry Butter Swim Biscuits

• Very easy to make – these are one of the easiest bakes you will make! Butter swim biscuits come together in just a few minutes and are fool proof.
• Customizable – if you fee like trying a different fruit in these biscuits, go for it! I personally think fresh peaches would be delicious.
• Another thing I love about these biscuits is the fact you don’t have to roll, shape or cut the dough. This biscuit batter is simply mixed in a bowl in a few minutes, then poured into your baking pan.
• Rich, decadent taste – since these biscuits literally bake in a pool of melted butter, the biscuits absorb the butter, creating a rich, buttery flavor throughout the soft, fluffy interior.

Storage

These biscuits tend to be best the day of baking them. However, they do still taste delicious a few days after. Just make sure you heat them up in the microwave for a few seconds before enjoying.

To store leftovers, store the biscuits in an airtight container in the refrigerator for up to 3 days.

You can also freeze these for up to 3 months. Thaw the biscuits at room temperature, then heat up before enjoying.

Reheating the biscuits

These biscuits taste best warmed up before enjoying. You can heat the biscuits up two ways – in the microwave, or in the oven.

If you choose to heat the biscuits up using the oven, preheat your oven to 350F. Once the oven reaches temperature, wrap your biscuits in aluminum foil and heat for 5 to 10 minutes, or until warmed throughout.

If you choose to heat the biscuits directly from the freezer without thawing, you can wrap the biscuits loosely in aluminum foil and heat for 15 to 20 minutes, or until warmed throughout.

Ingredient Substitutions

Buttermilk Substitution

If you are making these biscuits and realize you do not have buttermilk, don’t worry, there is an easy way to substitute for this! I have been in this situation many times! For every 1 cup of buttermilk in the recipe, you substitute with 1 cup of milk plus 1 tablespoon of white vinegar or 1 tablespoon of lemon juice.

Since this recipe calls for 2 cups of buttermilk, you will need 2 cups of milk plus 2 tablespoons of white vinegar or 2 tablespoons of lemon juice.

Butter substitution

This recipe uses salted butter, which is not what I typically use. Generally I tend to use unsalted butter, because I can control the amount of salt added to a recipe. However, I have found that the addition of the salted butter in these biscuits truly enhances the biscuit flavor and adds an extra depth of flavor.

However, if you find that you only have unsalted butter in your refrigerator, you can certainly use unsalted butter. Just add an extra 1/4 teaspoon of salt to the biscuit batter.

You can make these with Gluten Free flour

If you need to use gluten free flour, these biscuits work great with a gluten free all-purpose mix. I like using Bob’s Red Mill 1:1 Baking Flour or King Arthur Measure for Measure. Substitute the flour for the exact same amount of flour used in this recipe.

Because these biscuits are baked in a pool of melted butter, the melted butter keeps the gluten-free flour moist, resulting in a wonderful crisp exterior, and fluffy, moist interior.

Dairy Alternatives

If you need to substitute the buttermilk for a plant based milk, you can easily do so. Use your favorite plant based milk and add 2 tablespoons of white vinegar or lemon juice. This will give the biscuit batter a lower pH, just like the acidity of the buttermilk. This acidity helps react with the baking powder to give these biscuits a taller, fluffier rise.

Let me know what you thought!

If you make these Blueberry Butter Swim Biscuits, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.

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