Blueberry Butter Swim Biscuits
These Blueberry Butter Swim Biscuits are soft, tender and loaded with ripe, juicy blueberries. These biscuits have an incredibly soft, fluffy interior with a deliciously crisp, golden brown exterior. The butter technique in these biscuits involves the biscuit batter being directly cooked in a bit of melted butter. This method creates an irresistible biscuit, that tastes almost like a cross between a biscuit and a soft blueberry muffin.
I love a good biscuit, and these butter swim biscuits have, hands down, become my favorite biscuits to make. They are so quick and easy to make, and fully customizable. These have blueberries in them, which is my personal favorite, but I could also imagine the addition of warm, melted chocolate chips or even a bit of orange zest and orange juice. Perhaps I will work on making some more flavors of these, soon!
These blueberry butter swim biscuits are almost like a cross between a biscuit and a blueberry muffin. The biscuit batter is baked in a pool of melted butter which helps create a crisp exterior, while leaving the interior incredibly tender and fluffy. It’s like the perfect mashup. I love the addition of the sweet, ripe, juicy blueberries in each bite.
Here is what you will love about these Blueberry Butter Swim Biscuits
- Simple, fast and easy to make – these biscuits are one of the easiest bakes I’ve ever made. The biscuits involve just a handful of ingredients and can be mixed together in just a matter of minutes. No fancy equipment needed!
- The butter swim method of these biscuits creates a deliciously crisp exterior, while leaving the interior light and fluffy. They are almost like a cross between a biscuit and a soft blueberry muffin.
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
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 and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Blueberry Butter Swim Biscuits
- Total Time: 34 minutes
- Yield: 9 biscuits 1x
Description
These Blueberry Butter Swim Biscuits are soft, tender and loaded with ripe, juicy blueberries. These biscuits have an incredibly soft, fluffy interior with a deliciously crisp, golden brown exterior. The butter technique in these biscuits involves the biscuit batter being directly cooked in a bit of melted butter. This method creates an irresistible biscuit, that tastes almost like a cross between a biscuit and a soft blueberry muffin.
Ingredients
Biscuits
- 1/2 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 1/2 tablespoon baking powder
- 2 1/4 cups buttermilk
- 2 1/2 cups fresh or frozen blueberries
Icing
- 1 cup powdered sugar
- 3–4 tablespoons heavy cream or milk
Instructions
1. Preheat oven to 450F.
2. In a microwave safe bowl, melt butter. Pour butter into 9×9 inch pan.
3. In a large bowl, add flour, salt, sugars and baking powder. Whisk to combine.
4. Add in the buttermilk and stir with a wooden spoon or spatula until combined.
5. Fold in the blueberries.
6. Pour the biscuit batter into the 9×9 inch pan. Some of the butter will go over top of the biscuits. Spread out the batter as evenly as you can. Use a knife to cut into 9 squares. This is just to help with cutting the finished biscuits later.
7. Place the 9×9 inch pan on a rimmed baking sheet (just in case some of the butter spills over the top). Bake in preheated oven for 24-28 minutes, or until a toothpick inserted into the center biscuit comes out clean and the biscuits are golden brown.
8. Make the icing. In a medium size bowl, whisk together the powdered sugar and heavy cream or milk. Drizzle over top of the warm biscuits. Serve and enjoy!
- Prep Time: 10
- Cook Time: 24
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
Can I use frozen blueberries?
Hi Lena! Yes you absolutely can! I hope you enjoy!
-Jolene
Do they need to be refrigerated if you aren’t serving them until the next day. Can these be served at room temperature? I know they would taste better warmer, but to take somewhere it wouldn’t work. Thanks!
Hi Jackie!
You can store these at room temperature for 1-2 days, or in the refrigerator for 3-5 days. And yes, they can be served at room temperature! They are soft! I hope you enjoy 🙂
-Jolene
Will this freeze well?
Yes they do freeze well! I hope you enjoy 🙂
-Jolene
I use frozen raspberries and chocolate chips in mine
oh I love that combo! I will have to try that next time I make these! Thanks for the suggestion, Linda!
-Jolene
Where to purchase buttermilk?😊
They should sell it at the grocery store, but if you can’t find it, you can add 1 tablespoon lemon juice to the milk and let it sit for 5 minutes. This will give the milk it’s acidic properties to help the biscuits rise and get fluffy. I hope that helps!
-Jolene
I made these blueberry butter swim biscuits and they turned out beautifully! I think cinnamon and toasted walnuts would be a nice addition to my next batch. I was thankful my 9×9 inch pan was high sided since the “biscuits” took every inch of the pan. These don’t hang around long either. So good!
So glad to hear you loved these Lucy!! And yes, you are right, the biscuits do fill up the entire 9×9 inch pan! Glad they fit okay in your pan :). I actually was thinking of doing a cinnamon roll version next! We must think alike :). Thanks for making these!
-Jolene
These were delicious but took forever to bake! Ended up at about 50 minutes. I live at high altitude, so I’m not sure if that has something to do with it.
Oh yes, high altitude definitely affects baking and causes things to take longer to bake, so that is why it took so long! I am really glad you enjoyed them! Thanks so much for making them 🙂
-Jolene