Description
These Blueberry Cornbread Butter Swim Biscuits combine sweet southern cornbread with ultra fluffy buttermilk biscuits. These biscuits are baked in a pool of melted butter which gives the biscuits delicious, crispy, golden edges, while leaving the interior ultra moist and fluffy. The addition of the blueberries adds a subtle sweetness that balances well with the savory flavor of the cornbread. After baking the biscuits are brushed with a honey butter glaze.
Ingredients
Biscuits
- 1/2 cup unsalted butter
- 3 cups all-purpose flour
- 3/4 cup fine or medium ground yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk (or 2 cups whole milk + 2 tablespoons vinegar – allow mixture to sit for 5 minutes, then stir to combine)
- 1 1/2 cups fresh or frozen blueberries
Honey Butter Glaze
- 3 tablespoons unsalted butter, melted
- 3 tablespoons honey
Instructions
1. Preheat oven to 450F.
2. Make the biscuit batter. In a large bowl, add sifted flour, sugar, baking powder and salt. Whisk to combine. Add in the buttermilk and stir until a wet batter is formed.
Fold in fresh or frozen blueberries.
3. Get ready to bake. Add ½ cup melted butter to 9×9 inch pan.
Pour biscuit batter into pan. The butter will wrap up over the top of the biscuit batter. Gently press the biscuit batter with a spatula into the corners of the pan to evenly spread out the batter.
Cut the biscuits into 9 roughly equal pieces. This scores the biscuits and makes it easier to cut them after baking.
4. Bake in 450F preheated oven for 25-32 minutes. The biscuits should be golden brown on top.
6. Make the honey butter glaze. In a medium bowl, add melted butter and honey. Stir to combine. If the honey does not seem to be mixing together with the butter, you can microwave for just a couple seconds to warm up the honey. Pour the honey butter glaze over the warm biscuits. Serve warm and enjoy!
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast/Brunch
- Method: Oven