Description
Delicious Blueberry Butter Swim Biscuits are tender, buttery biscuits studded with fresh or frozen blueberries. Baked in a butter-lined dish, these sweet and flaky treats are perfect for breakfast or a snack. The simple ingredients come together quickly to create a comforting, melt-in-your-mouth biscuit experience with a lovely golden crust.
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 into an 8×8-inch baking dish and let it melt in the oven for 5 to 7 minutes until fully melted and hot.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt to ensure they are evenly distributed.
- Add milk: Pour 1½ cups of whole milk into the dry mixture. Stir gently just until the batter comes together; avoid overmixing to keep the biscuits tender.
- Fold in blueberries: Gently fold in 1 cup of fresh or frozen blueberries, being careful not to break them and overmix the dough.
- Pour batter into buttered dish: Carefully pour the biscuit dough into the baking dish with the melted butter. Use a spatula to spread the dough evenly, allowing the butter to swirl throughout.
- Score the dough: Using a knife, score the batter into 9 equal squares to create individual biscuits that can be easily separated after baking.
- Bake the biscuits: Bake the dish in the preheated oven for 25 to 28 minutes, or until the biscuits are golden brown on top and cooked through. Let them cool for about 5 minutes before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before folding into the batter.
- Be careful not to overmix the batter to keep the biscuits light and fluffy.
- Serve warm for the best flavor and texture.
- You can substitute whole milk with buttermilk for a tangier flavor.
- Make sure to melt the butter completely for a tender, buttery crust.
