Blueberry butter swim biscuits are a comforting treat that combines juicy blueberries and rich butter for a warm, satisfying bite. Perfect for breakfast or a snack, these biscuits are sure to bring some joy to your kitchen.
This recipe solves issues with dry, dense biscuits by achieving tender texture, quick preparation, and a well-distributed blueberry flavor that lasts after baking.
I’ve struggled with making biscuits that turn out fluffy without being dry, but this recipe really does the trick. You’ll find it super easy to whip up, even for a busy weeknight or when unexpected guests come over.
This recipe works beautifully, giving you tender, buttery biscuits in just about 42 minutes. The unique preparation method ensures every biscuit soaks up that delicious butter while baking, creating a texture that’s light yet satisfying.
If you love fruit in your baked goods, this recipe is also a treat, so be sure to check out my strawberry biscuits for another yummy option!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the dough preparation.
- The recipe contains butter and buttermilk, so it is unsuitable for dairy-free diets.
- The recipe contains eggs and dairy, making it not vegan-friendly in its current form.
- This recipe does not meet keto or low-carb diets because of the flour and sugar content.
- The recipe is nut-free as it does not include nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Melt-in-Your-Mouth Texture , The buttery goodness paired with buttermilk creates a light, fluffy biscuit that just melts in your mouth, making every bite a pleasure.
- Sweet and Tangy Flavor , Fresh blueberries infuse a burst of sweetness, while the tangy notes of buttermilk balance the flavors wonderfully, resulting in a unique taste experience.
- Super Quick to Make , In under 45 minutes, you’ll have these blueberry butter swim biscuits ready to serve, making them a great option for breakfast or snack cravings.
- Perfect for Any Time of Day , Enjoy these biscuits fresh out of the oven, or save leftovers for a late-night treat; their flavor and texture hold up well for days when stored properly.
How to Make Blueberry Butter Swim Biscuits
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30-32 minutes
- Total Time: 42 minutes
- Yield: 9 1x
- Category: Baking
- Method: Baking
- Diet: Vegetarian
Description
Tender, buttery blueberry biscuits with a moist crumb that soaks in melted butter, topped with a crunchy sugar finish.
Ingredients
Scale
- 1 cup (148 g) blueberries, fresh (divided: ¾ cup for tossing, ¼ cup for topping)
- 2 ½ cups (312.5 g) all-purpose flour
- 2 cups buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 3 tablespoons granulated sugar (2 tablespoons for tossing blueberries, 1 tablespoon for dry ingredients)
- 4 teaspoons baking powder
- 2 teaspoons turbinado sugar (for topping)
Instructions
- Step 1: Preheat the oven to 450°F (232°C) to ensure the biscuits bake quickly and develop a golden-brown top.
- Step 2: Rinse ¾ cup of fresh blueberries gently. In a small bowl, toss the rinsed berries with 2 tablespoons of granulated sugar. Set aside to allow the sugar to mingle with the juices.
- Step 3: In a medium bowl, combine 2 ½ cups (312.5 g) of all-purpose flour, 4 teaspoons of baking powder, and 1 tablespoon granulated sugar. Whisk together thoroughly to blend and aerate the dry ingredients.
- Step 4: Pour in 2 cups of buttermilk to the dry ingredients. Stir gently and just until mostly combined. Do not overmix to avoid tough biscuits.
- Step 5: Carefully fold the sugar-coated blueberries along with their juices into the dough. Use gentle motions to keep the dough tender and evenly distribute the fruit.
- Step 6: Melt ½ cup (113 g) of unsalted butter and pour it into the bottom of an 8×8-inch baking dish. This butter will create a rich base that the biscuits “swim” in as they bake.
- Step 7: Place the dough on top of the melted butter in the baking dish. Use a spatula or your clean hands to spread the dough evenly all the way to the edges of the pan. Cut the unbaked dough into 9 equal squares by making a 3×3 grid.
- Step 8: Evenly distribute the remaining ¼ cup of blueberries across the tops of the biscuits. Sprinkle 2 teaspoons of turbinado sugar over the blueberries to add a crunchy topping with a butterscotch hint.
- Step 9: Bake in the preheated oven for 30-32 minutes or until the biscuit tops are golden brown. After 30 minutes, insert a toothpick into the center of a biscuit—if it comes out clean, the biscuits are done. If the tops begin browning too fast, cover loosely with foil for the remaining baking time.
- Step 10: Remove biscuits from the oven and allow them to sit so the melted butter at the base absorbs back into the biscuits. This resting period ensures moist, flavorful biscuits before cutting and serving.
Notes
- Store biscuits in an airtight container at room temperature for up to 2 days. Avoid direct sunlight and moisture to maintain texture.
- Place biscuits in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best results.
- Wrap biscuits individually in plastic wrap or aluminum foil. Place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature before use.
- If blueberries taste too sour, add an extra tablespoon of granulated sugar to the berries about 10 minutes before folding them into the dough.
- To prevent the dough from sticking to your hands and the work surface when spreading in the pan, dust with a little flour.
- For firmer biscuits, allow the dough to rest for 5 minutes before cutting to let the baking powder activate.
- Check doneness by inserting a toothpick after 30 minutes; it should come out clean for baked-through biscuits.
- Cover biscuits loosely with foil after 20 minutes if tops brown too quickly while baking.
- Bring chilled or frozen biscuits to room temperature before eating. Reheat gently if desired, using a low oven temperature or microwave briefly.
- Serve with simple fruit salad or Greek yogurt for breakfast options. For brunch, add scrambled eggs or sautéed spinach. Use toasted biscuits as a base for blueberry shortcakes, berry parfaits, or breakfast sandwiches. Top with honey, whipped cream, maple syrup, or berry compote for added flavor.
- Substitute frozen blueberries if necessary but ensure to drain excess moisture before folding into dough.
- For a lemony twist, consider incorporating lemon zest (not included in original recipe but may complement blueberries).
- Buttermilk can be substituted by mixing regular milk with a splash of vinegar if not available.
- Use fresh, plump, and firm blueberries for best flavor and texture.
- Use good quality, fresh all-purpose flour for a tender crumb; expired flour may affect texture adversely.
- Unsalted butter allows better control of salt content; ensure butter is cold when cutting in to produce flaky layers, though for this recipe the butter is melted for the baking dish base.
- Use fresh baking powder without additives to ensure appropriate rise.
- Granulated sugar both sweetens and promotes a golden, appealing crust.
- Buttermilk adds moisture as well as a tangy note, enhancing the biscuit crumb.
Ingredient Notes
- All-purpose flour: Use good quality all-purpose flour for a tender crumb. Make sure it’s fresh, as expired flour affects texture.
- Blueberries: Fresh blueberries are best for flavor. Look for plump, firm berries with a deep blue color. Frozen can work in a pinch, but drain excess moisture.
- Granulated sugar: Regular granulated sugar is needed to sweeten the biscuits. It helps achieve a nice golden color and balances the tartness of the blueberries.
- Baking powder: Use a fresh leavening agent to ensure the biscuits rise properly. Look for a brand without additives for the best results.
- Butter: Use unsalted butter for control over salt levels. Make sure it’s cold when cutting in; it helps create flaky layers.
- Egg: One large egg helps bind everything together. Use it at room temperature for better mixing and incorporation.
- Buttermilk: It adds moisture and tenderness. If you don’t have it, mix regular milk with a splash of vinegar as a substitute.
- Cinnamon: Ground cinnamon adds warmth and depth to the flavor. Use a good quality brand for the best taste.
- Vanilla extract: A dash enhances the overall flavor. Look for pure vanilla extract over imitation for a richer taste.
Recipe Tips
- If your blueberries are too sour, mix in an extra tablespoon of granulated sugar 10 minutes before folding them into the dough.
- When baking, check for doneness by inserting a toothpick into the center 30 minutes into baking; it should come out clean.
- If your biscuits aren’t browning, cover them with foil after 20 minutes to prevent over-browning while allowing them to cook through.
- For a less sticky dough, sprinkle a little flour on your hands and the work surface when spreading the dough into the pan.
- If you want firmer biscuits, let the dough sit for 5 minutes before cutting to allow the baking powder to activate fully.
Serving Suggestions
Serve with a simple fruit salad or Greek yogurt for breakfast. Add scrambled eggs or sautéed spinach for brunch.
Use to make a blueberry shortcake or a berry parfait. Add to a breakfast sandwich or blueberry pancakes.
Top with honey or a dollop of whipped cream for extra flavor. Serve with a drizzle of maple syrup or a berry compote.
Recipe variations
- You can use blackberries instead of blueberries in the blueberry butter swim biscuits. Rinse and toss ¾ cup with 2 tablespoons granulated sugar before folding into the dough.
- Add 1 teaspoon of lemon zest to the dry ingredients for a citrus note in the blueberry butter swim biscuits. This brightens the flavor while keeping the original texture intact.
- Either fresh or frozen blueberries work well for these biscuits. If using frozen, thaw them slightly and drain excess liquid before adding to the dough to avoid sogginess.
- If scaling up, double the recipe using a 9×13-inch pan. Spread the dough over melted butter, cut into 12 squares, and top with ½ cup blueberries and 3 teaspoons turbinado sugar for baking.
Save This Recipe!
How to Store?
To keep your blueberry butter swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and moisture.
Refrigeration: Place in an airtight container and refrigerate up to 7 days. Let biscuits come to room temperature before serving.
Freezing: Wrap biscuits individually in plastic wrap or aluminum foil, then place in a freezer bag up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
If you enjoyed this Blueberry Butter Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
