Glazed Blueberry Butter Swim Biscuits
Glazed blueberry butter swim biscuits are buttery biscuits loaded with plump blueberries, with crisp edges and a moist, tender center.Â
I’ve never made or eaten a butter swim biscuit before, but I’ve seen them on food blogs for a while now. I stumbled upon this easy glazed blueberry butter swim biscuits recipe on Toni’s Recipes that looked and sounded irresistible, so I made them. We all thought they were tasty, especially my daughter.
Glazed Blueberry Butter Swim Biscuits
Blueberries:
- 1 cup fresh or frozen blueberries, divided
- 2 tbsp sugar
- 1 tbsp freshly squeezed lemon juice
Biscuits:
- 2½ cups flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- Zest from 1 lemon
- 8 tbsp unsalted butter, melted
Optional glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or fresh lemon juice, plus more as needed depending on desired thickness
How to Make Glazed Blueberry Butter Swim Biscuits:
Preheat the oven to 450 degrees.
Macerate the blueberries by tossing ¾ cup blueberries with the sugar and the lemon juice until fully coated. Set aside for 30-60 minutes. The sugar will draw out the juices, and you’ll fold that liquid in too. Side Note: Reserve the remaining ¼ cup of blueberries for the topping biscuits before baking.
Prepare the biscuits by whisking the flour, sugar, baking powder, and salt until evenly combined.
Pour in the buttermilk and lemon zest, and stir until the dough just comes together.  Side Note: Stop as soon as you don’t see dry flour–overmixing will toughen the biscuits.
Gently fold in the sugared blueberries and syrupy liquid.
Pour the melted butter into an 8×8-inch baking dish and coat the bottom completely.
Spoon the dough in and spread it evenly to the edges. Side Note: The butter will swim up around the biscuits.
Score the dough into 9 squares (3×3 grid). Scatter the reserved ¼ cup of blueberries evenly over the top.
Bake for 10 minutes, then reduce heat to 425 degrees and bake for 15 to 20 minutes, until the tops are golden and the edges are set.
Remove from the oven and cool on a wire cooling rack.
Prepare the glaze by whisking the powdered sugar and milk (or fresh lemon juice) until creamy.
Once the biscuits have cooled, drizzle spoonfuls of the glaze over them.
Serve and enjoy.
Store any leftovers in an airtight container in the fridge for up to 2 days if you used a milk glaze, or at room temperature for up to 2 days if you used a lemon glaze.
Equipment
- 8x8-inch Baking Dish
Ingredients
Blueberries:
- 1 cup fresh or frozen blueberries divided
- 2 tbsp sugar
- 1 tbsp freshly squeezed lemon juice
Biscuits:
- 2½ cups flour
- 4 tbsp sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 cups buttermilk
- Zest from 1 lemon
- 8 tbsp unsalted butter melted
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or fresh lemon juice plus more as needed depending on desired thickness
Instructions
- Preheat the oven to 450 degrees.
- Macerate the blueberries by tossing ¾ cup blueberries with the sugar and the lemon juice until fully coated. Set aside for 30-60 minutes. The sugar will draw out the juices, and you'll fold that liquid in too. Side Note: Reserve the remaining ¼ cup of blueberries for the topping biscuits before baking.
- Prepare the biscuits by whisking the flour, sugar, baking powder, and salt until evenly combined.
- Pour in the buttermilk and lemon zest, and stir until the dough just comes together.  Side Note: Stop as soon as you don't see dry flour–overmixing will toughen the biscuits.
- Gently fold in the sugared blueberries and syrupy liquid.
- Pour the melted butter into an 8x8-inch baking dish and coat the bottom completely.
- Spoon the dough in and spread it evenly to the edges. Side Note: The butter will swim up around the biscuits.
- Score the dough into 9 squares (3x3 grid).
- Scatter the reserved ¼ cup of blueberries evenly over the top.
- Bake for 10 minutes, then reduce heat to 425 degrees and bake for 15 to 20 minutes, until the tops are golden and the edges are set.
- Remove from the oven and cool on a wire cooling rack.
- Prepare the glaze by whisking the powdered sugar and milk (or fresh lemon juice) until creamy.
- Once the biscuits have cooled, drizzle spoonfuls of the glaze over them.
- Serve and enjoy.
- Store any leftovers in an airtight container in the fridge for up to 2 days if you used a milk glaze, or at room temperature for up to 2 days if you used a lemon glaze.
That’s cool! I have some frozen blackberries and bet they are perfect for those biscuits too.
I gather they are called swim biscuits because they swim in butter? They sound amazing.