Glazed Blueberry Butter Swim Biscuits
Servings 9
Equipment
- 8x8-inch Baking Dish
- Wire Cooling Rack
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.