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Blueberry Butter Swim Biscuits

Sticky, blueberry-studded biscuits baked in melted butter for a crispy base and tender center, perfect for brunch or breakfast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • ½ cup Butter, melted (plus more if you like extra 'swim') Essential for the swimming effect.
  • 2 ½ cups All-purpose flour
  • ¼ cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 ¾ cups Buttermilk Substitute: 1 tablespoon lemon juice or white vinegar into 1 ¾ cups milk.
  • 1 ½ cups Fresh blueberries If using frozen, toss with 1 tablespoon flour to reduce bleeding.
Glaze ingredients
  • 1 cup Powdered sugar For the glaze.
  • ½ teaspoon Vanilla extract For the glaze.
  • 1 ½ tablespoons Milk Or more for thinning the glaze.

Method
 

Preparation
  1. Preheat the oven to 450°F. Pour the melted butter into the bottom of a 9-inch baking dish and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
  3. Gradually add the buttermilk, stirring gently until a sticky dough forms. Do not overmix.
  4. Fold in blueberries carefully to avoid breaking them.
  5. Pour the sticky batter into the baking dish over the melted butter. Smooth the top with a spatula.
  6. Cut the batter into 9 equal pieces using a sharp knife.
Baking
  1. Bake for 25–30 minutes until the tops are golden and a toothpick comes out clean.
Glazing
  1. While the biscuits are baking, whisk powdered sugar with 2 tablespoons of milk and vanilla until pourable.
  2. Cool the biscuits for a few minutes, then drizzle the glaze over warm biscuits and serve.

Notes

For best texture, bake and glaze just before serving. Store cooled biscuits in an airtight container for up to 2 days or refrigerate for up to 4 days. Freeze wrapped biscuits for up to 2 months.