Description
These Blueberry Butter Swim Biscuits are tender, flaky, and bursting with fresh blueberries. The unique method of baking the biscuits ‘swimming’ in melted butter creates an incredibly moist and flavorful base, while a sprinkling of turbinado sugar on top adds a delightful crunch and subtle butterscotch flavor. Perfect for a comforting breakfast or brunch treat.
Ingredients
Scale
Blueberries
- 1 cup (148 g) blueberries, fresh (divided: ¾ cup for tossing, ¼ cup for topping)
Dry Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 3 tablespoons granulated sugar (2 tablespoons for tossing blueberries, 1 tablespoon for dry ingredients)
- 4 teaspoons baking powder
Wet Ingredients
- 2 cups buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
Toppings
- 2 teaspoons turbinado sugar (for topping)
Instructions
- Preheat the Oven: Preheat your oven to 450°F (232°C) to ensure the biscuits bake quickly and develop a golden, crispy top.
- Toss Blueberries with Sugar: Gently rinse ¾ cup of fresh blueberries, then toss them in a small bowl with 2 tablespoons of granulated sugar. Let them sit to release their juices and sweeten.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 4 teaspoons baking powder, and 1 tablespoon granulated sugar to blend and aerate the mixture.
- Add Buttermilk: Pour 2 cups of buttermilk into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain tender biscuits.
- Fold in Blueberries: Gently fold the sugar-coated blueberries and their juices into the dough, using light motions to keep the batter tender and evenly mixed.
- Prepare Baking Dish: Melt ½ cup of unsalted butter and pour it into the bottom of an 8×8-inch baking dish. This butter will create a rich base for the biscuits to bake in.
- Shape and Cut Dough: Spread the dough evenly over the melted butter in the baking dish, pushing it all the way to the edges. Use a spatula or clean hands. Then, score the dough into 9 equal squares by making a 3×3 grid.
- Add Remaining Blueberries and Turbinado Sugar: Evenly place the remaining ¼ cup blueberries on top of each biscuit square. Sprinkle 2 teaspoons of turbinado sugar over the top to provide a crunchy, caramelized finish.
- Bake: Bake in the preheated oven for 30 to 32 minutes. Check at 30 minutes by inserting a toothpick into the center of a biscuit—if it comes out clean, the biscuits are done. If the tops brown too quickly, cover loosely with foil for the remaining bake time.
- Rest and Serve: Remove the biscuits from the oven and let them rest so the melted butter at the base can absorb back into the biscuits. This resting time ensures moist, flavorful biscuits ready to cut and serve.
Notes
- Be careful not to overmix the dough to prevent dense biscuits; gentle folding is key.
- Using fresh blueberries enhances the flavor and texture compared to frozen.
- The melted butter base keeps the biscuits moist and imparts rich flavor—don’t skip this step.
- If the biscuit tops are browning too quickly, tent with foil partway through baking to avoid burning.
- Letting the biscuits rest after baking helps the butter soak back in, making each bite tender and juicy.
- Serve warm with extra butter or honey for an extra indulgent experience.
