Blueberry Butter Swim Biscuits
Okay, you know those mornings where the kitchen’s already a glorious mess, coffee’s gone cold twice, and you just want to make something that feels like a hug? That’s when I pull out my Blueberry Butter Swim Biscuits recipe. No joke, my sister calls these “Even-Your-Toddler-Can’t-Ruin-Them Biscuits” (though for the record, her toddler did, once, by feeding half the dough to the family dog. Dog’s fine, biscuit was… not).
Why I’m Always Coming Back to These
I make these when I want to impress someone who’s “not really a sweets person” because, let’s face it, they’ll end up hoovering half the tray—happens every time, right? My family goes a bit mad for these because they’re buttery on the edges, soft inside, and, frankly, they make the kitchen smell like a fancy bakery that also happens to have kids’ shoes everywhere. Also: it’s absurdly simple, there’s no chill time, and the blueberries burst into little pockets of jammy happiness (it’s better than therapy, almost).
Don’t Stress: Here’s What You’ll Need
- 2 cups all-purpose flour (Grandma always insisted on King Arthur, but I’ve used Aldi’s stuff and no one complained)
- 1 tablespoon sugar — or, honestly, up to 3 if your sweet tooth’s in charge
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk (sometimes I cheat and use regular milk with a big squeeze of lemon—works in a pinch!)
- 1/2 cup unsalted butter, melted (sometimes I go rogue and do half salted—naughty, I know)
- 1 cup fresh blueberries (or frozen—maybe don’t thaw them, they get mushy)
Let’s Get Down to the Biscuit-Making
- First up, preheat your oven to 450°F (that’s about 230°C, give or take).
- Grab an 8×8 inch baking dish—a metal one gives crispier edges, but glass works fine too (honestly, I’ve used a random casserole just because it was clean).
- Pour that melted butter straight into the dish. Yes, the whole lot. Don’t be shy, this is where the ‘swim’ bit happens.
- Mix up your flour, baking powder, sugar, and salt in one big bowl. I just use a fork.
- Pour in the buttermilk and gently combine until you’ve got a shaggy dough—don’t overthink it. Add your blueberries now. If you’re feeling feisty, add a teensy dash of vanilla. Go on, live a little.
- Spoon chunky blobs of the dough over the butter in the dish. I sometimes pat it out a bit with wet fingers, but it can look a complete mess and still bake up fine. Don’t stress if it’s uneven.
- Use a knife to score the dough into biscuit-ish squares (“ish” being the key word; I always make them lopsided).
- Bake for about 25 to 30 minutes, or until the top’s deeply golden and you can hear a gentle sizzle. This is when I usually stick my nose in the oven a little too close and nearly steam off my eyebrows.
- Let ’em cool for a few minutes. Or don’t—just remember that blueberry juice gets hot enough to sear flesh. (Ask me how I know!)
My Notes — the Honest Kind
- One time I used whole wheat flour. Texture was fine, but the kids staged a tiny mutiny. Apparently healthy biscuits are for someone else’s family.
- If your butter pools a little on top, just tilt the dish and spoon it over the uncooked dough. I do this every time and it’s honestly kinda fun.
- It really *is* important to score those squares before baking—I always forget and end up hacking at the pan afterward. Oops.
What Else I’ve Tried (Some Worked, Some… Eh)
- Replacing blueberries with raspberries – lovely, but a bit messy; they stain everything.
- Swapped half the butter for coconut oil. Weirdly, the coconut worked, but it wasn’t everyone’s favorite.
- Once, on a dare, I added chopped cooked bacon. My uncle loved it. My aunt did not. Maybe stick to fruit?
- I tried cinnamon chips by accident (kids helped)… not recommended! Ends up tasting like sugar bread confusion.
You Don’t Need Fancy Equipment, I Swear
If you don’t have a square baking dish, a round pan works; just watch the baking time—sometimes it’s faster. Mixing bowl? I sometimes use a big salad bowl because it’s easier to clean. Lost your pastry brush for the butter? Don’t bother. I once used my (clean) fingers, worked a treat.
Keeping Leftovers (Not That You’ll Have ‘Em)
These keep in a covered container on the countertop for a solid day or two. Maybe three, but, well, in my house they never last more than a day! If you do end up with stragglers, warm them gently in the oven, not the microwave (trust me, your texture will thank you).
How We Like to Serve ‘Em (Or, Biscuit Joy)
I love these warm with a drizzle of honey (try local honey, if you can find it), or even a scoop of vanilla ice cream if dessert’s on the cards. My cousin dips hers in Greek yogurt. To each their own, I suppose! We once did a brunch bar—biscuits, fruit, whipped cream—chaos, but the good kind.
Lessons I Learned the Hard Way
- I once tried to rush the cooling stage, and, well, let’s just say you should not eat molten blueberries. Take it from me.
- Don’t skip scoring or you’ll have Blueberry Butter Bits instead of biscuits.
- Actually, I find it works better if you don’t overmix the dough. Just a gentle stir—nobody wants tough biscuits.
FAQs (Things People Actually Ask Me)
- Can I use frozen blueberries? Yep, straight from the freezer works best—if you thaw, they go all mushy and turn the dough kind of blue. But blue isn’t necessarily bad, is it?
- Do I have to use buttermilk? Not always—sometimes I just add a squeeze of lemon or a glug of vinegar to regular milk, let it sit five minutes. It’s honestly close enough (unless some serious Southern cook is judging you).
- Why are mine a bit doughy inside? Could be the oven too hot, or maybe your pan was a deep one. Try a few more minutes (oh, and don’t cut them until you see the bottoms are golden).
- Can I double the recipe? Absolutely, just use a bigger pan, or two regular ones. It’s perfect for a potluck. Don’t ask how many times I’ve doubled this for school bake sales.
- Any good resources for other biscuit ideas? I’m a big fan of Southern Living’s buttermilk biscuit guide, and Sally’s Baking Addiction has some wild variations that inspired me (here!).
And that’s it. Blueberry Butter Swim Biscuits! If you make these, tell me if your pan survives the attack—mine’s got the scrapes to prove how many batches got devoured in a hurry. Catch you around; next time, maybe I’ll have mastered scones (but probably not).
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 cups fresh blueberries
- 1 1/2 cups buttermilk
- 1/2 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 450°F (232°C). Pour the melted butter into a 9×9-inch baking dish, covering the bottom evenly.
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2In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
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3Add the buttermilk and vanilla extract to the dry ingredients and stir until just combined. Gently fold in the blueberries.
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4Carefully transfer the dough into the prepared dish with melted butter. Spread the dough evenly; it will be somewhat wet.
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5Use a knife to cut the dough into 8 squares. Bake for 30 minutes or until golden brown on top and cooked through.
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6Let cool slightly before serving. Enjoy warm for the best flavor!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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