Blueberry Butter Swim Biscuits with Lemon Glaze Recipe

Introduction

Blueberry Butter Swim Biscuits are a delightful twist on traditional biscuits, bursting with fresh blueberries and topped with a tangy lemon glaze. Perfect for breakfast or a sweet snack, these tender biscuits combine buttery richness with fruity brightness for a truly comforting treat.

Ingredients

• 2½ cups all-purpose flour (spoon and leveled)
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1¾ cups buttermilk (up to 2 cups)
• 1½ cups fresh blueberries
• ½ cup salted butter, melted (1 stick)
• 1 cup powdered sugar
• 2 tablespoons lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Step 3: Slowly pour in the buttermilk while stirring gently until a sticky dough forms. If the dough seems dry, add a little more buttermilk, but be careful not to overmix.
4. Step 4: Gently fold in the fresh blueberries, distributing them evenly without crushing.
5. Step 5: Pour the melted butter into the bottom of a 9×9-inch baking pan.
6. Step 6: Spread the dough evenly over the melted butter in the pan, smoothing the top with a spatula. Cut the dough into 9 squares with a knife.
7. Step 7: Bake for 25 to 30 minutes, or until the biscuit tops are golden brown.
8. Step 8: While the biscuits bake, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Stir in the vanilla extract. Adjust the consistency by adding more lemon juice to thin or more powdered sugar to thicken.
9. Step 9: Once the biscuits are done, let them cool slightly before drizzling the lemon glaze over the top. Serve warm for best flavor.

Tips & Variations

• Use fresh blueberries for the best texture; frozen berries tend to release too much juice and can make the dough wet.
• For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tablespoon of lemon juice, and use vegan butter.
• Add a teaspoon of lemon zest to the dough for extra citrus brightness.
• If you prefer a thicker glaze, start with less lemon juice and add gradually as needed.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in a warm oven or microwave before serving. The glaze is best added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While you can use frozen blueberries, they tend to release extra moisture, which may make the dough wetter and affect the biscuit texture. If using frozen, do not thaw before mixing and consider adding a little extra flour to balance the moisture.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1¾ cups of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before adding to the dough. This creates a similar tang and acidity to buttermilk, helping the biscuits rise and stay tender.