Name: Glazed Blueberry Butter Swim Biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons granulated sugar, plus more for topping; 1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch pieces; 1 ¼ cups buttermilk, plus more if needed; 1 cup fresh blueberries (or frozen); 2 tablespoons unsalted butter, melted, for the baking dish; 1 tablespoon unsalted butter, melted, for brushing

Glazed Blueberry Butter Swim Biscuits are more than just a breakfast treat; they’re a warm hug on a plate, a burst of summer sunshine that can brighten even the cloudiest morning. If you’ve ever dreamt of a biscuit that’s impossibly tender, incredibly flavorful, and practically melts in your mouth, then prepare to fall head over heels. We all love a good biscuit, right? But what elevates these particular delights from merely good to utterly unforgettable is the magical combination of plump, juicy blueberries suspended in a rich, buttery dough, all bathed in a sweet, delicate glaze. It’s this sensational layering of textures and tastes – the slight tartness of the berries, the yielding crumb of the biscuit, and the sweet kiss of the glaze – that makes Glazed Blueberry Butter Swim Biscuits a truly special indulgence. Get ready to experience biscuit perfection!

Ingredients:

3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar, plus more for topping
1 cup (2 sticks) unsalted butter, very cold, cut into ½-inch pieces
1 ¼ cups buttermilk, plus more if needed
1 cup fresh blueberries (or frozen, see notes)
2 tablespoons unsalted butter, melted, for the baking dish
1 tablespoon unsalted butter, melted, for brushing

Preparing the Dough

Dry Ingredients Assembly

The foundation of any great biscuit is the perfect blend of dry ingredients. In a large mixing bowl, I whisk together the all-purpose flour, baking powder, baking soda, salt, and the 2 tablespoons of granulated sugar. It’s crucial that these are thoroughly combined to ensure even leavening and a consistent texture throughout your Glazed Blueberry Butter Swim Biscuits. I like to sift these ingredients together for an extra light and airy start, though a good whisking works just as well. Make sure there are no clumps of baking powder or soda.

Incorporating the Cold Butter

This is where the magic of tender, flaky biscuits begins! Add the very cold, cubed unsalted butter to the dry ingredients. Now, the key is to work quickly and keep the butter as cold as possible. You can use a pastry blender, two forks, or even your fingertips to cut the butter into the flour mixture. You’re looking for a consistency that resembles coarse crumbs with some pea-sized pieces of butter still visible. These larger butter pieces are essential; as they melt in the oven, they create steam pockets that lead to those beautiful layers and that coveted tender interior. Avoid overworking the dough at this stage; you don’t want the butter to melt from the warmth of your hands.

Adding the Buttermilk and Blueberries

Make a well in the center of your butter and flour mixture. Pour in the 1 ¼ cups of buttermilk. Gently stir with a fork until the dough just comes together. It might seem a little shaggy at this point, and that’s perfectly fine. If the dough feels too dry and isn’t coming together, add a tablespoon or two more of buttermilk, but be careful not to make it too wet. Now, it’s time for the star of the show: the blueberries! If you’re using fresh blueberries, gently fold them into the dough. If you are using frozen blueberries, the best practice is to toss them with the granulated sugar meant for the topping while they are still frozen. This helps prevent them from bleeding too much color into the dough. Then, fold them into the dough quickly to minimize thawing. Overmixing at this stage will make your biscuits tough, so a gentle hand is paramount.

Shaping and Baking

Preparing the Baking Dish

Preheat your oven to 425°F (220°C). In a 9×13 inch baking dish, melt the 2 tablespoons of unsalted butter. Swirl the melted butter around to evenly coat the bottom of the dish. This butter bath is what gives these Glazed Blueberry Butter Swim Biscuits their signature “swim” and incredible crispy edges.

Forming and Baking the Biscuits

Turn the dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle. You can fold the dough over on itself a couple of times to create more layers, but again, avoid overworking it. Using a biscuit cutter or a sharp knife, cut out your biscuits. I prefer to press straight down without twisting to ensure the sides of the biscuits remain intact, which helps them rise evenly. Place the cut biscuits into the prepared butter-filled baking dish, ensuring they are touching each other. This allows them to “swim” in the butter. Bake for 18-22 minutes, or until the tops are golden brown and the biscuits are cooked through.

Finishing Touches

Once the biscuits are golden and fragrant, remove them from the oven. Immediately brush the tops of the warm biscuits with the remaining 1 tablespoon of melted unsalted butter. For an extra touch of sweetness and a lovely sparkle, sprinkle a little extra granulated sugar over the tops while they are still hot. The residual heat will help the sugar adhere beautifully. Allow them to cool in the pan for a few minutes before carefully removing them. The bottom of these biscuits will be wonderfully buttery and crisp, a true testament to the “butter swim” method.

Conclusion:

And there you have it – the secret to achieving perfectly tender, melt-in-your-mouth Glazed Blueberry Butter Swim Biscuits! This recipe, while seemingly simple, delivers an explosion of sweet blueberry flavor encased in a rich, buttery biscuit dough that practically dissolves on your tongue. The key truly lies in the butter swim, which infuses every bite with incredible moisture and that unmistakable decadent taste. I hope you’ll give these a try and experience the magic for yourself. They are wonderful served warm, perhaps with a dollop of extra butter or a drizzle of cream. For a delightful twist, consider adding a pinch of lemon zest to the dough for an extra brightness that complements the blueberries beautifully. You could also experiment with different berries, like raspberries or blackberries, for a varied flavor profile. Don’t be intimidated by the “swim” technique; it’s incredibly forgiving and yields spectacular results. Happy baking, and enjoy every single delicious bite!

Frequently Asked Questions:

What is a “butter swim” for biscuits?

A butter swim, in this context, refers to placing biscuit dough pieces directly into melted butter. This method allows the biscuits to cook partially in the butter, ensuring they absorb a significant amount of richness and become exceptionally tender and moist. It’s a crucial step for achieving the signature texture of these Glazed Blueberry Butter Swim Biscuits.

Can I make these biscuits ahead of time?

While best enjoyed fresh from the oven for optimal texture, you can prepare the biscuit dough a few hours in advance and refrigerate it. Bake them as soon as possible after chilling for the best results. Reheating can slightly alter the texture, but they will still be delicious.