Name: Blueberry Butter Swim Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Biscuits; 2½ cups all-purpose flour, spooned and leveled; ⅓ cup granulated sugar; 1 tablespoon baking powder; ¼ teaspoon salt; 1¾ cups buttermilk (up to 2 cups if needed); 1½ cups fresh blueberries; ½ cup salted butter, melted (1 stick); Glaze; 1 cup powdered sugar; 2 tablespoons lemon juice; ½ teaspoon vanilla extract

Why You’ll Love This Recipe

I love how these biscuits practically make themselves—no rolling, no kneading, just a simple batter that gets poured into melted butter. The blueberries add juicy bursts of sweetness, and the lemon glaze makes the whole thing taste bright and bakery-worthy. These biscuits are versatile too; I enjoy them for breakfast, dessert, or even a special brunch treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

2½ cups all-purpose flour, spooned and leveled
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1¾ cups buttermilk (up to 2 cups if needed)
1½ cups fresh blueberries
½ cup salted butter, melted (1 stick)

For the glaze:

1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract

Directions

I preheat my oven to 450°F.
In a large bowl, I whisk together flour, sugar, baking powder, and salt.
I slowly pour in the buttermilk while stirring gently until a sticky dough forms. If it feels too dry, I add a little more buttermilk.
I carefully fold in the blueberries, being gentle so they don’t burst.
I pour the melted butter into the bottom of a 9×9-inch baking dish.
I spread the dough evenly into the buttered pan, smoothing the top with a spatula.
I cut the dough into 9 squares with a knife.
I bake for 25–30 minutes, until the tops are golden brown.
While the biscuits bake, I whisk powdered sugar, lemon juice, and vanilla extract into a smooth glaze.
Once the biscuits cool slightly, I drizzle the glaze over the top and serve them warm.

Servings and timing

This recipe makes 9 large biscuits. Prep time takes about 10 minutes, and baking time is 25–30 minutes, making the total time around 40 minutes.

Variations

I sometimes use raspberries or blackberries instead of blueberries.
For a cozier flavor, I add a pinch of cinnamon to the dough.
I’ve swapped lemon glaze for an almond glaze, which gives a nutty twist.
If I want them less sweet, I skip the glaze and serve them with butter or jam.
Frozen blueberries also work—just stir them in straight from the freezer to avoid purple streaks.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the oven at 300°F for about 10 minutes, or in the microwave for 20–30 seconds. If they’ve dried out slightly, I like to drizzle on extra glaze or spread with butter.

FAQs

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I make sure to add them straight from the freezer to prevent the batter from turning purple.

Can I make these biscuits without buttermilk?

I can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar for a similar result.

Do I need to cut the dough before baking?

Yes, I like to cut it into squares before baking so the biscuits separate easily after they’re done.

Can I make the glaze ahead of time?

Yes, I can make the glaze in advance and store it in the fridge. I just give it a quick stir before drizzling it over the biscuits.

Can I bake these in a different pan size?

I prefer a 9×9-inch dish for thick biscuits, but I can use a larger pan for thinner biscuits—just reduce the baking time slightly.

Conclusion

These blueberry butter swim biscuits are a delightful mix of crispy, buttery edges and soft, blueberry-filled centers. The lemon glaze brightens each bite, making them feel special enough for entertaining yet easy enough for everyday baking. Once I tried them, I knew they’d become a go-to recipe whenever I wanted something quick, indulgent, and impressive.

Blueberry Butter Swim Biscuits