Description
These buttery, golden biscuits are loaded with juicy blueberries and finished with a tangy lemon glaze—perfect for breakfast or dessert.
Ingredients
For the Butter Swim Biscuits:
1/2 cup (1 stick) unsalted butter, melted
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups buttermilk
1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest
1–2 teaspoons milk (if needed to thin glaze)
Instructions
Preheat oven to 450°F (230°C). Pour melted butter into an 8×8-inch baking dish.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in buttermilk until just combined (do not overmix).
Gently fold in blueberries.
Pour batter over melted butter in the baking dish, spreading evenly. The butter will rise around the edges.
Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean.
While biscuits bake, whisk together powdered sugar, lemon juice, zest, and milk (if needed) to form a pourable glaze.
Once biscuits are slightly cooled, drizzle with lemon glaze.
Slice and serve warm.
Notes
Buttermilk creates the best texture, but you can substitute with milk + 1 tablespoon lemon juice.
For extra tang, add more lemon zest to the glaze.
Best served fresh, but leftovers keep in the fridge for 2–3 days. Reheat before serving.
Swap blueberries for raspberries, blackberries, or diced strawberries.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American, Southern-Inspired
