Description
These Blueberry Butter Swim Biscuits are tender, fluffy, and packed with fresh blueberries. Finished with a simple vanilla glaze, they’re perfect for breakfast, brunch, or a sweet snack.
Ingredients
Scale
- 1/2 cup butter, melted
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk, see notes
- 1 1/2 cups fresh blueberries
- 1 cup powdered sugar, for the glaze
- 1/2 teaspoon vanilla extract, for the glaze
- 1 1/2 tablespoons milk, or more, for the glaze
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the melted butter and buttermilk, stirring until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15–20 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
- While the biscuits cool slightly, whisk together powdered sugar, vanilla extract, and milk to make the glaze. Adjust the consistency with more milk if needed.
- Drizzle the glaze over the warm biscuits and serve.
Notes
- For extra fluffiness, make sure your buttermilk is cold.
- You can substitute frozen blueberries if fresh are not available; do not thaw before adding.
- Store leftover biscuits in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit with glaze
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg