Blueberry Butter Swim Biscuits (+Video)

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These Blueberry Butter Swim Biscuits are the easiest and best homemade blueberry biscuits. No biscuit cutter needed! Perfect for breakfast or dessert!

AN EASY BLUEBERRY BISCUIT RECIPE

This sweet biscuit recipe was inspired by those blueberry biscuits (Bo-Berry Biscuit®) at Bojangles. Ever since I created the Butter Dip Biscuit (a.k.a. Butter Swim Biscuits) recipe over 12 years ago, I thought it was time to create some sweet versions. After a couple of attempts, I think I got these Blueberry Butter Swim Biscuits just right! If you love these types of biscuits, be sure to check out my recipe for Strawberries and Cream Butter Swim Biscuits and Cheddar Garlic Butter Swim Biscuits too!

a blueberry butter swim biscuit on a small round white plate.

FREQUENTLY ASKED QUESTIONS ABOUT BLUEBERRY BUTTER SWIM BISCUITS:

Can I use frozen blueberries?

Yes you can. Keep in mind, frozen blueberries will bring extra water into the dough that we don't want since it will interfere with the texture. So you'll need to thaw the blueberries first. I will usually put them in a colander and then once they've thawed, place them on some paper towels to remove as much of that moisture as possible. Very gently pat they dry.

Can I use self-rising flour instead of all-purpose flour?

Yes. Just remove the additional salt and baking powder that is in this recipe since self-rising flour already has that added. Personally I love White Lily Brand flour. If you love southern style biscuits, it’s because we all use this flour brand!

What if I don't have buttermilk?

You can substitute with milk or heavy cream. Milk is thinner than buttermilk so start with a little less than the recipe calls for and add more as necessary until you get a wet and sticky dough.

Can I use a different size baking dish?

Yes. You can use an 11x7-inch baking dish or a 9x13-inch baking dish. Just keep in mind that they will come up thinner and you'll need to adjust the baking time accordingly.

Why is aluminum-free baking powder important in this recipe?

Some people are sensitive to the taste (like me) and it can add a very slight metallic flavor. However, in general, a lot of people don't notice the difference so don't drive yourself crazy looking at every store for aluminum free baking powder.

Can you use whole wheat flour instead of white flour?

Yes you can. However, you will need to add more buttermilk because of the density of whole wheat versus a white flour.

Blueberry Butter Swim Biscuits fully baked with icing in a square white baking dish.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST

unsalted butter
all-purpose flour
granulated sugar (more, to taste)
aluminum-free baking powder
salt
buttermilk
blueberries
powdered sugar
milk

Buttermilk, fresh blueberries, all-purpose flour, baking powder, butter and sugar.

HOW TO MAKE BLUEBERRY BUTTER SWIM BISCUITS:

Preheat oven to 450F degrees. Spray a 9x9-inch glass or ceramic baking dish with nonstick cooking spray (I like the kind with flour in it). In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.

melted butter in a white square baking dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

flour, sugar, baking powder and salt in a glass bowl with a metal whisk.

Pour in the buttermilk.

buttermilk added to flour mixture in a glass bowl with a wooden spoon.

Stir until a sticky dough forms. If batter still looks dry, add a tad bit more of the buttermilk until you have a sticky dough. Add in blueberries.

fresh blueberries added to biscuit batter in a glass bowl.

Stir gently until combined.

fully combined blueberry biscuit batter in a glass bowl.

Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Spread out the batter evenly (as best as you can). I find this is easiest if I spray my hand with nonstick spray and then gently push the batter around.

blueberry biscuit dough spread into a white baking dish with melted butter.

With a sharp knife, cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.

a knife cutting the uncooked biscuit dough into 9 squares.

Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.