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 Swim Biscuits (a.k.a. Butter Dip Biscuits) recipe over 13 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, Cinnamon Roll Butter Swim Biscuits and Cheddar Garlic Butter Swim Biscuits too!
FREQUENTLY ASKED QUESTIONS:
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.
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!
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. I don’t think you get the best results with regular milk though. It comes out a bit more crumbly. If you have to substitute the buttermilk, try going with heavy cream. It will add moistness to the biscuits.
Yes. You can use an 11×7-inch baking dish or a 9×13-inch baking dish. Just keep in mind that they will come up thinner and you’ll need to adjust the baking time accordingly.
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.
Yes you can. However, you will need to add more buttermilk because of the density of whole wheat versus a white flour.
Leftovers should be stored in an airtight container on the counter for up to 2 days. If you aren’t comfortable leaving baked goods out on your counter, you can cover and put them in the refrigerator for up to 4 days. I just find that sometimes with brands and biscuits, they can dry out when stored in the fridge so I will leave that decision up to you and what you are comfortable with doing.
If covered and stored properly, they can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – you can actually use salted butter here as well. The salted butter would cut the overall sweetness of the dish but I decided to use unsalted because I made this with buttermilk and I thought the buttermilk did a good enough job of keeping this from being too sweet.
- all-purpose flour – you don’t need to sift the flour, just make sure to use the dip and scoop method (leveling the top off with the flat end of a knife). You could use self-rising flour, just don’t add the additional baking soda to the recipe.
- granulated sugar – I have not tried this with sugar substitutes so can’t say how that would turn out.
- aluminum-free baking powder – this is a personal preference, use what you have (I explain more about this above in the FAQ).
- buttermilk – heavy cream is the best substitute if you don’t have buttermilk.
- blueberries – I prefer fresh here but I also discuss the use of frozen up in the FAQ section.
HOW TO MAKE BLUEBERRY BUTTER SWIM BISCUITS:
Preheat oven to 450F degrees. Spray a 9×9-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.
In a medium bowl, mix together the flour, sugar, baking powder and salt.
Pour in the buttermilk.
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.
Stir gently until combined.
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.
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.
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.
In a bowl, whisk together powdered sugar with milk. Add a little at a time until you’ve reached your desired thickness.
Drizzle on top of the warm biscuits.
Allow the biscuits to cool slightly then slice and serve.
CRAVING MORE RECIPES?
Blueberry Butter Swim Biscuits (+Video)
- Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a microwave-safe bowl melt 1/2 cup (1 stick) unsalted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the dish as long as it's not metal.
- In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tablespoon aluminum-free baking powder and 1/2 teaspoon salt.
- Pour in 1 3/4 cups buttermilk. 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.
- Gently stir in 1 1/2 cups blueberries.
- 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.
- Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
- 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.
- In a bowl, whisk together 1 cup powdered sugar and 2-3 Tablespoons milk. Drizzle on top of the warm biscuits.
- Allow the biscuits to cool slightly then slice and serve.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Please note, oven times do vary. The factor depends on many things like if you have an electric, gas or convection oven. It also changes depending if you use a metal pan (not recommended) versus ceramic or Pyrex. It also varies depending on which oven rack you use. A toothpick inserted should not have any wet batter on it. Start with the lowest baking time and go up from there. Use your best judgement based on your own personal knowledge of your particular oven.
- I don’t recommend a metal baking dish for these. The outside can get overdone before the middle is ready. An oven-safe glass or ceramic dish works best.
- Fresh or frozen blueberries can be used. If using frozen, thaw them first then pat dry with paper towels so they don’t add additional moisture to the dough.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.