Blueberry Butter Swim Biscuits with Lemon Glaze

Description

Blueberry Butter Swim Biscuits with Lemon Glaze are a melt-in-your-mouth treat that combines the richness of buttery biscuits with the freshness of juicy blueberries and a bright, tangy lemon glaze. These biscuits are baked in a pool of butter, which gives them a crispy golden crust on the outside and a soft, fluffy interior on the inside. The blueberries burst with sweetness as they bake, and the drizzle of lemon glaze adds just the right touch of zing. Perfect for breakfast, brunch, or as a sweet snack with tea!

Ingredients For Blueberry Butter Swim Biscuits with Lemon Glaze

For the Biscuits:

• 2 cups all-purpose flour

• 1 tbsp granulated sugar

• 1 tbsp baking powder

• 1 tsp salt

• 1 ¾ cups buttermilk (cold)

• ½ cup unsalted butter (1 stick, melted)

• 1 cup fresh blueberries (or frozen, not thawed)

For the Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tbsp fresh lemon juice

• 1 tsp lemon zest

Instructions

1. Prepare the oven & pan: Preheat oven to 450°F (230°C). Pour the melted butter into an 8×8 or 9×9 baking dish.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add wet ingredients: Slowly pour in cold buttermilk and gently stir until just combined (don’t overmix).

4. Fold in blueberries: Carefully fold in the blueberries to avoid bursting them.

5. Assemble the biscuits: Pour the batter directly into the butter-filled baking dish. Spread evenly with a spatula. The butter will rise around the edges.

6. Score the biscuits: Use a sharp knife to cut the dough into 9 equal squares (this helps them bake evenly).

7. Bake: Place in the oven and bake for 25–30 minutes until golden brown and cooked through.

8. Make the glaze: While biscuits bake, whisk together powdered sugar, lemon juice, and zest until smooth.

9. Finish & serve: Let the biscuits cool slightly, then drizzle with lemon glaze. Serve warm and enjoy!

Notes

• If using frozen blueberries, do not thaw—this prevents extra liquid from making the dough soggy.

• For extra lemon flavor, you can add ½ tsp lemon extract to the glaze.

• A glass or ceramic baking dish works best for an even bake.

Tips

• Don’t overmix the batter; it should look slightly lumpy for tender biscuits.

• For a richer flavor, try browning the butter before adding it to the pan.

• Store leftovers in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days. Reheat in the oven for the best texture.

• Double the recipe and use a 9×13 pan if serving a crowd!

Servings

• Makes 9 biscuits (depending on cut size).

Nutritional Info (per biscuit, approx.)

• Calories: 280

• Fat: 13g

• Saturated Fat: 8g

• Carbohydrates: 36g

• Sugar: 14g

• Protein: 4g

• Fiber: 1g

Benefits

• Blueberries are high in antioxidants and vitamin C.

• Buttermilk provides a tangy flavor while helping keep biscuits moist and fluffy.

• Lemon glaze brightens the dish and balances the richness of butter.

• A perfect balance of comfort food + freshness.

Q&A

Q: Can I make these ahead of time?
A: Yes! Bake, cool, and store the biscuits without glaze. Reheat and drizzle glaze just before serving.

Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free flour blend. Results may vary slightly in texture.

Q: Do I have to use buttermilk?
A: If you don’t have buttermilk, make your own by adding 1 tbsp lemon juice or vinegar to 1 ¾ cups milk. Let sit for 5 minutes before using.

Q: Can I freeze them?
A: Yes, freeze baked biscuits (without glaze) for up to 2 months. Reheat and glaze before serving.

Q: Can I use other fruits?
A: Absolutely! Try raspberries, blackberries, or even diced strawberries for a twist.