Go Back

Blueberry Butter Swim Biscuits

Blueberry butter swim biscuits bake up as fluffy square biscuits in a butter bath, with golden, buttery bottoms and fresh blueberries tucked throughout. Honey drizzle finishes the sweet biscuit style for an easy Southern breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tbsp sugar
Biscuit dough
  • 1 cup whole milk or buttermilk
  • 0.5 cup butter, melted (for the pan)
  • 1.5 cups fresh blueberries
  • 2 tbsp extra butter, melted (for the biscuits)
  • honey for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep the baking dish
  1. Preheat oven to 450°F and pour 1/2 cup melted butter into an 8x8 baking dish, tilting to coat the bottom evenly.
Make the dough
  1. Whisk all-purpose flour, baking powder, salt, and sugar together until evenly combined.
  2. Stir in whole milk or buttermilk until a shaggy dough forms, then fold in fresh blueberries.
Swim, portion, and bake
  1. Drop the dough into the butter-filled dish and spread to the edges so the butter swims up around the sides.
  2. Drizzle the remaining 2 tablespoons melted butter over the top of the dough and score into 9 squares.
  3. Bake for 25–30 minutes at 450°F until the top is golden and the biscuits are cooked through.
Finish and serve
  1. Drizzle with honey and serve warm.

Notes

Pro tip: spreading the dough to the edges helps the butter bath reach the sides for that signature “swim” bottom. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture. For a lighter swap, use low-fat milk or buttermilk (and reduce the pan butter slightly if desired) while keeping the bake time the same.