Blueberry Butter Swim Biscuits (Print Version)
Golden, buttery biscuits with juicy blueberries and a zesty lemon glaze. Perfectly fluffy, tender, and bright.
# Ingredients:
→ Biscuits
01 -
315 grams all-purpose flour, spooned and leveled
02 -
67 grams granulated sugar
03 -
1 tablespoon baking powder
04 -
0.25 teaspoon salt
05 -
415 to 475 milliliters buttermilk
06 -
225 grams fresh blueberries
07 -
115 grams salted butter, melted
→ Lemon Glaze
08 -
120 grams powdered sugar
09 -
30 milliliters fresh lemon juice
10 -
0.5 teaspoon vanilla extract
# Instructions:
01 -
Set the oven temperature to 230°C.
02 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until homogenous.
03 -
Gradually add the buttermilk to the dry mixture, stirring gently until a sticky dough forms. Supplement with additional buttermilk if the mixture feels dry.
04 -
Carefully fold the fresh blueberries into the dough, preserving their integrity to prevent bursting.
05 -
Pour the melted salted butter into the base of a 23 x 23 centimeter baking dish, ensuring an even distribution.
06 -
Evenly spread the biscuit dough over the melted butter. Level the surface with a spatula, then use a sharp knife to score the dough into nine equal portions.
07 -
Transfer the pan to the preheated oven and bake for 25 to 30 minutes, or until the tops display a golden brown hue.
08 -
In a small bowl, whisk powdered sugar, fresh lemon juice, and vanilla extract together until smooth. Adjust the consistency with additional lemon juice for thinning or more powdered sugar for thickening as desired.
09 -
Allow the biscuits to cool slightly prior to drizzling the lemon glaze liberally over the surface. Serve warm.
# Notes:
01 -
For optimal fluffiness, avoid overmixing the dough and use cold buttermilk to help maintain biscuit rise.