Blueberry Butter Swim Biscuits with Lemon Glaze by Mia Martinez (Print version)
Soft blueberry butter swim biscuits baked in melted butter and finished with a tangy lemon glaze.
# Ingredients:
For the biscuits
01 -
8 tablespoons (113 g) unsalted butter
02 -
2 1/2 cups (315 g) all-purpose flour, spooned and leveled
03 -
1/3 cup (65 g) granulated sugar
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon fine salt
06 -
Finely grated zest of 1 lemon
07 -
2 cups (480 ml) cold buttermilk
08 -
1 1/3 cups (190 g) fresh blueberries, divided
For the lemon glaze
09 -
1 cup (120 g) powdered sugar, sifted if lumpy
10 -
2 1/2 tablespoons fresh lemon juice
11 -
1/2 teaspoon vanilla extract
12 -
Pinch of fine salt
# Instructions:
01 -
Heat the oven to 400 F. Place the butter in a 9x9-inch baking dish and set it in the oven until melted, 6-10 minutes. Remove the dish carefully.
02 -
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest until evenly combined.
03 -
Pour in the cold buttermilk and fold with a spatula just until a sticky dough forms and no dry flour remains.
04 -
Gently fold in 1 cup of the blueberries. Keep the strokes light so the berries do not burst and streak the dough.
05 -
Spoon the dough over the melted butter and spread it to the edges. Scatter the remaining 1/3 cup blueberries on top, then score the dough into 9 squares with a knife or spatula.
06 -
Bake for 23-27 minutes, until the top is golden, the edges are bubbling with butter, and a tester inserted into the center comes out clean. Recut along the scored lines and cool for 15-20 minutes.
07 -
Whisk the powdered sugar, lemon juice, vanilla, and salt until smooth. Drizzle over the warm biscuits and serve from the pan.
# Good to know:
01 -
Best served warm the day they are baked.
02 -
For frozen blueberries, do not thaw before folding into the dough.
03 -
Let the biscuits cool slightly before glazing so the drizzle sets on top.