Blueberry Butter Swim Biscuits

 

As soon as I saw this Blueberry Butter Swim Biscuit on The Country Cook I just knew that I wanted to bake them.  I adore biscuits and I love blueberries.  The two together just had to be good. 

Today was the day. I had picked up a package of blueberries yesterday just to do this recipe. It was a miserable rainy wet day. My father was coming for supper. What better excuse could there be! 

 

 

If you are a fan of North American Biscuits you are going to just love this version of Butter Swim Biscuits.  Butter swim biscuits are soft and fluffy biscuits that bake in a pan loaded with butter.

There is no butter in the biscuits themselves, but with plenty of butter in the baking tin, you don't need it.  These bake up light and fluffy with a lovely buttery crust, and crispy outside edge.  

 

Tangy from the use of buttermilk, buttery and delicious with a crisp exterior and crisp buttery edges, Buttermilk Swim Biscuits are some of the tastiest and easiest biscuits to put together.

This recipe takes that idea one step further in that an abundance of sweet blueberries are folded into the batter prior to baking. This means that all that biscuit scrumminess is enhanced and studded with sweet pockets of tasty blueberries! 

A sweet drizzle glaze finishes them off perfectly. 

 

WHAT DO YOU NEED TO MAKE BLUEBERRY SWIM BISCUITS

Its simple really. Nothing out of the ordinary.  I bet you have pretty much everything in your kitchen right now to make these. 

 

• 1/2 cup (125g) butter, melted
• 2 1/2 cups (350g) plain all purpose flour
• 1/4 cup (50g) granulated sugar)
• 1 TBS baking powder
• 1/2 tsp salt
• 1 3/4 cups (420ml) buttermilk (see notes)
• 1 1/2 cups (190g) fresh blueberries

For the glaze:

• 1 cup (130g) icing sugar, sifted
• milk to thin

 

First of all there is no substitute for real butter. If you are making these you need to be using real butter. Only butter will give you that delicious flavor and crust.

I have used Swerve sugar substitute in these today, but regular granulated sugar is best if you are a person who doesn't need to worry about sugar. 

You can easily make your own buttermilk substitute if you have no buttermilk in the house. I have given you instructions on how to do that in the notes to the recipe. Today I used the yogurt/milk substitute. 

 

 

Don't worry if you only have frozen blueberries.  You can use these if you wish, but you do have to thaw them out first.

Frozen berries will be a bit juicier than fresh berries, so do drain them well in a colander while you are thawing them out and pat them dry really well with paper kitchen toweling before folding them into the recipe. 

Having said that, I do believe that fresh berries will give you the nicest results.

 

HOW TO MAKE BLUEBERRY BUTTER SWIM BISCUITS 

These have to be the easiest biscuits you can make.  Don't confuse the term biscuits with the name that people in the UK use to describe cookies.  These are not cookies.  They are a quick bread similar to, but not quite the same as a scone.

You will need a 9-inch square baking pan to make these delicious quick breads! 

 

Preheat the oven to 450*F/225*C/ gas mark 7. Have ready a 9 inch square baking tin that you have lightly sprayed with low fat cooking spray.

Pour the melted butter into the baking tin.

Whisk the flour, salt, baking powder and sugar together in a bowl. Add the buttermilk all at once and stir to make a sticky dough. If it seems too dry, add a bit more buttermilk.

Gently fold in the blueberries.

 

Spread the sticky batter in the pan with the butter. Some of it will run over the top of the batter, but that is what you want. Spread the batter into the edges as best as you can. I find damp hands help.

Using a sharp spatula, cut the dough into 9 squares. Bake in the preheated oven for 15 minutes, rotate the pan and bake for a further 10 to 15 minutes.

 

When done they will be golden brown and a toothpick inserted in the center will come out clean. Remove from the oven and cut the biscuits back into 9 squares working on the lines from the previous cuts.

Whisk together the icing sugar and just enough milk to give you a drizzle icing. Drizzle over the warm biscuits. Serve warm.

 

The only way these could get more delicious would be if you added a few drops of lemon juice to the glaze in place of the milk.  Lemon and blueberries are beautiful partners.

To further enhance the flavor of lemon you could rub the zest of one lemon into the sugar before adding it to the flour mixture when whisking the dry ingredients together.  I did not have any lemons in the house today, or I would have definitely done that. 

 

In making these I found them to be very similar to a recipe I shared with you back in 2015 for Cheddar Pan Biscuits.  

In that case the dough is filled with cheddar cheese and herbs, patted out and cut into strips. The strips are then rolled in melted butter in the baking pan, folded in half and placed into the pan until you have used up all the dough.

They are fabulously tasty as well!  I highly recommend. 

In any case if you are looking for a tasty biscuit recipe to make for breakfast this weekend, look no further, these are excellent.  I dare say they would also make a beautiful dessert, served warm and topped with a scoop of ice cream or some whipped cream.

Whatever or however you decide to serve these, I promise you, you and your family are in for a real treat!! 

Blueberry Butter Swim Biscuits

Yield: 9

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

These have to be some of the easiest blueberry biscuits to make. Enjoy them as a breakfast bread or a dessert. They are delicious!

Ingredients

• 1/2 cup (125g) butter, melted
• 2 1/2 cups (350g) plain all purpose flour
• 1/4 cup (50g) granulated sugar)
• 1 TBS baking powder
• 1/2 tsp salt
• 1 3/4 cups (420ml) buttermilk (see notes)
• 1 1/2 cups (190g) fresh blueberries

For the glaze:

• 1 cup (130g) icing sugar, sifted
• milk to thin

Instructions

1. Preheat the oven to 450*F/230*C/ gas mark 7. Have ready a 9 inch square baking tin that you have lightly sprayed with low fat cooking spray.
2. Pour the melted butter into the baking tin.
3. Whisk the flour, salt, baking powder and sugar together in a bowl. Add the buttermilk all at once and stir to make a sticky dough. If it seems too dry, add a bit more buttermilk.
4. Gently fold in the blueberries.
5. Spread the sticky batter in the pan with the butter. Some of it will run over the top of the batter, but that is what you want. Spread the batter into the edges as best as you can. I find damp hands help.
6. Using a sharp spatula, cut the dough into 9 squares.
7. Bake in the preheated oven for 15 minutes, rotate the pan and bake for a further 10 to 15 minutes.
8. When done they will be golden brown and a toothpick inserted in the center will come out clean. Remove from the oven and cut the biscuits back into 9 squares working on the lines from the previous cuts.
9. Whisk together the icing sugar and just enough milk to give you a drizzle icing. Drizzle over the warm biscuits.
10. Serve warm.

Notes

If you don't have buttermilk you can make your own. There are two methods. One: Add 2 TBS lemon juice to your measuring cup and fill with whole milk to the amount needed. Leave to clabber for 10 minutes. Two: Whisk together equal parts of full fat Greek yogurt and whole milk to give you the amount of buttermilk needed.

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