Glazed Blueberry Butter Swim Biscuits are a delightful twist on traditional biscuits, combining rich buttery layers with bursts of juicy blueberries and a sweet glaze that melts over the top. These biscuits are called “swim” biscuits because they bake in a pool of melted butter, creating a golden, crisp edge and a tender, moist center that practically melts in your mouth. The addition of blueberries brings a fruity brightness to balance the richness, while the glaze adds just the right amount of sweetness. Perfect for breakfast, brunch, dessert, or even a snack, these biscuits come together with simple ingredients but deliver bakery-style flavor and texture. Whether served warm from the oven with coffee or enjoyed as an afternoon treat, Glazed Blueberry Butter Swim Biscuits offer the comfort of homemade baked goods with the ease of a one-bowl recipe.
The origin of butter swim biscuits is a relatively recent culinary phenomenon that gained popularity through social media and food blogs, celebrated for their ease and the unique texture that results from baking in butter. While traditional biscuits often require careful folding and cutting, butter swim biscuits remove the fuss by using a wet dough poured directly into a buttered baking dish. The name comes from the fact that the dough literally swims in melted butter while baking, resulting in an extra moist crumb and crispy, buttery edges. This technique was quickly adopted by home bakers for its simplicity and consistently delicious results. The idea of adding fruit like blueberries and topping the biscuits with a glaze elevates the original concept, marrying the biscuit’s savory, buttery qualities with a dessert-like sweetness reminiscent of coffee cake or sweet scones. This version brings together Southern baking traditions, modern shortcut techniques, and the universally loved combination of berries and glaze.
Ingredients Breakdown
The ingredients for Glazed Blueberry Butter Swim Biscuits are humble but thoughtfully chosen to create the perfect balance of flavor and texture. For the biscuit dough, you’ll need 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, 1 teaspoon of salt, 1½ cups of whole milk, and 1 cup of fresh or frozen blueberries. The baking powder provides lift and fluffiness, while the sugar gives a touch of sweetness to complement the blueberries. The salt enhances all the flavors. The wet ingredients include whole milk for richness and moisture and, crucially, ½ cup (1 stick) of unsalted butter, melted and poured into the baking dish to create that signature buttery crust. For the glaze, you’ll need ¾ cup of powdered sugar, 1½ tablespoons of milk, and ½ teaspoon of vanilla extract. This simple glaze adds a sweet finish that ties everything together and gives the biscuits their glossy, irresistible appearance.
Step-by-Step Recipe
Start by preheating your oven to 450°F (232°C). Pour the melted butter into an 8×8 or 9×9-inch baking dish and set aside. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined. Add the milk and stir just until a wet batter forms—do not overmix. Gently fold in the blueberries, being careful not to crush them. Pour the biscuit batter directly into the buttered baking dish and use a spatula to spread it evenly. The butter will rise up and surround the dough, creating that signature “swimming” effect. Use a knife to score the top of the batter into 9 squares to help with portioning after baking. Bake in the preheated oven for 20–25 minutes or until the top is golden brown and the edges are bubbling. While the biscuits are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Once the biscuits come out of the oven, let them cool for about 5–10 minutes, then drizzle the glaze generously over the top. Serve warm for the best texture and flavor.
Tips for the Perfect Glazed Blueberry Butter Swim Biscuits
Always use cold milk and fresh blueberries if possible—cold ingredients help create fluffier biscuits, and fresh blueberries hold their shape better during baking. If using frozen blueberries, do not thaw them; toss them with a little flour before adding to the batter to prevent excess bleeding. When pouring the batter into the dish, don’t stir it into the butter—let it sit so it bakes in place. Scoring the dough before baking helps ensure evenly sized biscuits and gives a nice finish. Don’t overmix the batter, as this can result in dense biscuits. If your glaze is too thick, add a splash more milk to reach your desired consistency. For an extra touch, zest a bit of lemon into the glaze to enhance the blueberry flavor. Always let the biscuits rest briefly before glazing so the icing doesn’t melt completely off but still adheres with a glossy finish.
Variations and Customizations
This recipe is highly adaptable, allowing for endless creative spins. Swap blueberries for raspberries, blackberries, or chopped strawberries for a different fruit profile. Add lemon or orange zest to the batter for a citrusy kick. For a more decadent version, sprinkle white chocolate chips or slivered almonds into the batter. If you prefer a heartier texture, you can substitute part of the all-purpose flour with whole wheat flour. For a cinnamon roll-inspired variation, swirl a cinnamon-sugar mixture into the dough before baking and finish with a cream cheese glaze instead. Dairy-free? Use plant-based milk and vegan butter. Gluten-free? Use a reliable gluten-free all-purpose flour blend. You can even transform this into a savory version by omitting the sugar, skipping the glaze, and adding herbs and cheese to the batter for a savory biscuit bake.
Health Considerations and Nutritional Value
While these biscuits are certainly indulgent, they do provide some nutritional value. Blueberries are rich in antioxidants, particularly anthocyanins, which support brain and heart health. They also contain vitamin C, vitamin K, and dietary fiber. The biscuits, made primarily from flour, butter, and milk, offer carbohydrates and calcium but are higher in fat and sugar due to the butter and glaze. To lighten the recipe, you can reduce the amount of sugar or glaze, use low-fat milk, or experiment with using half the butter in the baking dish and a nonstick spray to reduce overall fat content. Adding whole grains or fiber-rich ingredients like oats or flaxseed can increase the nutritional value while still keeping the biscuits delicious. As with most baked treats, moderation is key—these are best enjoyed as an occasional indulgence or special breakfast item rather than an everyday snack.
FAQ
Can I use frozen blueberries? Yes, but don’t thaw them. Toss with a little flour before mixing into the batter to prevent excess bleeding. What kind of milk works best? Whole milk is ideal for richness, but you can use 2%, plant-based, or even buttermilk for a tangy twist. How do I store leftovers? Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness. Reheat in the microwave or oven before serving. Can I make them ahead of time? Yes, you can prepare the batter ahead and refrigerate it. Wait to add it to the buttered dish and bake fresh for best results. What if I don’t have powdered sugar for the glaze? You can make your own by blending granulated sugar until fine, or serve the biscuits without glaze—they’re still delicious! Can I double the recipe? Absolutely—use a 9×13-inch baking dish and bake a few minutes longer as needed.
Glazed Blueberry Butter Swim Biscuits
Ingredients
For the Biscuits
- 1 cup 148 g blueberries, either fresh or frozen, separated
- 3 tablespoons granulated sugar separated
- 2½ cups 312.5 g all-purpose flour
- 4 teaspoons baking powder
- 2 cups 490 g buttermilk
- ½ cup 113 g or 1 stick unsalted butter, melted
For the Glaze
- 1 cup 125 g confectioners’ sugar
- 2 tablespoons whole milk
Instructions
- Start by preheating your oven to 450°F (232°C).
- In a small bowl, mix ¾ cup of the blueberries with 2 tablespoons of granulated sugar and set them aside to macerate.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and the remaining 1 tablespoon of granulated sugar until well combined.
- Pour the buttermilk into the dry ingredients and gently stir until the dough just comes together—avoid overmixing to keep the texture light.
- Gently fold in the sugared blueberries along with any juices that have collected in the bowl.
- Pour the melted butter into the bottom of an 8×8-inch baking dish, making sure it coats the entire surface. Spoon the biscuit dough into the dish and spread it evenly to the edges.
- Using a knife, lightly score the surface of the dough into 9 even squares (a 3×3 grid). Sprinkle the remaining ¼ cup of blueberries evenly over the top.
- Bake in the preheated oven for 30 to 32 minutes, or until the tops are golden brown and the edges are crisp.
- While the biscuits are baking, prepare the glaze by whisking together the confectioners’ sugar and milk in a medium bowl. Add more milk, a little at a time, until you reach your preferred glaze consistency.
- Once the biscuits are baked, remove them from the oven and allow them to cool completely in the dish.
- Drizzle the glaze generously over the cooled biscuits, then cut along the scored lines and serve.