Blueberry Butter Swim Biscuits

I really have to tell you that these Blueberry Butter Swim Biscuits are probably one of the coziest quelling things I’ve ever pulled from my oven. They’re golden and buttery on the outside, soft and fluffy on the inside, with every bite just bursting with sweet, juicy blueberries. It is one of those recipes that really feels rustic and indulgent, like something your grandmother might have made but with a dash of flair.

A Little Introduction

Butter swim biscuits famed for the melt-in-your-mouth configuration and the brilliant style – making the dough bake straight away in the pool of melted butter. By adding the blueberries, this Southern classic now turns into a sweet, bakery-worthy treat instead of a delicious, nourishing staple. The butter caramelizes the edges while the blueberries burst into pockets of jammy sweetness.

Why This Recipe Is Special

This recipe takes two worlds and makes one: the down-home, buttery richness of the South’sade awful biscuit and the fruity feel-good sweetness of blueberry muffins. But, oh, is it easy-no special folding, no biscuit cutters, no fuss. Just stir, pour, bake, and enjoy.

Why You’ll Love This Recipe

I want you to feel excited to make these, so here are a few reasons why I think you’ll love them:

• Expression-in-mouth buttery explosion-the dough literally bakes within melted butter, which means crispy, golden edges and a rich flavor in every mouthful.
• Juicy blueberry bursts – Each biscuit is loaded with blueberries that soften and sweeten as they bake.
• Ridiculously easy – No kneading, no rolling, no stress. Just mix and bake.
• Perfect for any occasion – Breakfast, brunch, dessert, or even an afternoon snack with tea.
• Family-friendly – These biscuits are a guaranteed hit with both kids and adults.

Tools You’ll Need

Think of this as your little toolbox for success. Nothing fancy—just kitchen basics you probably already have:

• 9×9 inch baking dish (23×23 cm) – Glass or ceramic works best to give you even heat and crispy edges.
• Large mixing bowl – To bring everything together in one go.
• Wooden spoon or spatula – For mixing the dough; it’ll be thick but easy to stir.
• Measuring cups and spoons – Accuracy matters here, especially for the flour and baking powder.
• Whisk – To combine dry ingredients smoothly.
• Oven mitts – Because that butter bath will be sizzling hot.

Ingredients

Here’s what you’ll need (with both US and metric measurements). Nothing complicated—just pantry staples plus fresh blueberries:

• ½ cup (1 stick / 115 g) unsalted butter
• 2 ½ cups (310 g) all-purpose flour
• 1 ½ tablespoons (20 g) granulated sugar
• 1 tablespoon (15 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¾ cups (420 ml) whole milk
• 1 cup (150 g) fresh blueberries (you can use frozen, no need to thaw)

Optional: a sprinkle of coarse sugar on top for crunch.

Step-by-Step Instructions

1. Get your oven hot, as hot as possible; preheat it to 450 degrees Fahrenheit (or 230 degrees Celsius).
2. This recipe really wants that hot oven to bake one lovely, crusty loaf. Melt the butter.
3. Place the stick of butter in your 9×9 baking dish and let it melt in the preheating oven.
4. Keep an eye on it–you want melted, not browned. Mix the dry ingredients together.
5. Breads are baked in a very warm place. In a huge bowl, whisk together flour, sugar, baking powder, and salt all at once.
6. Pour in the milk. Throw the milk in and stir just enough until it is combined with a spoon or spatula.
7. It will be shaggy, so that’s good-over-mixing is bad. Blueberries fold. Add in the blueberries so that they will be evenly incorporated, but try not to mash them up too much.
8. Pour into the butter bath. Take the hot, melted-butter-filled dish out of the oven as carefully as possible.
9. Scrape the dough right into the butter-it will look like it’s swimming (fun part!). Spread it out evenly with your spoon.
10. Bake. Slide the dish back into the oven and bake for 25-30 minutes, until the top is golden brown and the edges are bubbling with buttery goodness. Rest briefly, then slice.
11. The biscuits should rest for about 10 minutes before cutting into squares.
12. That butter needs a minute to wiggle its way through those layers.

Serving Ideas

• Serve warm and drizzle some honey or maple syrup over the top.
• Add a generous scoop of whipped cream or Greek yogurt as a dessert tantalizer.
• Whether with coffee or tea, it’s breakfast incarnate.
• Dust with powdered sugar for a bakery finish.

Variations & Customization

• Citrus twist: Add 1 teaspoon of lemon zest to the batter to provide a bright, fresh flavor.
• Nutty crunch: Top with chopped pecans or almonds before baking.
• Berry switch: Use raspberries or blackberries, or a combination of berries.
• Savory edition: Remove sugar and blueberries, add cheddar, and fill it with herbs for cheesy biscuits.

Storage & Make-Ahead

• At room temperature: Leftovers room temp for up to 2 days, kept airtight in a container.
• Fridge: Store in the fridge for up to 5 days, and then just reheat them in a microwave or oven.
• Freezer: Wrap the cooled ones in plastic wrap, then in foil, and freeze them for a period of a maximum of 2 months. Thaw and reheat before serving.

Pro Tips & Mistakes to Avoid

Think of this like me sharing my kitchen secrets with you:

• Don’t overmix. Stir until just combined—overmixing will make your biscuits dense.
• Hot butter bath is key. Make sure your butter is fully melted and hot before adding the dough; it helps create that crisp crust.
• Check early. Every oven is different—peek at the 25-minute mark to avoid over-browning.
• Use fresh blueberries if possible. Frozen works fine, but fresh gives you fewer streaks of purple in the dough.
• Slice gently. Use a sharp knife to cut clean squares without tearing the crumb.

Recipe Details

• Yield: 9 large biscuits
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 40 minutes

Nutrition (per biscuit, approx.):

• Calories: 290
• Fat: 14 g
• Carbs: 36 g
• Protein: 5 g
• Sugar: 6 g

Final Thoughts

These Blueberry Butter Swim Biscuits, from a new recipe, are the kinds that make your kitchen smell wonderful and that make your heart swell. Simple enough for a weeknight snack but fancy enough to impress guests at brunch, these biscuits will straight up change your life for the better. You have to try them. You never know; you just might find yourself making them again and again.

If you do bake these, let me know how they turned out for you. Share them with a friend, leave a comment, or tag me if you post a photo—I’d love to see your biscuits swimming in butter and bursting with blueberries.