Blueberry Butter Swim Biscuits🫐

🫐 Ingredients (makes ~9 biscuits)

• Butter bath

• ½ cup (1 stick) unsalted butter, melted

• Biscuit dough

• 2½ cups all‑purpose flour

• ¼ cup granulated sugar

• 1 Tablespoon baking powder (aluminum‑free preferred)

• ½ teaspoon salt

• 1¾ cups buttermilk (add a bit more if dough seems dry)

• 1½ cups fresh or frozen blueberries

• Glaze (optional but recommended)

• 1 cup powdered sugar

• 2–3 Tablespoons milk

1. Preheat & prep

Preheat oven to 450 °F (232 °C). Lightly grease a 9×9‑inch (or 8×8) baking dish.

2. Butter bath

Melt ½ cup butter and pour it into the baking dish, swirling to coat the bottom .

3. Mix dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt .

4. Combine with buttermilk

Pour in 1¾ cups buttermilk and stir until a sticky dough forms. Add a splash more buttermilk if needed .

5. Fold in blueberries

Gently mix in the blueberries to avoid bursting them .

6. Bake

Pour the dough over the melted butter in the dish. Spread gently (using oiled hands or a greased spatula). Use a sharp knife to lightly score into 9 squares. Bake on the middle rack for 25–30 minutes, rotating halfway through. The tops should be golden and a toothpick should come out clean .

7. Glaze & serve

While the biscuits bake, whisk powdered sugar and milk until the desired drizzling consistency is reached . Drizzle over warm biscuits, let cool slightly, then slice and serve.