🫐Blueberry Lemon Butter Swim Biscuits 🫐
#blueberrybiscuits #blueberrycookies #butterybiscuits #bakingrecipe #Lemon8
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BUTTER SWIM BISCUITS RECIPE:
Ingredients
▢ 1/2 cup unsalted butter
▢ 2 1/2 cups all-purpose flour
▢ 2 teaspoons salt
▢ 4 teaspoons baking powder
▢ 1 tablespoon granulated sugar
▢ 2 cups full-fat buttermilk room temperature
How To:
1. Place the oven rack in the middle of the oven and preheat to 450F. Add the butter to a 9 x 9-inch casserole dish and place inside the oven while it’s preheating.
2. In a large bowl mix the flour, salt, baking powder and sugar. Add the buttermilk and stir until just combined.
Remove the casserole dish from the oven and pour the batter on top of the hot butter. Use a spatula or knife to spread the dough. Run the knife through the dough cutting 9, 3 inch squares.
3. Bake for 20-25 minutes rotating the pan once halfway through cooking until the tops of the biscuits are golden brown. Serve immediately.
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Blueberry Lemon Butter Swim Biscuits Jam and Lemon Glaze:
Blueberry Jam:
1 cup fresh blueberries
1 ½ tablespoons granulated sugar
1 teaspoon fresh lemon juice
¼ teaspoon lemon zest
Pinch kosher salt
Lemon Glaze:
1 cup powdered sugar
½ teaspoon lemon zest
1 teaspoon lemon juice
1-2 tablespoons milk
How To Add (read carefully):
1. Combine blueberries, sugar, lemon juice, zest, and salt in a small saucepan and place over medium low heat. Cook, stirring occasionally, until the blueberries have burst and cooked down with most of the liquid reduced into a thick jam, about 7 minutes. (The mixture will continue to thicken as it cools.) Remove from the heat and cool for 10 minutes.
2. Place the oven rack in the bottom third position and preheat to 450°F.
3. Add the butter to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes.
In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the buttermilk, lemon extract, and zest, and gently stir together until almost combined. Fold in the fresh blueberries. Drop in teaspoonfuls of half of the blueberry jam and fold gently twice. (If you fold more, the entire batter will turn blue.)
4. Remove the pan from the oven and pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Dollop teaspoonfuls of the remaining jam on the surface of the dough, then run a knife through the dough, cutting it into 9 even squares.
5. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 30 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.)
6. Remove from the oven, (remove the foil, if using) and let sit for 5 minutes. Whisk glaze ingredients together, then spoon over warm biscuits. Slice and enjoy warm!
If you're looking to elevate your homemade biscuits, incorporating fresh blueberries and a lemon-infused glaze is a game changer. In my experience, using fresh, ripe blueberries makes all the difference in flavor and texture — they burst in the oven, creating pockets of sweetness and moisture that complement the buttery biscuit base beautifully. When preparing the lemon glaze, balance is key. Start with the powdered sugar and gradually add lemon juice and milk until you reach a smooth, drizzle-able consistency. The zest adds a fragrant citrus aroma that brightens every bite. I find chilling the glaze slightly before drizzling helps it set better on the warm biscuits. For the blueberry jam, cooking the blueberries slowly over medium-low heat allows the sugar and lemon to meld perfectly, thickening the mixture without scorching. Stirring occasionally ensures an even texture with no burnt spots. Letting the jam cool before folding some into the batter prevents the color from completely bleeding into the dough, preserving those beautiful blueberry highlights throughout the biscuits. Using a hot butter bath in the baking dish before pouring the batter is a clever baking hack that yields crisp, golden edges and a decadent buttery flavor. I like to carefully cut the batter into squares before baking to ensure even rising and portion control. Finally, serving these biscuits warm, straight from the oven, makes for the best eating experience. The combination of the flaky biscuit, the sweet-and-tart blueberry jam, and the zingy lemon glaze creates an unforgettable treat that works wonderfully for breakfast, brunch, or an afternoon snack. Pair with a cup of tea or coffee for a comforting homemade delight.
