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Close-up of golden-brown Blueberry Butter Swim Biscuits with craggy tops and melted butter pool edges. (Blueberry Butter Swim Biscuits)

Blueberry Butter Swim Biscuits with a Glossy Vanilla Glaze

These decadent Blueberry Butter Swim Biscuits feature a thick, golden-brown crust and a fluffy interior, all baked in a rich pool of melted butter and topped with a glossy vanilla powdered sugar glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 1/2 cups all-purpose flour 312g
  • 1/4 cup granulated sugar 50g
  • 1 tbsp baking powder 14g
  • 1 tsp kosher salt 6g
  • 2 cups buttermilk 480ml, cold
  • 1/2 cup unsalted butter 113g, melted in pan
  • 1 1/2 cups fresh blueberries 190g
  • 1 cup powdered sugar 120g
  • 2 tbsp whole milk 30ml
  • 1 tsp vanilla extract 5ml

Equipment

  • 1 Square white ceramic baking dish (8x8 inch)
  • 1 Large Mixing Bowl
  • 1 Silicone spatula

Instructions
 

Preparation
  1. Preheat oven to 450°F (232°C). Place butter in a square ceramic dish and melt in the oven until bubbling.
  2. Whisk dry ingredients, stir in cold buttermilk, and gently fold in blueberries until a shaggy dough forms.
Baking
  1. Pour dough into the melted butter pool, spread to edges, and cut into 9 squares.
  2. Bake for 20-25 minutes until the crust is golden-brown and berries have burst.
Finishing
  1. Whisk glaze ingredients and drizzle over warm biscuits for a glossy, semi-translucent finish.

Notes

Use cold buttermilk for the best rise.
Do not drain the excess butter; it creates the signature crispy bottom.
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