Go Back

Blueberry Butter Swim Biscuits

Blueberry butter swim biscuits are fluffy, no-roll Southern-style square biscuits baked in a butter bath until the tops turn golden and the bottoms are buttery. Fresh blueberries are folded into a shaggy dough, then honey is drizzled over warm, soft centers for a sweet blueberry breakfast biscuit.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.5 cup all-purpose flour
  • 4 tsp baking powder
  • 1 salt
  • 2 tbsp sugar
Dough and bake
  • 1 cup whole milk or buttermilk Use buttermilk for extra tang and tenderness.
  • 0.5 cup butter, melted (for the pan) Melt for the butter bath in the baking dish.
  • 1.5 cup fresh blueberries Use fresh for the best texture and visible bursts.
  • 2 tbsp extra butter, melted (for the biscuits) Melt for drizzling over the top before baking.
  • 1 Honey for drizzling Drizzle warm biscuits just before serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the butter bath
  1. Preheat the oven to 450°F and pour 1/2 cup melted butter into an 8x8 baking dish.
  2. Set the dish in the oven while it heats up so the butter begins to warm for a bubbling bath.
Mix and shape the no-roll dough
  1. Whisk all-purpose flour, baking powder, salt, and sugar together, then stir in whole milk or buttermilk until a shaggy dough forms.
  2. Fold in the fresh blueberries so they’re visible throughout the dough.
  3. Drop the dough into the butter-filled dish and spread it to the edges so the butter swims up around the sides.
  4. Drizzle the remaining 2 tablespoons melted butter over the top and score the dough into 9 squares.
Bake and finish
  1. Bake for 25–30 minutes at 450°F until the top is golden and the biscuits are cooked through.
  2. Drizzle with honey and serve warm.

Notes

Pro tip: spread the dough right to the corners so the butter bath reaches the edges for extra golden bottoms. Store leftovers covered in the refrigerator up to 3 days and rewarm in a 350°F oven until hot. Freezing is not recommended because the blueberry texture softens. For a dairy-light swap, use plant-based butter and a dairy-free milk substitute; the biscuit rise and browning may be slightly less rich.