Blueberry Butter Swim Biscuits
Blueberry Butter Swim Biscuits
Ingredients
- 2 cups White Lily self-rising flour
- 1 1/2 cups cold buttermilk
- 1 cup blueberries, washed and dried
- 1/2 cup butter, melted
- as needed icing, for serving, optional
Instructions
- 1
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450
- 2
In a large bowl, combine the 2 cups of self-rising flour and 1 1/2 cups of cold buttermilk. Mix them together using a wooden spoon until the mixture is smooth and forms a shaggy dough.
⏱️ 3 min
- 3
In a separate medium bowl, combine the 1 cup of washed and dried blueberries with 1 tablespoon of White Lily self-rising flour. Gently toss to coat the blueberries evenly with flour.
⏱️ 2 min
- 4
Fold the floured blueberry mixture into the biscuit batter from step 2 until just combined.
⏱️ 2 min
- 5
Pour the 1/2 cup of melted butter into an 8x8 baking dish, ensuring it covers the bottom.
⏱️ 1 min
- 6
Carefully spoon the blueberry biscuit batter on top of the melted butter in the baking dish. Use a spoon or spatula to smooth out the batter evenly across the dish.
⏱️ 2 min
- 7
Using a knife, cut the batter into 9 squares directly in the baking dish.
⏱️ 1 min
- 8
Place the baking dish into the preheated oven. Bake for 25-30 minutes, or until the biscuits achieve a desired golden color on top.
⏱️ 30 min•🌡️ 450
- 9
Remove the baked biscuits from the oven and let them cool in the dish for 15 minutes before proceeding to the next step.
⏱️ 15 min
- 10
After cooling, drizzle icing over the biscuits for serving, if desired.
⏱️ 1 min
- 11
Serve and enjoy the Blueberry Butter Swim Biscuits.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Butter Swim Biscuits
- 2 cups White Lily self-rising flour
- 1 1/2 cups cold buttermilk
- 1 cup blueberries, washed and dried
- 1/2 cup butter, melted
- as needed icing, for serving, optional
Instructions
- 1
Preheat your oven to 450°F.
⏱️ 15 min•🌡️ 450 - 2
In a large bowl, combine the 2 cups of self-rising flour and 1 1/2 cups of cold buttermilk. Mix them together using a wooden spoon until the mixture is smooth and forms a shaggy dough.
⏱️ 3 min - 3
In a separate medium bowl, combine the 1 cup of washed and dried blueberries with 1 tablespoon of White Lily self-rising flour. Gently toss to coat the blueberries evenly with flour.
⏱️ 2 min - 4
Fold the floured blueberry mixture into the biscuit batter from step 2 until just combined.
⏱️ 2 min - 5
Pour the 1/2 cup of melted butter into an 8x8 baking dish, ensuring it covers the bottom.
⏱️ 1 min - 6
Carefully spoon the blueberry biscuit batter on top of the melted butter in the baking dish. Use a spoon or spatula to smooth out the batter evenly across the dish.
⏱️ 2 min - 7
Using a knife, cut the batter into 9 squares directly in the baking dish.
⏱️ 1 min - 8
Place the baking dish into the preheated oven. Bake for 25-30 minutes, or until the biscuits achieve a desired golden color on top.
⏱️ 30 min•🌡️ 450 - 9
Remove the baked biscuits from the oven and let them cool in the dish for 15 minutes before proceeding to the next step.
⏱️ 15 min - 10
After cooling, drizzle icing over the biscuits for serving, if desired.
⏱️ 1 min - 11
Serve and enjoy the Blueberry Butter Swim Biscuits.
⏱️ 1 min