Blueberry Lemon Butter Swim Biscuits
Blueberry Lemon Butter Swim Biscuits
Ingredients
For the Blueberry Compote
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, from 1 lemon
For the Biscuits
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, melted
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Prepare the Blueberry Compote: In a small saucepan, combine 2 cups of fresh blueberries, 1/4 cup of granulated sugar, and 1 teaspoon of lemon zest. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens into a syrupy consistency, about 7 to 10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min
- 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 3
Prepare the Biscuit Dough: In a large bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, and salt.
⏱️ 3 min
- 4
Add the wet ingredients to the dry: Pour in the buttermilk and add 1 tablespoon of lemon zest. Stir with a spoon or spatula until just combined and a thick, sticky dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Gently fold in 1 cup of fresh blueberries and about 1/4 cup of the prepared blueberry compote into the dough. This will create a beautiful marbled effect. Reserve the remaining compote for serving or additional topping.
⏱️ 2 min
- 6
Prepare the baking dish: Pour the 1/2 cup of melted unsalted butter into the bottom of an 8x8 inch (or similar size) glass baking dish, ensuring the bottom is fully coated.
⏱️ 2 min
- 7
Spoon the biscuit dough evenly over the melted butter in the baking dish. Use the back of a spoon or a spatula to gently spread the dough to the edges. Do not press down too firmly.
⏱️ 3 min
- 8
Using a knife or spatula, score the top of the dough into 9 individual biscuit portions. This helps with even baking and makes them easier to separate after baking.
⏱️ 1 min
- 9
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown on top, puffed up, and cooked through. The butter will bubble up around the edges, creating the 'swim' effect.
⏱️ 30 min•🌡️ 375
- 10
While the biscuits are baking, prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add milk, 1 tablespoon at a time, until desired drizzling consistency is reached.
⏱️ 5 min
- 11
Once the biscuits are out of the oven, let them cool in the dish for about 5-10 minutes. Then, generously drizzle the lemon glaze over the warm biscuits. Serve warm, with extra blueberry compote if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Lemon Butter Swim Biscuits
Ingredients
For the Blueberry Compote
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest, from 1 lemon
For the Biscuits
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 cup fresh blueberries
- 1/2 cup unsalted butter, melted
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Prepare the Blueberry Compote: In a small saucepan, combine 2 cups of fresh blueberries, 1/4 cup of granulated sugar, and 1 teaspoon of lemon zest. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens into a syrupy consistency, about 7 to 10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 10 min - 2
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 3
Prepare the Biscuit Dough: In a large bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, and salt.
⏱️ 3 min - 4
Add the wet ingredients to the dry: Pour in the buttermilk and add 1 tablespoon of lemon zest. Stir with a spoon or spatula until just combined and a thick, sticky dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Gently fold in 1 cup of fresh blueberries and about 1/4 cup of the prepared blueberry compote into the dough. This will create a beautiful marbled effect. Reserve the remaining compote for serving or additional topping.
⏱️ 2 min - 6
Prepare the baking dish: Pour the 1/2 cup of melted unsalted butter into the bottom of an 8x8 inch (or similar size) glass baking dish, ensuring the bottom is fully coated.
⏱️ 2 min - 7
Spoon the biscuit dough evenly over the melted butter in the baking dish. Use the back of a spoon or a spatula to gently spread the dough to the edges. Do not press down too firmly.
⏱️ 3 min - 8
Using a knife or spatula, score the top of the dough into 9 individual biscuit portions. This helps with even baking and makes them easier to separate after baking.
⏱️ 1 min - 9
Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown on top, puffed up, and cooked through. The butter will bubble up around the edges, creating the 'swim' effect.
⏱️ 30 min•🌡️ 375 - 10
While the biscuits are baking, prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If the glaze is too thick, add milk, 1 tablespoon at a time, until desired drizzling consistency is reached.
⏱️ 5 min - 11
Once the biscuits are out of the oven, let them cool in the dish for about 5-10 minutes. Then, generously drizzle the lemon glaze over the warm biscuits. Serve warm, with extra blueberry compote if desired.
⏱️ 10 min