Blueberry butter swim biscuits are a sweet twist on a classic Southern comfort bake. These ultra-moist biscuits literally "swim" in melted butter as they bake, giving them golden, crispy edges and a fluffy, tender center. Paired with sweet blueberry butter, they’re the perfect treat for brunch, breakfast, or a cozy afternoon snack.
Why You’ll Love This Recipe
I love this recipe because it’s both ridiculously easy and totally indulgent. The butter does all the work—creating a rich, crispy crust without any kneading or rolling. Adding blueberry butter takes it to another level with fruity, creamy goodness that melts into every bite. It’s simple, satisfying, and guaranteed to impress.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Swim Biscuits:
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Buttermilk
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Melted butter (unsalted)
For the Blueberry Butter:
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Unsalted butter (softened)
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Fresh or frozen blueberries
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Powdered sugar
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Vanilla extract
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Lemon zest (optional, for brightness)
Directions
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I preheat the oven to 450°F (230°C) and pour melted butter into a square baking dish.
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In a bowl, I mix the flour, baking powder, salt, and sugar, then stir in the buttermilk until just combined.
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I pour the sticky dough right over the melted butter and gently spread it out to fill the dish.
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Using a knife, I score the top into 9 squares to help portion it out after baking.
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I bake for about 20–25 minutes, until the top is golden and the edges are crispy.
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While it bakes, I prepare the blueberry butter by mashing blueberries slightly and folding them into softened butter with powdered sugar, vanilla, and a little lemon zest.
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Once the biscuits are done, I let them cool slightly and serve them warm with a generous smear of blueberry butter.
Servings and Timing
This recipe makes 9 biscuits. Prep time is about 10 minutes, and bake time is 20–25 minutes, so everything comes together in under 40 minutes.
Variations
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I’ve swapped the blueberries for strawberries or blackberries in the butter—any berry works beautifully.
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Adding a sprinkle of cinnamon sugar on top before baking gives the biscuits a sweet crust.
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For a savory version, I leave out the sugar and serve with honey butter or herbed compound butter.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. To reheat, I pop them in a 300°F oven for about 10 minutes, or microwave individual portions for 15–20 seconds. Blueberry butter keeps in the fridge for up to a week—just bring it to room temp before serving.
FAQs
What makes swim biscuits different?
The biscuits bake in a pool of butter, which creates a crispy crust and moist, fluffy center—no kneading or biscuit cutter needed.
Can I use milk instead of buttermilk?
I usually stick with buttermilk for that tangy flavor and tender texture, but I’ve also made it with milk and a splash of vinegar in a pinch.
Do I need to mash the blueberries for the butter?
I lightly mash them to release some juice, but I still leave plenty of whole bits for bursts of flavor in every bite.
Can I use frozen blueberries?
Yes, I’ve used frozen blueberries—just thaw and drain them before mixing into the butter to avoid too much moisture.
Can I make the biscuits ahead of time?
Definitely. I bake them ahead and store them tightly wrapped. When ready to serve, I reheat and add fresh blueberry butter.
Conclusion
Blueberry butter swim biscuits are my go-to when I want something warm, buttery, and just a little bit special. The combination of fluffy, golden-edged biscuits and sweet berry-spiked butter is simple to make but feels like a real treat. Whether for breakfast, brunch, or dessert, this is one recipe I always come back to.
