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Blueberry Butter Swim Biscuits with Lemon Glaze

Indulge in Blueberry Butter Swim Biscuits with Lemon Glaze

Delight in the flavor of Blueberry Butter Swim Biscuits with Lemon Glaze, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 biscuits
Course: DESSERTS
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuit Dough
  • 2 cups all-purpose flour can be substituted with self-rising flour by omitting baking powder and salt
  • 1 tablespoon granulated sugar adjust to taste
  • 1 tablespoon baking powder ensure freshness
  • 1/2 teaspoon salt increase to ½ teaspoon if using unsalted butter
  • 1 cup buttermilk can substitute with heavy cream
  • 1 cup fresh blueberries opt for fresh for best results
  • 1/2 cup salted butter ensure melted for best results
For the Glaze
  • 1 cup powdered sugar for sweetness
  • 2 tablespoons lemon juice fresh juice recommended
  • 1 teaspoon vanilla extract enhances flavor

Equipment

  • Mixing Bowl
  • Baking Pan
  • Knife

Method
 

How to Make Blueberry Butter Swim Biscuits
  1. Preheat your oven to 450°F (232°C).
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a mixing bowl.
  3. Add buttermilk gradually while stirring gently.
  4. Fold in blueberries carefully to avoid crushing them.
  5. Pour melted butter into a 9×9-inch baking pan and spread the biscuit dough evenly over the top.
  6. Cut the dough into 9 squares with a sharp knife.
  7. Bake for 25-30 minutes until the tops are golden brown.
  8. Mix up the glaze by combining powdered sugar and lemon juice until smooth; drizzle over slightly cooled biscuits.

Nutrition

Serving: 1biscuitCalories: 280kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 7gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 2 days. Freezes well for up to 3 months.

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