Ingredients:
1 cup (148 g) blueberries, fresh or frozen, divided3 tablespoons granulated sugar, divided2 ½ cups (312.5 g) all-purpose flour4 teaspoons baking powder2 cups (490 g) buttermilk½ cup (1 stick / 113 g) unsalted butter, melted1 cup (125 g) confectioners’ sugar2 tablespoons whole milk
Instructions:
Preparing the Blueberries and Sugar Mixture
Begin extract by gently tossing 1 cup of your blueberries with 1 tablespoon of the granulated sugar. If you are using fresh blueberries, give them a gentle rinse and pat them dry before tossing. If you’re using frozen blueberries, no need to thaw them completely; just toss them as they are. The sugar will help to draw out some of their juices and prevent them from bleeding too much color into the dough while still offering pockets of intense blueberry flavor. Set this mixture aside for now.
Mixing the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and the baking powder. Ensure these are thoroughly combined. The baking powder is crucial for the lift and tenderness of our biscuits, so an even distribution is key. It’s also a good idea to add the remaining 2 tablespoons of granulated sugar to this dry mix at this stage. This will provide a subtle sweetness throughout the biscuit itself before we even get to the glaze.
Incorporating the Buttermilk and Blueberries
Now, it’s time to bring the wet and dry ingredients together. Pour the 2 cups of buttermilk into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently mix just until the ingredients are combined. It’s important not to overmix biscuit dough, as this can lead to tough biscuits. A few streaks of flour are perfectly fine at this stage. Next, gently fold in the prepared blueberry and sugar mixture. Be careful not to mash the blueberries too much as you incorporate them.
Assembling the Butter Swim Base
Preheat your oven to 425°F (220°C). Take a 9×13 inch baking dish or a similarly sized oven-safe pan. Pour the melted ½ cup of unsalted butter into the bottom of the dish. This is the “swim” part! The biscuits will bake directly in this luscious pool of butter, which will create that incredibly moist and tender texture we’re aiming for.
Forming and Baking the Biscuits
This is where the magic happens. Drop heaping spoonfuls of the biscuit dough directly into the melted butter in the baking dish. Don’t worry about neatness; rustic is beautiful here! Aim to get about 8 to 10 generous dollops of dough. They can be close together, but should have a little space to expand. Place the baking dish into the preheated oven and bake for 18-22 minutes, or until the biscuits are golden brown on top and cooked through. You’ll notice them puffing up beautifully, soaking up that delicious butter.
Preparing the Glaze
While the biscuits are baking, prepare the simple glaze. In a small bowl, whisk together the 1 cup of confectioners’ sugar and 2 tablespoons of whole milk. Start with 2 tablespoons of milk and add a tiny bit more if needed to reach your desired drizzling consistency. You want it thick enough to coat the biscuits but thin enough to easily drizzle.
Glazing and Serving
Once the biscuits are out of the oven, let them cool in the baking dish for just a few minutes. Then, while they are still warm, generously drizzle the prepared glaze over the tops of the biscuits. The warm biscuits will absorb some of the glaze, creating a sweet, shiny finish. Serve these Glazed Blueberry Butter Swim Biscuits warm, right from the dish. They are absolutely divine on their own, or served with a dollop of whipped cream or a side of your favorite breakfast meat. Enjoy this truly special treat!