Blueberry Butter Swim Biscuits

These have to be some of the easiest blueberry biscuits to make. Enjoy them as a breakfast bread or a dessert. They are delicious!

Ingredients

• 1/2 cup (125g) butter, melted
• 2 1/2 cups (350g) plain all purpose flour
• 1/4 cup (50g) granulated sugar)
• 1 TBS baking powder
• 1/2 tsp salt
• 1 3/4 cups (420ml) buttermilk (see notes)
• 1 1/2 cups (190g) fresh blueberries

For the glaze:

• 1 cup (130g) icing sugar, sifted
• milk to thin

Instructions

1. Preheat the oven to 450*F/230*C/ gas mark 7. Have ready a 9 inch square baking tin that you have lightly sprayed with low fat cooking spray.
2. Pour the melted butter into the baking tin.
3. Whisk the flour, salt, baking powder and sugar together in a bowl. Add the buttermilk all at once and stir to make a sticky dough. If it seems too dry, add a bit more buttermilk.
4. Gently fold in the blueberries.
5. Spread the sticky batter in the pan with the butter. Some of it will run over the top of the batter, but that is what you want. Spread the batter into the edges as best as you can. I find damp hands help.
6. Using a sharp spatula, cut the dough into 9 squares.
7. Bake in the preheated oven for 15 minutes, rotate the pan and bake for a further 10 to 15 minutes.
8. When done they will be golden brown and a toothpick inserted in the center will come out clean. Remove from the oven and cut the biscuits back into 9 squares working on the lines from the previous cuts.
9. Whisk together the icing sugar and just enough milk to give you a drizzle icing. Drizzle over the warm biscuits.
10. Serve warm.

Notes

If you don’t have buttermilk you can make your own. There are two methods. One: Add 2 TBS lemon juice to your measuring cup and fill with whole milk to the amount needed. Leave to clabber for 10 minutes. Two: Whisk together equal parts of full fat Greek yogurt and whole milk to give you the amount of buttermilk needed.