If you love homemade biscuits but don’t love rolling dough, this one’s for you. Blueberry butter swim biscuits bake up soft in the middle with golden, buttery edges, and every bite has juicy blueberries tucked inside.
They’re the kind of bake that feels special but doesn’t take special skills. One bowl. One baking dish. No cutter. No flour all over the counter. Just warm biscuits that smell like butter and berries the second you open the oven door.
These are perfect for weekend breakfast, brunch, or an easy “something sweet” that isn’t fussy. And yes, you can absolutely serve them with extra butter. Nobody’s stopping you.
YOU WILL LOVE THESE BLUEBERRY BUTTER SWIM BISCUITS
NO ROLLING REQUIRED: Stir the dough, spread it in the pan, and bake. That’s it.
BUTTERY EDGES: The melted butter in the baking dish creates crisp, golden sides that taste like the best part of a biscuit.
SOFT, TENDER CENTERS: Buttermilk keeps the crumb fluffy and moist without being heavy.
LOADED WITH BLUEBERRIES: Sweet bursts of fruit in every square, with just enough sugar to bring it all together.
GREAT ANY TIME OF DAY: Breakfast, snack, dessert, or a “grab one as you walk by” situation.
WHAT ARE BUTTER SWIM BISCUITS?
Butter swim biscuits are exactly what they sound like. You melt butter in the bottom of a baking dish, then spoon (or pour) biscuit dough right on top. The dough “swims” in that butter while it bakes.
As the biscuits bake, the butter rises up around the edges and into the cracks, creating a lightly crisp exterior and a tender interior. When you slice them into squares, you get buttery corners, soft middles, and little crunchy edges that everyone reaches for first.
Adding blueberries makes it even better. The berries soften and burst while baking, leaving pockets of jammy fruit throughout the biscuits.
BLUEBERRY BUTTER SWIM BISCUITS INGREDIENTS
Every ingredient pulls its weight here. Keep it simple, measure carefully, and you’ll be rewarded with biscuits that look and taste bakery-worthy.
You’ll need:
Dry Ingredients
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2½ cups all-purpose flour
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4 teaspoons baking powder
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2 tablespoons granulated sugar
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¾ teaspoon salt
Wet Ingredients
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2 cups cold buttermilk
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1 teaspoon vanilla extract
Add-Ins
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1½ cups blueberries (fresh or frozen)
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1 tablespoon flour (for tossing the blueberries)
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1 teaspoon lemon zest (optional, but so good)
Butter
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½ cup unsalted butter (1 stick), melted
WHY BUTTERMILK?
Buttermilk gives these biscuits a tender crumb and a slight tang that balances the sweet blueberries. It also reacts with the baking powder to help the biscuits rise and stay fluffy.
No buttermilk? You still have options (scroll down to substitutions).
BLUEBERRY BISCUIT SUBSTITUTIONS AND ADDITIONS
You can keep these classic, or you can tweak them to match what you’ve got in the kitchen.
BLUEBERRIES: Fresh blueberries are easy. Frozen blueberries work too—use them straight from the freezer and don’t thaw, or the dough can turn purple and extra wet.
BUTTERMILK: No buttermilk in the fridge? Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit 5 minutes, then use it. The texture is slightly different than real buttermilk, but it still bakes up tender.
SUGAR: Want a sweeter biscuit? Add an extra tablespoon of sugar. Prefer it less sweet? Keep it as written and let the blueberries do the talking.
LEMON: Lemon zest is optional, but it brightens everything. You can also add 1 tablespoon of lemon juice to the dough (reduce buttermilk by 1 tablespoon if you do).
CINNAMON: Add ½ teaspoon cinnamon to the dry ingredients for a cozy flavor.
GLAZE: A quick drizzle is amazing: whisk 1 cup powdered sugar with 1–2 tablespoons milk and a tiny splash of vanilla or lemon juice.
BUTTER: Unsalted butter lets you control the salt. If you only have salted butter, reduce the added salt to ½ teaspoon.
HOW TO MAKE BLUEBERRY BUTTER SWIM BISCUITS
This recipe moves fast once you start mixing, so have your pan ready. The goal is a thick, scoopable dough, not a kneadable one.
STEP ONE: PREHEAT THE OVEN
Preheat the oven to 450°F.
Grab an 8×8-inch or 9×9-inch baking dish (glass or metal both work). Set it aside.
STEP TWO: MELT THE BUTTER IN THE PAN
Add ½ cup butter to the baking dish and melt it.
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Microwave method: melt butter in a bowl, then pour into the dish.
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Oven method: place the dish in the oven for 3–4 minutes until melted (keep an eye on it).
PRO TIP: If you melt butter directly in a glass dish in the oven, let the dish warm gradually. Going from cold glass to a hot oven can crack it.
STEP THREE: MIX THE DRY INGREDIENTS
In a large mixing bowl, whisk together:
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flour
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baking powder
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sugar
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salt
Whisking helps the baking powder distribute evenly, so you don’t get uneven rise.
STEP FOUR: ADD BUTTERMILK AND VANILLA
Pour in:
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buttermilk
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vanilla extract
Stir with a wooden spoon or sturdy spatula until just combined. The dough will be thick and sticky.
OUR RECIPE DEVELOPER SAYS
Don’t overmix biscuit dough. Stir until you don’t see dry flour pockets, then stop. Overmixing can make biscuits tough.
STEP FIVE: FOLD IN THE BLUEBERRIES
Toss the blueberries with 1 tablespoon flour (this helps keep them from sinking).
Gently fold blueberries (and lemon zest, if using) into the dough.
If using frozen blueberries, fold quickly and gently. The less stirring, the better.
STEP SIX: ADD DOUGH TO THE BUTTERED DISH
Spoon the dough into the baking dish right over the melted butter.
Spread it out evenly with a spatula. It doesn’t have to be perfect. Rustic is fine.
STEP SEVEN: SCORE THE DOUGH
Use a butter knife to score the dough into 9 or 12 squares.
You’re not cutting all the way through to the pan—just marking it so slicing is easy later.
PRO TIP: Scoring also helps butter seep into the cracks, giving you those golden edges.
STEP EIGHT: BAKE
Bake for 22 to 27 minutes, or until the top is golden brown and the center looks set.
If your blueberries are extra juicy, you may need the full bake time.
STEP NINE: COOL BRIEFLY AND SERVE
Let the biscuits cool in the pan for 10 minutes.
Slice along the scored lines and serve warm.
HOW TO KNOW WHEN THEY’RE DONE
A good butter swim biscuit has:
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a deep golden top
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edges that look lightly crisp
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a center that doesn’t jiggle
If you’re unsure, insert a toothpick near the center. It should come out mostly clean, with maybe a little blueberry staining (that part is normal).
WHY THESE BISCUITS BAKE UP SO TENDER
A few things are happening at once:
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High heat makes the biscuits rise quickly.
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Buttermilk keeps the crumb soft.
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Melted butter in the pan fries the edges lightly while the center stays fluffy.
It’s a simple method with big payoff. No layers to fold. No biscuit cutter. Still tastes like you worked harder than you did.
BEST PAN FOR BUTTER SWIM BISCUITS
Metal pan: Crispier edges, slightly faster bake.
Glass pan: Softer edges, slightly longer bake time.
Both work. If you use glass, expect to add 2–4 minutes to the bake time depending on your oven.
An 8×8-inch dish gives taller biscuits. A 9×9-inch dish gives slightly thinner ones with more edge pieces (which some people love).
HOW TO SERVE BLUEBERRY BUTTER SWIM BISCUITS
These biscuits can go sweet or more breakfast-style. You’ve got options.
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Classic: Serve warm with a little extra butter.
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Brunch plate: Add scrambled eggs and bacon or sausage on the side.
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Dessert vibe: Split and top with vanilla ice cream or whipped cream.
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Jam lover: Add a spoonful of blueberry jam for double berry flavor.
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Tea time: Pair with hot tea or coffee and call it a snack.
And if you added lemon zest? A light powdered sugar dusting looks pretty and tastes even better.
MAKE-AHEAD TIPS
Want to get ahead? Here are the easiest ways.
PREP THE DRY MIX: Whisk flour, baking powder, sugar, and salt together. Store in an airtight container up to 3 days. When ready, stir in buttermilk and bake.
MEASURE THE BLUEBERRIES: Wash and dry fresh blueberries ahead of time. Keep chilled until you’re ready to fold them into the dough.
BAKE AHEAD: These are best warm, but they reheat well (instructions below).
TROUBLESHOOTING BLUEBERRY BUTTER SWIM BISCUITS
Biscuits are gummy in the middle: They likely needed a few more minutes. Ovens vary. Bake until the center is set and the top is deeply golden.
Blueberries sank to the bottom: Toss them with flour and fold gently. Very wet berries can sink more, especially if they were rinsed and not dried well.
Edges are too dark: Your pan may run hot or be too close to the bottom heating element. Move the rack to the middle and check a few minutes earlier next time.
Biscuits are dense: Overmixing can do it. Stir just until combined. Also check your baking powder—if it’s old, biscuits won’t rise as well.
Butter overflowed: Use a dish with higher sides and don’t use a pan smaller than 8×8. The butter needs room.
HOW TO STORE BLUEBERRY BUTTER SWIM BISCUITS
These keep surprisingly well, especially if you reheat them properly.
IN THE FRIDGE:
Let biscuits cool completely. Store in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER:
Wrap individual biscuits in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
Label the bag with the date so you know when to use them.
REHEATING:
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Microwave: 15–20 seconds for one biscuit (softens them fast).
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Oven: 325°F for 8–10 minutes (best for bringing back the edges).
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Air fryer: 320°F for 3–5 minutes (quick and crisp).
If you’re reheating from frozen, let biscuits thaw overnight in the fridge first, or add a few extra minutes in the oven.
FAQS
Can I use frozen blueberries?
Yes. Use them straight from the freezer and fold them in gently. Frozen berries can bleed color, but the flavor is great.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan. The bake time is usually 25–32 minutes, depending on how thick the dough is.
Do I have to use lemon zest?
No. It’s optional. The biscuits are delicious without it, but lemon and blueberry are a perfect match.
Can I reduce the butter?
Butter is the point of butter swim biscuits. Reducing it changes the texture and the edges won’t get that golden finish.
What if I only have self-rising flour?
Self-rising flour already has leavening and salt. If you use it, skip the baking powder and reduce the salt. The texture may be slightly different, but it works.
BLUEBERRY BUTTER SWIM BISCUITS RECIPE
Ingredients
- ½ cup unsalted butter melted
- 2½ cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¾ teaspoon salt
- 2 cups cold buttermilk
- 1 teaspoon vanilla extract
- 1½ cups blueberries fresh or frozen
- 1 tablespoon flour for tossing blueberries
- 1 teaspoon lemon zest optional
Instructions
- Preheat the oven to 450°F.
- Melt the butter and pour it into an 8x8-inch or 9x9-inch baking dish. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add buttermilk and vanilla. Stir just until combined.
- Toss blueberries with 1 tablespoon flour. Gently fold blueberries (and lemon zest, if using) into the dough.
- Spoon dough into the baking dish over the melted butter. Spread evenly.
- Score the dough into 9 or 12 squares using a butter knife.
- Bake for 22–27 minutes, until golden brown and set in the center.
- Cool 10 minutes, slice, and serve warm.
Notes
Nutrition
