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Glazed Blueberry Butter Swim Biscuits Recipe
Ash Tyrrell

Glazed Blueberry Butter Swim Biscuits Recipe

I still remember the first time I made these Glazed Blueberry Butter Swim Biscuits — the kitchen smelled amazing, and I knew I had something special. The biscuits turned out soft, buttery, and filled with juicy blueberries. The sweet glaze on top made them even more irresistible. Everyone kept asking for seconds
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Total Time 40 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 1 cup blueberries fresh or frozen, divided – Fresh berries give the best texture, but frozen also work. Fold gently to avoid overmixing.
  • 3 tablespoons granulated sugar divided – Adds sweetness and helps draw juices from some berries.
  • 2 ½ cups all-purpose flour – Provides structure while keeping the biscuits soft.
  • 4 teaspoons baking powder – Helps the biscuits rise and stay fluffy.
  • 2 cups buttermilk – Adds moisture and a light tangy flavor. Full-fat works best.
  • ½ cup unsalted butter melted – Creates rich flavor and crispy golden edges in the “butter swim” style.
  • 1 cup confectioners’ sugar – Makes a smooth and sweet topping.
  • 2 tablespoons whole milk – Helps create a pourable glaze.

Method
 

  1. Preheat the oven to 450°F. Toss part of the blueberries with sugar. This step enhances sweetness and flavor.
  2. Combine flour, baking powder, and remaining sugar in a bowl. Whisk well to distribute everything evenly. This ensures proper rising during baking.
  3. Pour in the buttermilk and stir gently. Mix until just combined. Fold in the sugared blueberries carefully.
  4. Pour melted butter into the baking dish. Spread the dough evenly over the butter. Score the top into 9 squares and add remaining berries.
  5. Bake for about 30–32 minutes until golden. Let the biscuits cool completely. Mix glaze ingredients and drizzle over cooled biscuits.

Notes

  • I avoid overmixing because it keeps the biscuits tender.
  • I always let them cool before adding glaze so it stays visible.
  • Fresh blueberries give the best flavor when in season.
  • I check the oven halfway to ensure even browning.
  • Cutting them before baking makes serving much easier.