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Blueberry Butter Swim Biscuits in Lemon Glaze

Four freshly baked Blueberry Butter Swim Biscuits soaking in a pool of bright yellow lemon glaze in a white baking dish.
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Make tender, rich blueberry biscuits using the swim method, finished with a bright lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 cup buttermilk, cold
  • 1 cup fresh or frozen blueberries
  • 1/2 cup (1 stick) unsalted butter, melted (for ‘swimming’)
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
  3. Cut the cold butter cubes into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Gently stir in the blueberries.
  5. Pour the cold buttermilk into the flour mixture. Stir just until the dough comes together; do not overmix. The dough will be very wet.
  6. Drop spoonfuls of the wet dough directly into the prepared baking dish, spacing them slightly apart.
  7. Pour the 1/2 cup of melted butter evenly over the top of the dropped biscuits.
  8. Bake for 18 to 22 minutes, or until the biscuits are golden brown and cooked through.
  9. While the biscuits bake, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  10. Remove the biscuits from the oven and let them cool in the pan for 5 minutes. Drizzle the lemon glaze over the warm biscuits. Serve warm.

Notes

  • For the best texture, use very cold buttermilk and butter.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • If the glaze is too thick, add a few more drops of lemon juice until you reach a drizzling consistency.

Nutrition

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