Blueberry Lemon Butter Swim Biscuits

Pro tips

• Keep butter, buttermilk, and ingredients cold until mixing to ensure fluffy, tender crumb.
• Fold blueberries in gently at the end to avoid crushing and releasing their juice, which can toughen the dough.
• Pour melted butter into the baking pan first, then arrange biscuit portions so they sit in the butter—this creates the signature golden base.
• Apply lemon glaze while biscuits are still warm so it sets into a light, glossy coating.

Substitutions

• All-purpose flour → cake flour (use 2 cups for lighter, more tender crumb)
• Buttermilk → plain yogurt thinned with milk (maintain 2 cups total liquid)
• Vanilla bean paste → vanilla extract (use 1 tsp)
• Powdered sugar glaze → cream cheese frosting (blend 2 oz cream cheese, 1/2 cup powdered sugar, lemon juice)

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature up to 2 days. Reheat in a 300°F oven for 5 minutes or microwave individually for 15 seconds.

What can I use instead of fresh blueberries?

Frozen blueberries work well; do not thaw them before folding in. Dried blueberries or blackberries are also good alternatives, though texture will differ.

How do I know when the biscuits are done?

Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, typically 18–22 minutes depending on oven.

Can I double this recipe?

Yes. Double all ingredients and use a larger baking dish (9x13 inch). Increase bake time by 3–5 minutes and check for doneness.

Should I use salted or unsalted butter?

The recipe calls for salted butter. If using unsalted, add a pinch of salt to the dough for balance.