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.

Can I make these biscuits ahead of time?

Yes. Prepare the dough, portion into the buttered pan, cover, and refrigerate up to 12 hours before baking. Bake from cold, adding 2–3 minutes to bake time.

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.