Name: Blueberry Butter Swim Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/4 cup sugar; 1/2 tsp salt; 1 cup milk (whole recommended); 1/2 cup unsalted butter (melted); 1 cup fresh or frozen blueberries

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Blueberry Butter Swim Biscuits. Ever heard of them? If not, let me tell you: you know those mornings when you want something warm and crumbly, but the idea of kneading dough makes you want to eat cold cereal instead?

That’s exactly the kind of day that made me stumble onto this recipe. Trust me, these biscuits fix that problem faster than I can say “where’s the butter?”. It’s just…mix, pour, bake, eat. No fussing around. If you love blueberries or even just butter, buckle up because this could become your new go-to.

What Are Blueberry Butter Swim Biscuits?

Blueberry Butter Swim Biscuits are one of those rare treats that taste like blueberry-studded magic and feel like a cheat code for home baking. They’re called “swim biscuits” because you literally let the dough swim around in a puddle of melted butter in your baking dish. Weird? Maybe. Delicious? Absolutely. The magic, though, comes with how simple these are. There’s no biscuit cutter, no mess, just a bowl, a baking pan, and maybe a whisk if you’re feeling fancy. They’ve got a crispy, buttery edge and a fluffy middle with juicy pops of blueberry. Saying these are better than any boxed mix—okay, that’s my opinion, but I stand by it. If I can make them on a sleepy Saturday, so can you.

“I never thought I could bake something this good. These biscuits made my kitchen smell like a five-star bakery. My kids ate almost the whole pan before lunch.” – Jamie R.

Ingredients You’ll Need

Okay, here’s all you really need for Blueberry Butter Swim Biscuits. Let’s keep it real: there’s probably nothing wild in this list, hopefully stuff you’ve got already hiding in your kitchen.

All-purpose flour (regular old flour, nothing fancy)
Baking powder (not baking soda, don’t mix ’em up, I made that mistake once)
Sugar (just enough to give things a boost)
Salt
Milk (any kind, really, but I use whole milk for a richer flavor)
Unsalted butter (you want a lot… don’t judge)
Fresh blueberries (or frozen, don’t sweat it if that’s what you have)

You don’t need any electric gear or secret ingredients here—just grab your biggest bowl and let’s get things moving.

How To Make Blueberry Butter Swim Biscuits

Making these is about as simple as pouring cereal, honestly. First, grab an 8×8 or 9×9 baking dish. Melt your butter right in there (let the microwave work for you), then just let it hang out while you put everything else together. Next, mix your dry ingredients—flour, baking powder, sugar, and salt—in one bowl. Pour in the milk, give it a quick mix (it’ll be sticky, don’t worry), then gently fold in those blueberries. Try not to mash ’em, unless you’re into smurf-colored biscuits.

Scrape all that goodness right into the butter pool in your dish. I know, it’s gonna look weird and, honestly, like a kitchen fail. Trust the process. Bake it in a hot oven (usually 450°F) for about 25-30 minutes until it smells, well, irresistible and starts to get brown edges.

Pull it out, let it cool just a tiny bit (hot butter is sneaky), and then cut big, messy squares. Eat right away. Leftovers make a killer snack, too.

Serving Suggestions for Blueberry Butter Swim Biscuits

Alright, some quick bullet points because honestly, there isn’t much you can’t do with these:

Serve hot with extra butter or a drizzle of honey for a sweet breakfast
Add a dollop of whipped cream or yogurt if you’re feeling kinda brunchy
Pack a couple for a snack on-the-go (they travel way better than most muffins)
Sneak leftovers for dessert with a little vanilla ice cream (no shame, I do it too)

Tips & Troubleshooting for Blueberry Butter Swim Biscuits

If your biscuits come out a little dense, that probably means the batter was overmixed. Try to just fold until things are mostly together—lumps are your friend here, I promise. Blueberries sinking to the bottom? Toss them in a tiny bit of extra flour first, and boom, problem solved.

Now, if your top’s not getting brown, just let it sit under the broiler for a minute, but watch close, because they turn fast. And if you’re using frozen berries, don’t even bother thawing—just toss them in frozen.

Last thing, don’t skimp on the butter. These are literally called Butter Swim Biscuits for a reason, ha.

Final Thoughts: Bake These Already!

Okay, so I’m not saying Blueberry Butter Swim Biscuits will change your life, but honestly, they might make your mornings about fifteen times better. They’re as easy as breakfast gets, and, wow, do they taste homemade—somehow even if you’re half-awake. Try them once and tell me you don’t want to make them every weekend. If you’re nervous, check out Sally’s Baking Addiction for some solid baking basics or King Arthur Baking for flour tips. Go on, give them a shot and let me know if your family doesn’t devour the whole pan.