Description

These Blueberry Butter Swim Biscuits with Lemon Glaze are soft, golden, and bursting with sweet blueberries. Melted butter forms a crispy crust as the dough bakes, while a bright lemon glaze adds the perfect zesty finish. Whether for breakfast, brunch, or dessert, these easy one-pan biscuits are sure to impress.

Ingredients

For the biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1 ½ cups buttermilk
½ cup unsalted butter, melted
1 cup fresh or frozen blueberries (if frozen, do not thaw)

For the lemon glaze:

1 cup powdered sugar
1–2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Instructions

Preheat your oven to 450°F (230°C).

In a large bowl, whisk together flour, baking powder, sugar, and salt.

Pour in the buttermilk and stir until just combined. Gently fold in the blueberries, being careful not to overmix.

Pour the melted butter into an 8×8-inch baking dish. Carefully spoon the biscuit dough over the butter and spread it evenly in the dish. The butter will pool around the edges and on top.

Using a knife, score the dough into 9 squares without cutting all the way through. This helps portion the biscuits after baking.

Bake for 22–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

While the biscuits are baking, whisk together powdered sugar, lemon juice, and lemon zest until smooth to make the glaze.

Once the biscuits are done, let them cool slightly, then drizzle the lemon glaze over the top.

Cut along the scored lines and serve warm.

Notes

Use cold buttermilk to help the biscuits rise better and create a tender crumb.
Do not overmix the dough—lumps are okay.
Scoring the dough before baking helps portion biscuits easily and adds texture.
Try adding a pinch of cinnamon or cardamom for a warm spice twist.

Store leftovers in the fridge and warm before serving to maintain texture and flavor.