Blueberry Butter-Swim Biscuits
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Servings: 9
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 2½ cups All-purpose flour
- ¼ cup granulated sugar, or more, to taste
- 1 tablespoon aluminum-free baking powder
- ½ teaspoon salt
- 1¾ cups buttermilk (you may need up to 2 cups)
- 1½ cups blueberries
- 1 cup powdered sugar
- 2-3 tablespoons milk
Directions
Preheat oven to 450˚F. Spray a 9×9-inch baking dish with nonstick cooking spray.
Pour melted butter into prepared baking dish.
In a medium bowl, mix together flour, granulated sugar, baking powder, and salt. Stir in buttermilk, starting with 1¾ cup. Batter should be sticky—if it’s not, add a bit more at a time until the batter is sticky.
Gently fold in blueberries.
Pour biscuit dough on top of the butter into the baking dish. Spread the batter evenly in the pan. Some of the butter will run over the top. Cut the dough into 9 squares—this will help with cutting the biscuits after baking.
Bake on the middle rack of the oven for 25 to 30 minutes, rotating the dish once during baking. Biscuits should be golden brown and a toothpick inserted in the biscuits should come out clean.
In a bowl, whisk together the powdered sugar and milk. Let biscuits cool slightly before drizzling the glaze on top of the warm biscuits.