Name: Blackberry Butter Swim Biscuits
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup (148 g) blackberries, (fresh or frozen, divided); 3 tablespoons granulated sugar, (divided); 2 ½ cups (312.5 g) all-purpose flour; 4 teaspoons baking powder; 2 cups (490 g) buttermilk; ½ cup (1 stick / 113 g) unsalted butter, (melted); 1 cup (125 g) confectioners' sugar; 2 tablespoons whole milk

Blackberry Butter Swim Biscuits are buttery buttermilk biscuits filled with fresh blackberries and baked in melted butter, then topped with a simple, sweet glaze. Are they a dessert? A breakfast treat? Honestly, I could eat one of these biscuits any time of the day! And if you love the idea of buttery, melt-in-your-mouth biscuits (who isn’t?!?), you’ll definitely want to try my Cinnamon Sugar Butter Swim Biscuits, too. They are perfect for when you’re craving a cozy, sweet bite!

Pan of Blackberry Butter Swim Biscuits on a wooden table from overhead.

What Are Butter Swim Biscuits?

Butter Swim Biscuits get their name because the biscuit dough “swims” in melted butter as it bakes. This easy biscuit recipe delivers a rich, buttery flavor with a soft, fluffy center and a golden, slightly crispy crust. Unlike traditional biscuits that need cutting or rolling, these are no-fuss! Just mix the dough, pour it into a pan, and bake it right in the butter! It doesn’t get much easier…or more delicious. No wonder I’ve created so many tasty butter swim biscuit variations!

Blackberry Butter Swim Biscuits cut into squares on a piece of brown parchment paper on a wooden table.

Ingredients & Substitutions

Blackberries: I love using fresh berries in baked goods when blackberries are in season. Have you tried my Blackberry Loaf? Fresh berries pack more flavor but don’t worry: frozen blackberries work just fine, too. So really, there’s no excuse not to bake these biscuits! To start, combine most of the blackberries with granulated sugar.
Sugar: The granulated sugar adds sweetness to the biscuits. You will divide it up; some get mixed with the blackberries to draw out their juices and make them even sweeter, and the rest goes right into the dough to boost the flavor all around!
Buttermilk: Buttermilk gives these biscuits that classic tangy flavor that regular milk just doesn’t bring to the table. I don’t recommend swapping it out. But, if you’re out of buttermilk, don’t worry! You can make your own in a pinch.
Butter: These are called butter swim biscuits for a reason! The dough bakes right in the melted butter, which gives you that golden, crispy edge (my favorite part) and super soft, buttery center. I’ve tried these with salted butter before, but they turned out a little too salty for my taste testers and me.
Glaze: The glaze couldn’t be easier—just confectioners’ sugar (powdered sugar) and milk! Stir it together and add a splash more milk if you want it thinner. It’s the sweet finish that really pulls everything together. (But, the biscuits are delicious without the glaze, too!)

Close up of a piece of Blackberry Butter Swim Biscuits with glaze dripping down the side.

Can I Make Butter Swim Biscuits Without Buttermilk?

Yes! If you don’t have buttermilk, you can make a quick substitute. Just mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5–10 minutes. It’ll thicken up and give you that same tangy flavor. I don’t recommend using plain milk; it just doesn’t give the same taste or texture that makes these biscuits so good!

Can I Use A Different Pan For Butter Swim Biscuits?

Yes, you can use a 9×9-inch or 11×7-inch baking dish for butter swim biscuits, but keep in mind that the biscuits will turn out thinner than if baked in the recommended pan. Be sure to watch them closely and adjust the baking time as needed, since thinner biscuits may bake faster.

Blackberry Butter Swim Biscuit on a plate on a wooden table.

How To Store and Reheat Blackberry Butter Swim Biscuits

These glazed Blackberry Butter Swim Biscuits are best fresh, but you can store them for later!

To Store: Let the biscuits cool all the way to room temperature. (Don’t skip this step; wrapping warm biscuits can trap steam and make them soggy.) Once cooled, wrap them tightly in aluminum foil. Keep them at room temperature for up to 2 days. You can refrigerate them to stretch the shelf life, but they may dry out a bit faster.

To Reheat: Pop them in the oven at a low temperature (around 300°F) for about 8–10 minutes, or until warmed through. This brings back the buttery texture without drying them out.

Can I Freeze Blackberry Butter Swim Biscuits?

Yes, you can freeze butter swim biscuits, but I recommend freezing them without the glaze. (It is easy to add that when ready to serve.) They will stay fresh in the freezer for up to 2 months. When ready to enjoy them, thaw at room temperature or warm in a 300°F oven for 5-10 minutes. If you freeze the biscuits without the glaze, add it after reheating them for the best flavor. If they were already glazed, the glaze may become a little sticky, but letting them sit at room temperature or warming them briefly in the oven will help restore their freshness.

Blackberry Butter Swim Biscuits

Prep Time 10

Cook Time 30

Total Time 40

Save Print Rate Comment

Ingredients

Biscuits

▢ 1 cup (148 g) blackberries, fresh or frozen, divided
▢ 3 tablespoons granulated sugar, divided
▢ 2 ½ cups (312.5 g) all-purpose flour
▢ 4 teaspoons baking powder
▢ 2 cups (490 g) buttermilk
▢ ½ cup (1 stick / 113 g) unsalted butter, melted

Glaze

▢ 1 cup (125 g) confectioners' sugar
▢ 2 tablespoons whole milk

Instructions

Preheat oven to 450°F.
In a small bowl, combine ¾ cup of blackberries with 2 tablespoons of granulated sugar. Set aside.
In a medium bowl, whisk together flour, baking powder, and the remaining 1 tablespoon of granulated sugar.
Pour the buttermilk into the dry ingredients and stir until mostly combined, being careful not to overwork the dough.
Gently fold in the sugar-coated blackberries, including any liquid from the berries.
Pour the melted butter into an 8×8-inch baking dish. Transfer the dough into the dish and evenly spread it to the edges.
Score the unbaked dough into 9 squares (3×3 pattern). Top with the remaining ¼ cup of blackberries. Bake for 30-32 minutes, or until the tops are golden brown.
While the biscuits bake, make the glaze. In a medium bowl, combine the confectioners’ sugar and milk. Add more milk as needed to reach your desired consistency.
Once the biscuits are done, remove them from the oven. Let the biscuits cool completely before adding the glaze.
Once the glaze is added, cut into squares along the scored lines and serve.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe: