These Glazed Blueberry Butter Swim Biscuits take my classic Blueberry Butter Swim Biscuits to the next level. They are already soft, buttery, and filled with fresh blueberries, and now they are topped with a simple, sweet glaze for an extra touch of sweetness. If you love buttery biscuits, don’t miss my Cinnamon Sugar Butter Swim Biscuits—they are just as irresistible!
Ingredients & Substitutions
- Blueberries: Fresh blueberries are usually the best for biscuits because they are juicy and full of flavor. (So, try to go fresh if the berries are in season.) They also hold their shape better when baked, making the biscuits soft and fluffy. If you don’t have fresh berries, frozen blueberries work, too—just mix them in gently so the dough doesn’t turn purple!
- Sugar: The granulated sugar sweetens the biscuits and adds a little crunch on top. It’s divided so some can be used to coat the blueberries, which helps bring out their juice and sweetness. The rest of the sugar is mixed into the dough to make the biscuits even tastier!
- Buttermilk: Buttermilk adds a tangy flavor that regular milk just can’t match, so I wouldn’t recommend using regular milk in this recipe. If you don’t have buttermilk, you can easily make your own!
- Butter: It is all about the butter in butter swim biscuits! The biscuit dough will bake in the melted butter for a rich, golden finish with a soft, buttery inside and a little crusty edge (which I love). I have made butter swim biscuits with salted butter, and that was a bit too salty for all of the taste testers.
- Glaze: The sweet glaze is made with just two ingredients- confectioners’ sugar (powdered sugar) and milk. Add more milk until the glaze reaches your desired consistency.
Why Are They Called Butter Swim Biscuits?
Butter Swim Biscuits get their name because the dough ‘swims’ in melted butter as it bakes. This creates a rich, buttery flavor with a soft, fluffy inside and a golden, slightly crispy crust. Unlike traditional biscuits that require cutting or rolling, these are simply mixed, poured into a pan, and baked right in the butter! It doesn’t get much easier—or tastier. No wonder I have so many delicious variations!
Can I Make Butter Swim Biscuits Without Buttermilk?
Yes! If you don’t have buttermilk, you can easily make a substitute when making these glazed blueberry butter swim biscuits. Just mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for about 5-10 minutes until it thickens slightly. This will give you a similar tangy flavor that buttermilk adds to the biscuits. I don’t recommend using plain milk without an acid—it won’t provide the same flavor or texture that makes butter swim biscuits so delicious!
How To Store and Reheat Glazed Blueberry Butter Swim Biscuits
These biscuits are best enjoyed fresh, but they can last a couple of days when stored properly.
To store:
- Let the biscuits cool completely to room temperature.
- Wrap them tightly in aluminum foil. (Plastic wrap can trap moisture and make them soggy if they aren’t fully cooled.)
- Store at room temperature for up to 2 days. For longer storage, refrigerate them, but note that this may dry them out faster.
To reheat: Warm in the oven at the lowest temperature for up to 10 minutes before serving.
Can I Freeze Glazed Blueberry Butter Swim Biscuits?
Yes, you can freeze glazed butter swim biscuits, but it’s best to freeze them before adding the glaze. First, let the biscuits cool completely. Then, wrap each one tightly in plastic wrap and place them in a freezer-safe bag or airtight container. They will stay fresh in the freezer for up to 2 months. When ready to enjoy them, let them thaw at room temperature or warm them in a 300°F oven for 5-10 minutes. If you freeze them without the glaze, add it after reheating for the best taste. If they were already glazed, the glaze might get a little sticky, but letting them sit at room temperature or warming them briefly in the oven will help refresh them.
Glazed Blueberry Butter Swim Biscuits
Ingredients
Biscuits
- 1 cup (148 g) blueberries, 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 the oven to 450°F.
- In a small bowl, combine ¾ cup of blueberries with 2 tablespoons of granulated sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and the remaining tablespoon of granulated sugar.
- Pour the buttermilk into the dry ingredients and stir until mostly combined, being careful not to overwork the dough.
- Fold in the sugar-coated blueberries, 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 blueberries. 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?
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What the Test Kitchen had to say about this recipe:
Autumn
Buttery, fluffy, and full of blueberries—these biscuits taste like a mix between a scone and a cake. So good!
Elizabeth
The slightly crusty edges of these butter swim biscuits are one of may favorite parts. They are like a never-fail biscuit recipe that I could even make!
Annabelle
These remind me of old-fashioned blueberry biscuits but with a sweet twist.
Stephanie
These are easy to make and absolutely delicious! The buttermilk keeps them tender, and the glaze adds the perfect sweetness.
Bella
These biscuits are so soft and sweet! I love the blueberries and the glaze makes them extra delicious!
I am a huge fan of your zucchini brownie recipe & make it GF, every weekend for church potluck. I’ve passed on the link to your website many times now. Do you think this blueberry recipe would work out ok with Gluten free flour?