Raspberry Butter Swim Biscuits
Soft, buttery Raspberry Butter Swim Biscuits are filled with juicy raspberries and baked right in melted butter for golden, crispy edges and a tender center. Topped with a sweet glaze, they are an easy, bakery-style treat made with simple ingredients with no rolling or cutting needed!
Servings: 9 biscuits
Calories: 355kcal
Ingredients
Biscuits
- 1 cup (148 g) raspberries, 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 raspberries with 2 tablespoons of granulated sugar. Gently toss and 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 gently until just combined—do not overmix. Fold in the sugared raspberries and their juices.
- Pour the melted butter into an 8×8-inch baking dish. Transfer the dough into the dish and gently spread to the edges. Use a knife to lightly score the dough into 9 squares (3×3).
- Top with the remaining ¼ cup of raspberries. Bake for 30–32 minutes, or until the tops are golden brown and the edges crisp.
- 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.
Nutrition
Serving: 1biscuit with glaze | Calories: 355kcal