Go Back
Blueberry swim biscuit with cream cheese icing served on a plate with fresh blueberries.
Print Recipe

Blueberry Swim Biscuits

These biscuits bake in melted butter, creating a crisp, golden crust with a soft, tender center made extra moist from sour cream.
Prep Time14 minutes
Cook Time26 minutes
Cooling Time5 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: biscuits, blueberries
Servings: 9 people
Author: Jillian Wade

Equipment

  • 9x9-inch metal or glass baking pan
  • large mixing bowl
  • Medium measuring cup or bowl
  • whisk
  • Rubber spatula
  • Knife
  • Measuring cups & spoons
  • Cooling rack

Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoons salt
  • 1 ½ cups whole buttermilk cold
  • ½ cup full-fat sour cream
  • 1 ½ cups fresh blueberries rinsed and patted completely dry
  • ½ cup salted butter melted
  • 2 tablespoons turbinado or coarse sparkling sugar

Cream Cheese Icing

  • 2 ounces cream cheese softened
  • 1 cup powdered sugar
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla bean paste

Instructions

  • Heat your oven to 450°F. Pour the melted salted butter into a 9x9-inch metal or glass baking pan, ensuring it covers the entire bottom.
  • In a large bowl, whisk the flour, sugar, baking powder, and salt. In a separate measuring cup, whisk the cold buttermilk and sour cream together until smooth.
  • Pour the buttermilk mixture into the dry ingredients. Use a spatula to fold until just combined. The dough will be very wet and soggy. Gently fold in the fresh blueberries, taking care not to burst them.
  • Plop the dough directly into the pan on top of the melted butter. Use a spatula to gently spread it to the edges. It will look like it is "swimming" in butter—this is correct.
  • Sprinkle the turbinado sugar evenly over the top of the raw dough.
  • Use a bench scraper or a knife to "score" the dough into 9 squares before baking. This allows the butter to bubble up into the cracks.
  • Bake for 22-26 minutes. The tops should be a deep golden brown, and the butter should be mostly absorbed.
  • While the biscuits cool for 5 minutes, whisk the icing ingredients together until thick yet pourable. Drizzle generously over the warm biscuits. Serve.

Notes

Storage Tips

  • Store leftover biscuits in an airtight container in the refrigerator for up to three days.
  • To reheat, warm individual biscuits in the microwave for about fifteen seconds or place them in a low oven until heated through.
  • The biscuits can be frozen without icing for up to two months. Thaw overnight in the refrigerator and warm before serving.