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Blackberry Butter Swim Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 12 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Blackberry Butter Swim Biscuits are a delightful, soft, and buttery treat loaded with fresh blackberries. Perfect for breakfast or brunch, these fluffy biscuits are baked with a rich layer of melted butter underneath, creating a moist and flavorful base. Topped with a vanilla-infused powdered sugar glaze, they offer a perfect balance of sweet and tart flavors with a tender crumb that’s sure to please the whole family.

Ingredients

Biscuit Batter

  • 2 ½ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon aluminum-free baking powder
  • 1 ¾ – 2 cups buttermilk
  • 12 ounces fresh blackberries

Butter and Glaze

  • ½ cup salted butter (1 stick)
  • 1 cup powdered sugar
  • 3 Tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 450°F (232°C). Spray a 9×9-inch baking dish with nonstick cooking spray containing flour to prevent sticking and ensure easy biscuit removal.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine 2 ½ cups all-purpose flour, 1/3 cup granulated sugar, and 1 tablespoon baking powder thoroughly.
  3. Add Buttermilk: Pour in 1 ¾ cups of buttermilk into the dry mixture. Stir until a sticky dough forms. If the dough seems dry, gradually add more buttermilk, up to 2 cups, until the batter is sticky but cohesive.
  4. Incorporate Blackberries: Gently stir in the 12 ounces of fresh blackberries, lightly mashing them as you mix so they are evenly distributed throughout the dough.
  5. Melt Butter: Melt ½ cup (1 stick) of salted butter in a microwave-safe bowl or directly in the baking dish if it is not metal.
  6. Pour Butter into Baking Dish: Pour the melted butter into the pre-sprayed 9×9-inch baking dish, ensuring the bottom is coated.
  7. Add Biscuit Dough: Pour the biscuit dough on top of the melted butter in the dish. Some butter will seep over the dough. Use a nonstick spray-sprayed hand or spatula to gently spread the batter evenly.
  8. Score Dough: Using a knife, cut the dough into 9 roughly equal squares. This helps with slicing the finished biscuits later but doesn’t need to be perfect.
  9. Bake Biscuits: Bake in the middle rack of the oven for 25-30 minutes, rotating the dish once midway to ensure even browning. Biscuits should be golden on top and a toothpick inserted in the center should come out clean. If browning too rapidly, tent with foil when rotating.
  10. Prepare Glaze: In a bowl, whisk together 1 cup powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla extract until smooth and pourable.
  11. Glaze and Serve: Drizzle the warm biscuits with the vanilla glaze. Allow biscuits to cool slightly, then slice along the scored lines and serve warm for best flavor.

Notes

  • You can use fresh or frozen blackberries; if frozen, thaw and drain excess liquid before adding.
  • If the biscuits brown too fast but are not cooked through, cover them loosely with foil.
  • The butter at the bottom creates a rich, moist texture and helps create a slight ‘swimming’ effect as the biscuits bake.
  • Use nonstick spray for easy spreading and cleanup.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://evelynscooking.com/blackberry-butter-swim-biscuits-recipe/