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Blueberry Butter Swim Biscuits

These blueberry butter swim biscuits bake White Lily self-rising flour biscuits directly in melted butter with fresh blueberries and finish with a simple powdered sugar drizzle. Soft, fluffy, and ready in 40 minutes.
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Ingredients
  

The Biscuits
  • 2 cups White Lily Self-Rising Flour
  • 1 cup granulated sugar
  • 1 3/4 cups buttermilk
  • 1 1/2 cups fresh blueberries
  • 1 stick butter melted
The Icing
  • Powdered sugar
  • Heavy whipping cream or milk enough to reach a drizzle consistency

Method
 

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the White Lily self-rising flour and sugar until combined.
  3. Pour in the buttermilk and stir gently just until the mixture comes together. Do not overmix. Fold in the fresh blueberries.
  4. Pour the melted butter into the bottom of a 9x9 baking dish. Spoon the blueberry biscuit mixture directly into the melted butter and gently spread it into an even layer.
  5. Pre-cut the dough into 9 biscuits before baking.
  6. Bake at 425°F for 25 to 35 minutes until the biscuits are deeply golden and cooked through.
  7. While the biscuits bake, whisk together powdered sugar and a small amount of heavy cream or milk until smooth and drizzleable.
  8. Drizzle the icing over the warm biscuits and serve immediately.

Notes

  • White Lily Self-Rising Flour is specifically recommended and makes a meaningful difference. Its lower protein content produces a lighter, more tender biscuit than standard all-purpose or self-rising flours.
  • Do not overmix. Stir just until no dry streaks remain. Overmixing develops gluten and produces tough, dense biscuits rather than soft, fluffy ones.
  • Pre-cutting the dough before baking is the step that produces defined, cleanly separated biscuits rather than one large mass. Cut all the way through to the bottom of the dish.
  • The butter in the bottom of the pan is not just for preventing sticking. The biscuits literally swim in it as they bake, producing the signature crispy, golden, buttery bottom that defines a butter swim biscuit.