Blueberry Butter Swim Biscuits in a Cast Iron Skillet
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Resisting these golden brown Blueberry Butter Swim Biscuits baked in a cast iron skillet should be considered an Olympic sport. These buttermilk butter swim biscuits with blueberries bake up buttery, fluffy, and soft. Cooking biscuits in a cast iron skillet gives them crisp, golden edges and an irresistible buttery crust.
Just like my recipe for easy Butter Swim Biscuits, this Blueberry Biscuit Recipe is so easy to make, no rolling, or cutting required. Just mix, pour and bake!
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What is a Blueberry Butter Swim Biscuit?
Blueberry Butter Swim Biscuits get their unique name because the biscuit dough is poured right into a hot cast iron pan into a pool of melted butter for baking. When they are baked super soft biscuits are formed with a rich, buttery crust.
This recipe, like this cast iron skillet biscuits recipe is a go-to for easy homemade breakfast—and ready in about 30 minutes. Perfect for breakfast, brunch, or a quick bread to serve with soups, stews, and chili.
I Know You Will Love This Recipe
Biscuits with blueberries and baked swimming in melted butter makes these a perfect go-to dish to make for a simple, crave-worthy breakfast!
- Quick and Easy to Make– This biscuit recipe comes together quickly with just a few ingredients. No special equipment needed. Just mix and pour the batter into the prepared pan.
- Perfect for Family Breakfast or Brunch– this biscuit recipe makes 10-12 biscuits and go perfectly with a simple fruit salad and some scrambled eggs.
- Baked in Cast Iron-the golden butter bottom and edges from baking in cast iron makes these just about the best biscuits you will ever eat.
Why I Recommend Baking in Cast Iron
Cast iron is amazing for cooking the perfect steak or hamburger, however, it is also amazing for baking skillet cookies and cakes!
Cast iron is known for even heat distribution, helping to make a delicious crunchy outer crust on the bottom of this easy biscuits with blueberries recipe.
Don’t forget, the beautiful non-stick surface that releases with ease and makes cleanup a breeze. The best part of cast iron in my opinion.
Ingredients Needed
A few ingredients is all you need to make these buttery blueberry biscuits, these are probably already in your fridge or pantry.
- Butter-salted or unsalted will work fine in this recipe
- All Purpose Flour– works perfect for this simple, basic flour recipe
- Baking Powder-used to help the biscuits fluff up while baking
- Sugar-adds a touch of sweetness to these simple biscuits
- Buttermilk-the acidity helps react with the baking powder to make these biscuits nice and fluffy and soft.
How to Make Blueberry Butter Swim Biscuits
Melt the Butter
- Preheat the Oven-preheat the oven to 450º F, place the cast iron skillet with 1/2 cup of butter into the oven and melt the butter as the oven heats up.
Make the Biscuit Dough
- Make the Biscuit Dough– in a mixing bowl, combine the flour, baking powder, sugar, salt, and buttermilk. Mix everything together until a wet dough is formed and all of the ingredients are incorporated. Fold in the blueberries softly.
Prepare for Baking
- Bake-spread the biscuit dough into the 10.25 inch cast iron skillet with the melted butter. Use a spatula or wooden spoon to spread the dough evenly in the pan. Use a sharp knife or pastry cutter to cut the biscuits into 10-12 slices. Then bake for 15-20 minutes, until golden brown.
Make the Icing
- Make the Icing– in a small mixing bowl, whisk together the powdered sugar, milk and vanilla until smooth. Pour over the warm biscuits before serving.
FAQs for the Best Biscuits
if you don’t have any buttermilk, make a quick substitute by mixing together 1 tablespoon lemon juice or vinegar with 2 cups of regular milk and let it sit for 5 minutes. I also like to keep powdered buttermilk on hand for easy baking, this can be found in the baking isle of the grocery store.
Follow the recipe as written, but in place of a cast iron pan you can use a 7 x 11 inch baking dish or even a 9-10 inch round cake pan.
The biscuits will puff up in the skillet while baking and most of the butter should be absorbed. The tops of the biscuits will also be golden brown on top.
Frozen berries can be used in this recipe if you don’t have fresh blueberries. I suggest thawing the blueberries, then draining away any extra juice so you don’t add more moisture to the biscuit mixture.
Storage and Leftovers
Store any leftover biscuits in an airtight container or zip top bag at room temp for 2–3 days.
Reheat in the oven, air fryer or toaster oven at 300°F for about 5 minutes, or microwave for 15–20 seconds.
More Cast Iron Bread and Biscuit Recipes to try:
Blueberry Butter Swim Biscuits
Equipment
Ingredients
- 1 cup fresh blueberries
- 1/2 cup butter
- 2 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat the Oven-preheat the oven to 450º F, place the cast iron skillet with 1/2 cup butter into the oven and melt the butter as the oven heats up.
- Make the Biscuit Dough– in a mixing bowl, combine the 2 1/2 cups all purpose flour, 4 teaspoons baking powder, 3 tablespoons sugar, 1/2 teaspoon salt, and 1 3/4 cups buttermilk. Mix everything together until a wet dough is formed and all of the ingredients are incorporated. Fold in the 1 cup fresh blueberries softly.
- Bake-spread the biscuit dough into the 10.25 inch cast iron skillet with the melted butter. Use a spatula or wooden spoon to spread the dough evenly in the pan. Use a sharp knife or pastry cutter to cut the biscuits into 10-12 slices. Then bake for 15-20 minutes, until golden brown.
- Make the Icing– in a small mixing bowl, whisk together the 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla until smooth. Pour over the warm biscuits before serving.
Notes
- Nutrition facts are just an estimate of the ingredients listed and are provided as a courtesy.
- Store any leftover biscuits on the counter for up to 3 days.
