Blueberry Butter Swim Biscuits
These buttermilk butter swim biscuits with blueberries bake up buttery, fluffy, and soft.
Servings:
Calories: 244kcal
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.
Nutrition
Calories: 244kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 338mg | Potassium: 91mg | Fiber: 1g | Sugar: 16g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg
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