BLUEBERRY BUTTER SWIM BISCUITS

When you love blueberries and are a fan of biscuits, these are for you!

❤️WHY WE LOVE THIS RECIPE

We’re an enormous fan of butter swim biscuits as a result of they’re really easy to make. You don’t should roll them out or minimize them out! These are the right option to begin the day and anybody could make these biscuits. We love the addition of blueberries and you may as well add a glaze for those who like and we have now included that recipe within the recipe card!

SWAPS

We love these biscuits made the best way they’re and other people at all times ask if they will use milk. Sure, some individuals use milk, however we extremely advocate the buttermilk. The fats content material is larger, which simply makes the biscuits higher.

⭐TIP

You too can make these in an 9X9 too! These are very gentle and fluffy biscuits and reheat nicely too!

OTHER DELICIOUS SWIM BISCUITS

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Anne Walkup

Blueberry Butter Swim Biscuits are an effective way to begin the day. You’ll be able to add a glaze for those who like or depart it off like we did.

Prep Time 15 minutes

Prepare dinner Time 25 minutes

Whole Time 40 minutes

Course biscuit, Breakfast

Delicacies American

1 stick unsalted butter or 8 tablespoons melted
2 1/2 cups all-purpose flour
1/3 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup contemporary blueberries might use frozen
2 cups buttermilk

Glaze Elements:

1/2 teaspoon vanilla
1 cup powdered sugar
3 tablespoons milk kind of

Soften butter in 9 x 9 or 8 x 8 baking dish. In a mixing bowl whisk collectively the flour, sugar, baking powder, baking soda, salt and blueberries. Add buttermilk and stir with spoon till dough comes collectively and makes a ball. Press biscuit dough into pan with melted butter. Reduce into 9 squares with a knife. Bake in preheated 425 diploma oven for 20 to 25 minutes till brown on high. Makes 9 biscuits.
Can add glaze beneath or depart it off if you would like.

Key phrase Blueberry Butter Swim Biscuits

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