DESCRIPTION
These Easy Blueberry Swim Biscuits are soft, buttery, and bursting with blueberry flavor, made using simple pantry ingredients and no kneading at all. The batter “swims” in melted butter as it bakes, creating crisp golden edges with a fluffy, tender center that tastes like a cross between biscuits and cake. Finished with a smooth icing drizzle, this recipe is perfect for breakfast, brunch, dessert, or a quick sweet treat with coffee.
INGREDIENTS
2 packages blueberry muffin mix
1½ cups buttermilk
½ cup butter, melted
ICING
1 cup powdered sugar
2–3 tablespoons coffee creamer (any flavor or plain)
INSTRUCTIONS
Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish if desired.
In a large bowl, combine the blueberry muffin mix and buttermilk, stirring until smooth and fully combined.
Pour the melted butter directly into the baking dish, making sure it coats the bottom evenly.
Carefully pour the batter over the melted butter without stirring.
Use a spatula to gently smooth the top, then lightly score the batter into 9 equal squares.
Bake for 30–35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
While the biscuits are baking, whisk the powdered sugar and coffee creamer until smooth and pourable.
Drizzle the icing over the biscuits while they are still warm and let it set slightly before serving.
TIPS FOR SUCCESS
Do not mix the butter into the batter, as this is what creates the signature crispy edges.
Use full-fat buttermilk for the best texture and flavor.
Serve warm for the softest center and richest taste.
Store leftovers covered at room temperature for one day or refrigerated for up to three days.
PREP & BAKE TIME
Prep Time: 5 minutes
Bake Time: 30–35 minutes
Total Time: 40 minutes
SERVINGS
9 biscuits