QUICK DELICIOUS BLUEBERRY BUTTER SWIM BISCUITS

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective substitute.

Grab an 8 by 8 baking dish and place 1 stick of butter (1/2 cup) directly into it.

Preheat the oven to 450°F (232°C) and place the baking dish with the butter inside to melt it.

Wash 1 cup of blueberries under water, then dry them with paper towels to remove excess moisture.

In a large mixing bowl, measure out 2 cups of all-purpose flour using a half-cup scoop, adding it to the bowl four times.

Add 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar to the flour and whisk to combine.

Measure out 1 and 1/2 cups of buttermilk. If you don't have buttermilk, make your own by adding 1 and 1/2 teaspoons of lemon juice to regular milk until it reaches the 1 and 1/2 cup line, and let it sit for five minutes.

Pour the buttermilk into the flour mixture and whisk until a wet dough forms.

Fold in the blueberries gently, reserving some for topping the biscuits.

Spread the melted butter evenly in the baking dish and dollop the batter on top of the butter.

Smooth out the batter slightly with a knife and make lines through the batter to create fake cuts.

Sprinkle the reserved blueberries on top for presentation.

Bake for 25 to 30 minutes until golden brown and a toothpick inserted comes out clean.

In a small bowl, mix half a cup of powdered sugar with about a tablespoon of milk to create a glaze, adjusting thickness as needed.

Drizzle the glaze over the baked biscuits and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens