Blueberry Butter Swim Biscuits
Ingredients
1 cup blueberries, fresh or frozen, divided
3 tablespoons granulated sugar, divided
2 ½ cups all-purpose flour
4 teaspoons baking powder
2 cups buttermilk
½ cup (1 stick) butter, melted
2 teaspoons turbinado sugar
Instructions
Preheat the oven to 450°F.
To a small bowl, add ¾ cup of blueberries. Rinse the berries and toss with 2 tablespoons granulated sugar. Set aside.
To a medium bowl, add flour, baking powder, and the remaining tablespoon of granulated sugar. Use a whisk to sift the ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the dough.
Fold in the sugar-coated blueberries, including any liquid from the berries.
Pour the melted butter into an 8×8-inch baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cut the unbaked dough into 9 squares (3×3 pattern). Top with the remaining ¼ cup of blueberries and sprinkle with turbinado sugar. Bake for 30-32 minutes, or until the tops are golden brown.
Allow the butter to be absorbed into the biscuits before cutting and serving.