These glazed blueberry butter swim biscuits are a delightful treat that bring a touch of sweetness to any breakfast or brunch table. Originating from the heart of Southern cooking, these biscuits are known for their flaky, gooey texture and the way they practically melt in your mouth. They're perfect for a cozy family gathering or a special weekend breakfast. The combination of blueberries and a sweet glaze makes them irresistible, and they’re a hit with both kids and adults alike.

These biscuits are perfect on their own, but they pair wonderfully with a fresh fruit salad or a side of scrambled eggs for a complete breakfast. For a more indulgent meal, serve them alongside crispy bacon or sausage links. A hot cup of coffee or a glass of cold milk complements the sweet and buttery flavors beautifully.

Servings: 8 servings

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup buttermilk
1 cup fresh or frozen blueberries
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Preheat your oven to 450°F (232°C).

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

Pour the melted butter into a 9x9-inch baking dish.

Add the buttermilk to the dry ingredients and stir until just combined. Be careful not to overmix.

Gently fold in the blueberries.

Pour the biscuit dough into the baking dish over the melted butter. Use a spatula to spread it evenly.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Once the biscuits are done, remove them from the oven and let them cool slightly before drizzling the glaze over the top.

Cut into squares and serve warm.

For a citrus twist, add the zest of one lemon to the batter and use lemon juice in place of milk for the glaze. If you have picky eaters who aren’t fond of blueberries, you can substitute them with raspberries or chopped strawberries. For a more savory version, omit the glaze and add a handful of shredded cheddar cheese and a pinch of garlic powder to the batter.

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