Sourdough Butter Swim Biscuits

Name: Sourdough Butter Swim Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour ((240g)); 1 tablespoon baking powder; 1/4 cup granulated sugar ((50g)); 1 teaspoon kosher salt; 1 cup buttermilk ((240ml) , at room temperature); 3/4 cup sourdough discard ((170g), at room temperature); 1/2 cup unsalted butter ((113g), melted (for the batter)); 1/2 teaspoon vanilla extract; 1 1/3 cups fresh or frozen blueberries ((175g) (do not thaw if frozen; reserve 1/3 cup for topping)); 1/2 cup unsalted butter ((113g), melted); 1 cup powdered sugar ((120g)); 2 to 3 teaspoons milk; 1/2 teaspoon vanilla extract; Pinch of salt (optional)

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These blueberry sourdough butter swim biscuits are soft, sweet, baked in melted butter, swirled with juicy blueberries, and finished with a simple vanilla glaze. Sourdough discard adds a subtle tang while a higher blueberry count and glaze make these perfect for brunch or as a cozy breakfast treat.

Blueberry sourdough butter swim biscuits in a square baking pan.

Blueberry butter swim biscuits are great for when you want a sweet biscuit option. Try my overnight sourdough discard biscuits when you need something that’s not sweet. For another discard recipe using blueberries, try these sourdough blueberry scones.

For more sourdough breakfast and brunch recipes, try my sourdough blueberry muffins, sourdough blueberry bread, sourdough banana bread, or this delicious sourdough discard cinnamon roll focaccia.

Sourdough butter swim biscuits with blueberries and frosting on a plate.

Why You’ll Love This Recipe

Easy: These sourdough butter swim biscuits are easy to make with simple pantry ingredients. You won’t need any special equipment; a simple whisk mixes everything together in a mixing bowl.
Quick: You can whip up a batch of these homemade biscuits in under an hour!
Uses Up Discard: This easy recipe uses up almost a cup of sourdough discard, so it’s great way to use it up if you have extra. I often just have time to throw together some sourdough granola or sourdough discard crackers, but these buttery sourdough biscuits are another perfect recipe to keep in the rotation.

To learn how to make your own sourdough starter, check out my easy sourdough starter instructions.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Sourdough Starter Discard: You can also use active starter if you prefer, but you’ll want to still add the baking powder.
Butter: The melted butter is key to this recipe! You can use store-bought or homemade butter.
Buttermilk: If you don’t’ have buttermilk on hand, you can add 1 tablespoon of vinegar to a measuring cup, then fill to the ½ cup line with milk and let it sit for 5 minutes.
Sugar: Granulated sugar is used in the biscuit dough, and powdered sugar is used in the glaze.
Baking Powder: This is the leavening agent in this recipe, since we’re using sourdough discard.
Blueberries: Fresh or frozen blueberries can be used. See tips section for a note on using frozen blueberries.

How to Make Blueberry Sourdough Butter Swim Biscuits

Here are the step-by-step instructions for making these buttery biscuits.

Collage of four photos showing steps 1-4 for how to make sourdough butter swim biscuits.

Step 1: Preheat oven to 450°F (232°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt (Photo 1).

Step 2: In a separate bowl or large measuring cup, whisk together the buttermilk, sourdough discard, ½ cup melted butter, and vanilla extract until smooth (Photo 2).

Step 3: Add the wet ingredients to the dry ingredients and stir just until combined (Photo 3). Fold in 1 cup of the blueberries (Photos 4 and 5) (reserve 1/3 cup for topping).

Collage of four photos showing steps 5-8 for how to make sourdough butter swim biscuits.

Step 4: Melt the remaining 1/2 cup butter and pour it into the bottom of an 8×8 or 9×9-inch baking pan (Photo 6).

Step 5: Spoon the batter evenly over the pool of butter and gently spread it into an even layer. Scatter the remaining 1/3 cup of blueberries on top (Photo 7).

Step 6: Using a sharp knife or bench scraper, score or cut the batter into 9 squares (3 cuts each way) to help create easy pull-apart portions and allow the butter to seep through the cuts (Photos 8 and 9).

Collage of four photos showing steps 9-12 for how to make sourdough butter swim biscuits.

Step 7: Bake for 19 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean (Photo 10).

Step 8: While the biscuits cool slightly, whisk together the glaze ingredients until smooth (Photo 11). Drizzle the glaze over the warm biscuits (Photo 12) and let it set before slicing fully and serving.

A square of blueberry sourdough butter swim biscuits being served with a spatula.

If you’re making these blueberry sourdough butter swim biscuits for a brunch or dessert, serve them with this cottage cheese egg bake or a simple breakfast casserole for some added protein.

A pan of blueberry sourdough butter swim biscuits and one biscuit on a plate.

They would also be so good with a London Fog Tea Latte or a Vanilla Latte.

Storage and Reheating

Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 4 days.

How to Freeze

Wrap in plastic wrap and freeze individual slices in a freezer bag or container and reheat in the microwave or a 350 degree oven before serving.

Tips

Baking times are longer when using an 8×8 pan. I recommend using an instant-read thermometer to make sure they are cooked to temperature. Try going for 190 – 200 degrees F.
Room temperature sourdough discard and buttermilk help the batter mix evenly.
This comes out like a very dessert-like biscuit, but you can reduce the sugar to 1 – 2 tablespoons in the batter if you prefer a less sweet biscuit.
If using frozen blueberries, don’t thaw, and toss them with 1 teaspoon flour before folding them in to reduce bleeding.
Adding blueberries to the top ensures pops of fruit show through the glaze and golden crust.
These biscuits taste best on the day they are baked. I would not recommend making them the day before.

Recipe FAQs

Can I use frozen blueberries?

Yes, but don’t thaw them; just toss in a bit of flour before folding into the batter to prevent bleeding.

Can I skip the glaze?

Absolutely. They’re still sweet and flavorful without it, or you can dust them with powdered sugar instead.

Can I halve the recipe?

Yes! Just bake it in a loaf pan or smaller dish and keep an eye on the baking time. Just start checking around 18–20 minutes.

Why are they called swim biscuits?

They’re called “butter swim biscuits,” because the batter is spooned into a pan of melted butter (they’re literally “swimming” in it!), which gives these a rich, buttery flavor.

Can I use active sourdough starter?

Yes, active starter can be used instead of discard. You’ll want to make sure to add the baking powder even if you’re using active starter.

Pan of baked and glazed blueberry sourdough butter swim biscuits.

More Sourdough Discard Recipes

If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!

5 from 1 vote

1 Comment

Joy Kincaid says:

October 7, 2025 at 9:46 pm

This recipe for sourdough butter-swim biscuits bakes up buttery, tender biscuits with juicy blueberries and just the right hint of tang from the discard.