Sourdough Butter Swim Biscuits

5 from 1 vote

Sourdough Butter Swim Biscuits

These sourdough butter swim biscuits are tender, sweet, baked in melted butter, swirled with juicy blueberries, and finished with a simple vanilla glaze.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 406kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Biscuit Batter:

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)

For the Pan:

1/2 cup unsalted butter (113g), melted

For the Glaze:

1 cup powdered sugar (120g)
2 to 3 teaspoons milk
1/2 teaspoon vanilla extract
Pinch of salt optional

Instructions

Preheat oven to 450°F (232°C).
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl or large measuring cup, whisk together the buttermilk, sourdough discard, 1/2 cup melted butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Fold in 1 cup of the blueberries (reserve 1/3 cup for topping).
Melt the remaining 1/2 cup butter and pour it into the bottom of a 9x9-inch (or 8x8-inch*) baking pan.
Spoon the batter evenly over the melted butter and gently spread it into an even layer. Scatter the remaining 1/3 cup of blueberries on top.
Using a sharp knife, 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.
Bake for 19 to 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the biscuits cool slightly, whisk together the glaze ingredients until smooth. Drizzle the glaze over the warm biscuits and let it set before slicing fully and serving.

Notes

*Baking times are longer when using an 8x8 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, do not 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 it the day before.

Storage

Store at room temperature for up to 2 days or refrigerate for up to 4. Freeze individual slices and reheat in the microwave or oven before serving.

Nutrition