Blueberry Butter Swim Biscuits with Lemon Glaze

Okay, so these Blueberry Butter Swim Biscuits might just be my new favorite breakfast treat—so much so that I’m practically swimming in buttery goodness topped with a zesty lemon glaze! The first time I made them, I couldn’t believe how the fresh blueberries burst with juiciness against the flaky layers of golden biscuit dough. And that lemon glaze? It’s like a bright little kiss that pulls everything together perfectly. Plus, the name “swim biscuits” is a fun nod to those buttery layers that almost melt away in your mouth like a swim through softness. Trust me, once you try this recipe, your mornings will never be the same. Let’s jump in!

Quick Facts

Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

For the Main Dish:

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
3/4 cup buttermilk, plus extra if needed
1 cup fresh blueberries
2 tbsp granulated sugar

For the Lemon Glaze:

1 cup powdered sugar, sifted
2 tbsp fresh lemon juice
1 tsp lemon zest (optional, but highly recommended!)
1 tbsp milk or more, to thin if necessary

How I Make It

Step 1:

Start by preheating your oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Then, toss the cold butter cubes into the flour mixture and use your fingers or a pastry cutter to work the butter until it resembles coarse crumbs with pea-sized bits. This creates those signature flaky layers.

Step 2:

Next, gently stir in the fresh blueberries and sugar—be careful not to smash the berries because we want those bursts of juicy flavor. Pour in the buttermilk and stir just until the dough comes together. If it feels dry, add a tiny splash more buttermilk (tablespoon by tablespoon).

Step 3:

Transfer the dough onto a lightly floured surface. Using a gentle touch, pat it into a 3/4-inch-thick rectangle. Fold it in thirds like a letter, then pat it out again to the same thickness. Repeat this folding/patting two more times to build layers for a buttery, flaky texture.

Step 4:

Cut your dough into 8 equal rectangles or squares. Place them on a parchment-lined baking sheet, leaving a little room to spread. Give the tops a light brush with buttermilk for a golden finish.

Step 5:

Bake for about 15-18 minutes, or until the tops are beautifully golden and the biscuits feel springy to the touch. Remove from oven and let them cool on the rack briefly.

Step 6:

While the biscuits bake, whisk together powdered sugar, lemon juice, lemon zest, and milk for the glaze. Drizzle over the warm biscuits right before serving. The glaze will seep into the cracks, adding that fresh, tangy finish that ties everything together.

Variations & Tips

Swap blueberries for raspberries, blackberries, or even chopped peaches for a different fruity kick.
If you don’t have buttermilk, mix 3/4 cup milk with 1 tbsp white vinegar and let it sit 5 minutes.
For extra flakiness, keep your butter and tools cold—chill your bowl and flour too if you can!
If you want a thicker glaze, add less milk; for pouring consistency, add a little more.
Try adding a teaspoon of vanilla extract to the glaze for a sweeter twist.

How I Like to Serve It

I love these biscuits warm from the oven, maybe on a lazy Sunday morning with a tall glass of iced coffee or a fresh cup of tea. They’re perfect for brunch crowds or as a special weekend treat—serve alongside scrambled eggs or a dollop of Greek yogurt for a balanced plate. During summer, a handful of fresh blueberries on top adds an extra pop of color and sweetness.

Notes

Store leftover biscuits in an airtight container for up to 2 days; reheat in a toaster oven for best texture.
You can freeze baked biscuits; just thaw and warm them gently before glazing.

Closing: Honestly, it’s the perfect balance of sweet, tangy, and buttery magic that makes these biscuits absolutely irresistible every single time.