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Blueberry Lemon Butter Swim Biscuits
Recipes
Ingredients:
For biscuits:
– 1/2 cup Real California unsalted butter, melted
– 2 1/2 cups all-purpose flour
– 1/4 cup sugar
– 1 tablespoon baking powder
– 2 lemons, zested
– 1/2 teaspoon kosher salt
– 1 1/2 cups Real California buttermilk
– 1 3/4 cups fresh blueberries
For glaze and assembly:
– 1/2 cup Real California cream cheese, room temperature
– 1/4 cup Real California unsalted butter, room temperature
– 3/4 cup powdered sugar
– 1 lemon, zested
– 1 teaspoon pure vanilla extract
– 1-2 tablespoons Real California whole milk
:Biscuits, Blueberry, Lemon
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Directions:
Prep time: 15 minutes
Cook time: 30 minutes
For casserole: Preheat oven to 450°F pour melted butter into a 9x9-inch baking dish.
In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt together until combined. Add buttermilk and mix until just combined (batter will have a few lumps). Gently stir in blueberries until combined.
Pour batter into prepared baking dish. Using a sharp knife, cut batter into 9 squares (before baking). Bake, rotating baking dish halfway through and tenting with foil, until golden-brown and toothpick inserted into the center comes out clean, about 25 to 30 minutes.
For glaze and assembly: In a large bowl, beat cream cheese and butter until smooth using an electric hand mixer. Add powdered sugar, lemon zest and vanilla, and beat until smooth. Beat in milk, as needed, until a thick pourable glaze forms.
Drizzle glaze over biscuits and serve warm.
Yield: 9 biscuits
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© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2025 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.