Butter Swim Cornbread Biscuits With blueberries and rosemary
It’s blueberry season here in North Carolina, so time to ramp up your usage. These baked beauties are a little bit cornbread and a little bit biscuit. If you’ve never made butter swim biscuits, they are just what they sound like: biscuits, swimming in butter as they bake.
- 1 stick butter
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon table salt
- 1 ⅔ cup buttermilk
- ¼ cup chopped fresh rosemary
- 1 cup fresh blueberries
- 1 tablespoon sugar
- 2 teaspoons flake salt (optional)
- 2 tablespoons melted butter
Preheat oven to 425 degrees.
Put butter into an 8-by-8-inch baking dish to melt while oven heats and biscuits are made.
Combine flour, cornmeal, baking powder, 2 tablespoons sugar and 1 teaspoon salt. Stir in buttermilk and rosemary until just blended and dough is wet. Overworking will make biscuits “tough.” Gently fold in blueberries.
Spoon batter over melted butter and spread to edges with a spatula. Dust with 1 tablespoon of sugar and the flake salt if so desired. Cut into 3-by-3-inch squares before putting into hot oven.
Bake 30–40 minutes until golden brown.
Brush with the melted butter and let sit for butter to be absorbed. Cut and serve.
Variation: For pastry-type biscuits, add ¼ cup sugar to the batter. Make a glaze of powdered sugar and a little water to drizzle over top when done.