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.
Ingredients
- 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
Directions
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Preheat oven to 425 degrees.
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Put butter into an 8-by-8-inch baking dish to melt while oven heats and biscuits are made.
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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.
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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.
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Bake 30–40 minutes until golden brown.
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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.
