Blueberry Lemon Butter Swim Biscuits
These Blueberry Lemon Butter Swim Biscuits are a tribute to traditional Italian breakfast pastries, combining semolina flour, ricotta cheese, and vibrant Amalfi lemon zest with juicy blueberries. Inspired by nonna's focaccina, the biscuits bake in a buttery bath, resulting in a crispy golden crust and tender interior—perfect for a leisurely brunch or a special morning treat.
Equipment
- 9×9 inch baking dish
Ingredients
Biscuit Dough
- 2.5 cups all-purpose flour
- 0.5 cup semolina flour for authentic Italian texture
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 0.5 cup ricotta cheese cold
- 1.25 cups buttermilk cold
- 1 tbsp lemon zest from organic lemons
- 1 cup blueberries fresh or frozen (not thawed)
Butter Swim
- 0.5 cup unsalted butter 1 stick
- 2 tbsp honey
- 1 tbsp lemon juice fresh
- 0.5 tsp vanilla extract
Instructions
- Preheat the oven to 220°C (425°F). Prepare a 9×9 inch baking dish.
- In a large bowl, mix together the all-purpose flour, semolina, baking powder, salt, and sugar.
- Add cold ricotta and mix with fingertips until coarse crumbs form.
- Pour in cold buttermilk and lemon zest. Stir gently with a wooden spoon until a shaggy dough forms.
- Carefully fold in the blueberries. Do not overmix.
- Melt butter in a saucepan with honey, lemon juice, and vanilla. Pour into the baking dish.
- Spoon dough into the buttered dish. Use a spatula dipped in water to spread evenly. Score into 9 squares.
- Bake for 22-25 minutes until golden brown and edges are caramelized.
- Let biscuits rest 5-10 minutes before serving to absorb the butter.
Notes
These biscuits are best fresh but can be stored in an airtight container for 2 days. Reheat at 175°C (350°F) for 5-7 minutes. Optional toppings include lemon glaze, fresh basil, mascarpone cream, pine nuts, or Limoncello-soaked blueberries for variation.