• Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 425℉/220℃.

BLUEBERRY BUTTER SWIM BISCUITS PREPARATION

• Once your oven is preheated, place butter directly in your prepared baking pan  and let it melt in the oven while preparing your biscuit dough.
  4 oz butter
• In a mixing bowl, whisk together all the dry ingredients (All-purpose flour, whole wheat flour, baking powder, sugar and sea salt). Make a well and add the buttermilk.  NOTE: Use buttermilk at room temperature, I always microwave mine 15-20 seconds so it thickens a little bit.

  Mix until it is all incorporated. NOTE: The dough is very sticky, that's normal.

  Fold your blueberries.
  8.82 oz all-purpose flour, 2.12 oz whole wheat flour, 1 Tbsp baking powder, 1.76 oz sugar, 1/8 tsp sea salt, 14.82 oz Buttermilk, 8 oz blueberries
  
• Carefully take the pan out of the oven and scoop your biscuit dough on top of the melted butter by spreading it into the edges as best as you can. Use your spatula to cut the dough into 9 squares. NOTE: This will allow the melted butter to run through where your spatula went.

  Cover with a silicone mat or a parchment paper, in order for your biscuits to not overly brown.
  

BAKE!

• Bake for 30 minutes at 425℉/220℃. (Every oven heats differently, monitor your biscuits from 25 minutes). It is ready when the biscuits are golden brown and crispy, and the edges are bubbling with butter.
  
• Once your Blueberry Butter Swim Biscuits are out of the oven, remove the silicone mat right away and let it cool down in the baking pan for about 5 minutes. I like mine still warm with a bit of honey on top. Enjoy & Bon Appétit!