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

BLUEBERRY JAM PREPARATION

• Combine the blueberries together with the granulated sugar, vanilla bean paste and salt in a small saucepan and place over medium low heat. Cook, stirring occasionally, until the blueberries have burst and cooked down with most of the liquid reduced into a thick jam, about 7 minutes. Remove from the heat and cool for 10 minutes. NOTE: The mixture will continue to thicken as it cools.
  7 oz blueberries, 0.71 oz granulated sugar, 2 tsp vanilla bean paste, 1/8 tsp sea salt
  

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, baking powder, sugar and sea salt). Make a well and add the buttermilk and vanilla bean paste. NOTE: Use buttermilk at room temperature, I always microwave mine 15-20 seconds so it thickens a little bit.

  Gently stir together until almost combined.
  10.95 oz all-purpose flour, 4 tsp baking powder, 2 Tbsp granulated sugar, 1/2 tsp sea salt, 16.95 oz Buttermilk, 1 tsp vanilla bean paste
  
• Drop in teaspoonfuls of half of the blueberry jam and fold gently twice. NOTE: If you fold more, the entire batter will turn blue. 
  
• 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 8 triangles. NOTE: This will allow the melted butter to run through where your spatula went.
  
• Dollop teaspoonfuls of the remaining jam on the surface of the dough. SAVE: 1 1/2 tsp of the syrup for the graze ; it will give it a nice color!.

  Re-run your spatula over the dough.
  

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, let it cool down in the baking pan for about 5 minutes. I like mine still warm with blueberry glaze on top!
  

BLUEBERRY GLAZE PREPARATION

• In a medium size bowl, whisk the powdered sugar together with the blueberry juice from the jam and milk.
  2.12 oz powdered sugar, 1 1/2 tsp blueberry syrup, 1 Tbsp milk
  
• Drizzle over the warm biscuits. Slice and Enjoy & Bon Appétit!

  NOTE: Refrigerate any leftovers in an airtight container up to 3 days.