Description
Butter Swim Biscuits are soft, fluffy, and incredibly buttery. The name comes from the unique method of baking the biscuits directly in a pool of melted butter, which creates a golden, crisp bottom and a tender, moist interior. These biscuits are perfect for breakfast, brunch, or served alongside your favorite comfort meals.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
Instructions
Preheat the oven to 450°F (230°C).
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Pour in the buttermilk and stir until a soft dough forms. Do not overmix.
Pour the melted butter into an 8×8 inch or 9×9 inch baking dish, making sure it evenly coats the bottom.
Transfer the biscuit dough directly into the butter-filled dish. Gently spread the dough to the edges using a spatula or the back of a spoon. The butter will pool around and over the dough.
Use a sharp knife to cut the dough into 9 squares before baking. This will help the biscuits separate easily once baked.
Place the baking dish into the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the biscuits are cooked through.
Remove from the oven and let cool slightly before serving. The biscuits can be served directly from the pan.
Notes
Using buttermilk is key for tender, flavorful biscuits; if you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 3/4 cups of milk and letting it sit for 5 minutes.
Don’t worry if the butter pools around the dough; this is what gives the biscuits their rich, buttery crust.
For extra flavor, you can sprinkle garlic powder, shredded cheese, or chopped herbs into the dough before baking.
These biscuits are best enjoyed warm but can be stored at room temperature in an airtight container for up to 2 days or refrigerated for up to 5 days.