Butter Swim Biscuits
User Reviews
4.8
Butter Swim Biscuits
Description
The recipe uses standard baking ingredients including flour, sugar, baking powder, baking soda, salt, and buttermilk combined into a thick batter. Butter is melted directly in the baking pan while the oven preheats, then the biscuit dough is spooned over the butter, allowing some butter to pool around it. Baking at a high temperature creates a crispy, slightly caramelized crust on the biscuit edges while maintaining a moist, soft crumb inside.
The biscuits are straightforward to make without rolling or cutting dough, and the method creates a rich buttery flavor throughout. These biscuits suit serving with breakfast, alongside soups or stews, or with jam and honey.
For best results, the oven temperature is important; adjusting temperature may help if biscuits are greasy or underbaked. Doubling the recipe may require adjusting pan size and quantities accordingly.
Ingredients
- ½ cup butter
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups buttermilk
Instructions
- Cut the butter into pieces and place in an 8X8-inch or 9X9-inch baking pan. Preheat the oven to 450 degrees F (or 425 degrees F if using a glass pan, you live at high altitude and/or your oven bakes hot).
- Place the pan with the melted butter in the oven while it preheats to let the butter melt (it will only take a few minutes - watch carefully so the butter doesn't burn). Alternately, you can avoid all the fun and melt the butter in the microwave and spread in the pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
- Pour in the buttermilk and stir with a spatula or spoon just until no dry streaks remain - don't over mix!
- Tilt the pan of melted butter so the butter evenly coats the bottom of the pan.
- Dollop the biscuit batter in heaping spoonfuls over the melted butter. Use a spatula to even out the batter. It's ok, and actually preferable, for the butter to pool up, around and on top of the biscuit dough.
- Use a plastic knife (I've found this works best, but you can also use a bench scraper or other knife) to cut through the biscuits to make nine squares. The batter is sticky, so you won't get super clean cuts - that's ok. You just want to mark cuts in the biscuit dough so that the biscuits easily separate into squares after they are baked. This also helps the butter infiltrate all the nooks and crannies of the biscuit dough.
- Place the pan on a larger aluminum-foil covered baking sheet (in case of spillover) and bake for 25-35 minutes until golden around the edges and the middle is baked through. Serve warm!
Notes
- Maintain a high oven temperature (450°F or 425°F for glass pans or high altitude) to achieve crisp buttery edges.
- If biscuits turn out greasy or undercooked, increase oven temperature slightly and/or extend baking time.
- When doubling the recipe, increase amounts by 1.5 times and use a larger 9x13-inch pan for baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9biscuits
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 biscuit | |
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 542mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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