Butter Swim Biscuits
The ultimate comfort food, Butter Swim Biscuits are rich, buttery, and incredibly easy to make. Perfect for breakfast or any meal, they deliver warmth and nostalgia in every bite. Treat yourself to these delightful biscuits tonight!
Equipment
- 8×8 inch baking dish
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Sharp Knife
Ingredients
- 2 ½ cups cups all-purpose flour
- 2 teaspoons teaspoons baking powder
- 1 teaspoon teaspoon baking soda
- 1 tablespoon tablespoon granulated sugar
- 1 teaspoon teaspoon salt
- 2 cups cups buttermilk
- ½ cup cups unsalted butter melted
Instructions
- Preheat your oven to 450°F (230°C). This high temperature is essential for achieving that perfect crispy outer layer while keeping the inside tender.
- Next, pour the melted butter into an 8×8 inch (20×20 cm) baking dish. The butter will create a beautiful base that helps the biscuits crisp up nicely.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. Make sure to mix them well to ensure even distribution; this will greatly affect the texture.
- Add the buttermilk to the dry ingredients and stir gently just until combined. You don’t want to overmix here, as that can lead to tough biscuits. The dough should be slightly lumpy.
- Pour the dough into the baking dish, spreading it evenly over the melted butter. The butter will rise to the top as it bakes, creating that signature buttery crust.
- Take a sharp knife and gently score the top of the dough into 9 squares. This scoring not only helps with portioning later but also encourages even baking.
- Now it’s time to bake! Place the baking dish in the preheated oven and bake for 22 to 25 minutes. You want them golden brown on top, and a toothpick inserted in the center should come out clean.
- Once baked, remove the biscuits from the oven and let them cool slightly before serving. This will help them firm up a bit while still retaining that delicious warmth.
Notes
- Tip 1: To store leftovers, cool them completely, then wrap well with foil or plastic wrap. Store for up to 2 days at room temperature.
- Tip 2: Reheat biscuits in a low oven for 5 to 10 minutes before serving for that fresh-out-of-the-oven taste.
- Tip 3: Use an 8×8-inch pan for thick, tall biscuits. A 9×9-inch square baking dish can also be used, but the biscuits will be slightly shorter.
- Tip 4: Scoring the dough before baking helps to portion the biscuits properly and encourages even baking.
- Tip 5: These biscuits pair beautifully with breakfast spreads or can serve as a side with soups and salads.