Description
Butter Swim Biscuits are a luscious, buttery treat baked to golden perfection. This easy-to-make recipe combines fluffy buttermilk biscuit dough with melted butter that pools beneath as they bake, giving each biscuit a rich, moist texture and irresistible flavor.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour (300 grams)
- 1½ tablespoons granulated sugar
- 4 teaspoons baking powder
- 1½ teaspoons salt
Wet Ingredients
- 1¾ cups buttermilk
- ½ cup unsalted butter, melted (1 stick)
Instructions
- Preheat Oven: Preheat the oven to 450 degrees F (232 degrees C) to ensure a hot environment for the biscuits to rise and bake properly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt thoroughly to combine all dry components evenly.
- Add Buttermilk: Pour in the buttermilk and mix the dough gently until just incorporated. It is important not to overmix to keep the biscuits light and fluffy.
- Prepare Buttered Pan: Pour the melted butter into the bottom of an 8×8-inch glass baking dish, ensuring the butter coats the base evenly.
- Place Dough: Transfer the biscuit dough into the butter-lined baking dish and spread it out into an even layer using a spatula or your hands.
- Score the Dough: Using a bench scraper or a sharp knife, cut the dough into nine equal squares directly in the baking dish. This will make it easy to separate the biscuits after baking.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the biscuits are golden brown and spring back when pressed gently.
- Rest and Serve: Remove the biscuits from the oven and allow them to rest for 5 minutes. This resting time allows the biscuits to absorb the melted butter at the bottom, enhancing their moistness and flavor before serving.
Notes
- Do not overmix the dough to avoid tough biscuits.
- Using an 8×8-inch glass baking dish helps distribute heat evenly.
- Resting the biscuits after baking lets them soak up the butter underneath for extra flavor.
- You can use cold butter cut into the flour instead of melted butter in the dough if desired, but melted butter at the base is essential.
- Serve warm for the best texture and taste.
