Description
These Butter Swim Biscuits are tender, flaky, and soaked in melted butter for an irresistibly rich flavor. Perfectly golden and baked in an 8×8-inch glass dish, these biscuits are easy to prepare and ideal for breakfast, brunch, or as a buttery side to any meal.
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 the oven: Set your oven to 450 degrees Fahrenheit to ensure it’s hot enough to create a golden crust on your biscuits.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt thoroughly to evenly distribute the leavening agent and seasoning.
- Add buttermilk: Pour in the buttermilk and mix gently until the dough just comes together. Avoid overmixing to keep the biscuits tender and fluffy.
- Prepare baking dish: Pour the melted butter into the bottom of an 8×8-inch glass baking dish, coating the surface evenly to allow the biscuits to ‘swim’ in butter as they bake.
- Spread dough: Transfer the biscuit dough into the baking dish and spread it out evenly over the melted butter to form a uniform layer.
- Score dough: Using a bench scraper or a sharp knife, cut the dough into nine equal squares for easy serving and consistent baking.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are beautifully golden and spring back lightly when pressed, indicating doneness.
- Rest and serve: Allow the biscuits to sit in the dish for 5 minutes after baking so they can absorb the melted butter fully, enhancing their richness before serving.
Notes
- Do not overmix the dough to ensure biscuits remain light and tender.
- Using a glass baking dish helps distribute heat evenly and allows butter to pool at the bottom, creating a tasty base.
- Letting the biscuits rest after baking allows them to soak up the butter for extra flavor.
- Serve warm for the best texture and taste.
- You can swap buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar in a pinch.
