Description
This Butter Swim Biscuits recipe features tender, flaky biscuits with a buttery richness enhanced by a topping of melted butter. Perfect for breakfast or as an accompaniment to any meal, these biscuits are quick and easy to make and yield a delightful Southern-style treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt
Wet Ingredients
- 1/2 cup salted butter, cold and cubed
- 2 cups buttermilk
- 2 tablespoons additional salted butter, melted (for topping)
Instructions
- Preheat and prepare mixing bowl: Preheat your oven to 450°F (230°C). In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and kosher salt.
- Cut in the butter: Using a pastry cutter or your fingers, cut the cold salted butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be in small pea-sized pieces.
- Add the buttermilk: Pour in the buttermilk and stir gently with a spoon until the dough just comes together. Be careful not to overmix to keep the biscuits tender.
- Shape the dough: Turn the dough out onto a floured surface and gently knead it 2-3 times to bring it together. Pat or roll the dough to about 1-inch thickness.
- Cut the biscuits: Using a biscuit cutter or a glass, cut out biscuits and place them close together on a baking sheet or in a cast-iron skillet.
- Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through.
- Brush with melted butter: As soon as the biscuits come out of the oven, brush the tops generously with the melted butter for a rich, buttery finish.
- Serve warm: Serve the butter swim biscuits warm with jam, honey, or gravy as desired.
Notes
- Use cold butter to ensure flaky biscuits.
- Do not overmix the dough to avoid tough biscuits.
- Placing biscuits close together helps them rise taller.
- For best results, serve the biscuits warm.
