Description
Classic Butter Swim Biscuits are tender, fluffy biscuits baked over melted butter, resulting in a rich, golden crust and a moist, flavorful interior. These Southern-style biscuits are perfect for breakfast or as a side for any meal.
Ingredients
Scale
Dry Ingredients
- 2½ cups (312 g) all-purpose flour, unbleached
- 4 tsp baking powder, fresh
- 1 tbsp (12 g) granulated sugar
- 2 tsp kosher salt
Wet Ingredients
- 1 ¾ cups (414 ml) buttermilk, room temperature, low-fat or whole
- ½ cup (113 g) unsalted butter, cut into 1-inch cubes
Instructions
- Preheat the Oven and Melt Butter: Set your oven to 450°F (232°C) and allow it to fully heat. Place the 1-inch cubes of unsalted butter into a square glass baking dish and put it in the oven. Let the butter melt until bubbling but not browned, carefully watching to avoid burning.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until evenly combined.
- Add Buttermilk: Slowly pour the room-temperature buttermilk into the dry ingredients. Stir gently with a spatula or spoon until just combined, leaving some lumps to keep the biscuit tender and fluffy.
- Combine Dough with Melted Butter: Remove the baking dish with melted butter from the oven. Pour the biscuit dough over the butter without disturbing it much, then gently spread the dough evenly across the dish with a spatula. It doesn’t need to be perfectly smooth as it will settle during baking.
- Bake Biscuits: Put the baking dish back into the oven and bake for 23 minutes. Halfway through, rotate the dish for even browning. If the edges brown too quickly, tent with aluminum foil after 15 minutes. The biscuits are done when the tops are golden brown and edges crisp. Remove and let cool for at least 2 minutes before serving.
Notes
- Use fresh baking powder to ensure biscuits rise properly.
- Avoid overmixing the batter to maintain a light and fluffy texture.
- If you prefer richer biscuits, use whole buttermilk instead of low-fat.
- Make sure the butter is melted but not browned to prevent bitterness.
- The biscuits are best served warm but can be reheated gently if needed.
