About This Recipe
Butter Swim Biscuits are a Southern-style baking powder biscuit known for their unique preparation method. The dough is poured into a pan containing a melted pool of butter, which the biscuits “swim” in as they bake. This technique results in biscuits with a crispy, buttery bottom and exterior, and a soft, fluffy interior.
Why You’ll Love This Recipe
This recipe requires no rolling or cutting of dough, making it exceptionally simple and quick to prepare. The method guarantees a consistent texture and rich, buttery flavor throughout the biscuit. It is a reliable one-bowl, one-pan recipe that yields tender, flavorful biscuits with minimal effort and cleanup.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoons granulated sugar
- 1 teaspoon salt
- 1 ¾ cups buttermilk
- ½ cup unsalted butter
Step by Step Instructions
- Preheat your oven to 450°F (230°C).
- Place the ½ cup of unsalted butter in an 8×8-inch baking dish or a similar-sized oven-safe pan.
- Place the dish in the preheating oven for 2-3 minutes, or just until the butter is completely melted. Remove the pan from the oven and set it aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
- Pour the buttermilk into the dry ingredients. Stir with a spatula or wooden spoon until a thick, sticky batter just comes together. Do not overmix; the batter should be slightly lumpy.
- Pour the biscuit batter directly on top of the melted butter in the baking dish, spreading it evenly into the corners.
- Using a sharp knife or bench scraper, score the unbaked dough into 9 equal squares before baking. This makes separating the biscuits after baking easier.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the edges are crisp.
- Remove the pan from the oven. Immediately cut along the pre-scored lines and carefully lift the biscuits out of the pan with a spatula or fork.
- Serve warm.
FAQ
Can I use salted butter?
Yes, you can use salted butter. If you do, consider reducing the added salt in the recipe by ¼ to ½ teaspoon to account for the salt in the butter.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then adding enough regular milk to reach the 1 ¾ cup line. Stir and let it stand for 5-10 minutes before using.
Why did my biscuits not rise properly?
This is often caused by overmixing the dough or using old baking powder. Ensure your baking powder is fresh and mix the batter only until the ingredients are combined.
You Must Know
Do Not Overmix
Overmixing the batter will develop the gluten in the flour, resulting in tough, dense biscuits. Mix only until no dry pockets of flour remain.
Score the Dough
Scoring the dough before baking is a crucial step. It allows the butter to penetrate the sections and makes it significantly easier to separate the hot biscuits after baking without tearing them.
Hot Oven is Key
A high oven temperature of 450°F (230°C) is necessary to create a burst of steam from the buttermilk and butter, which helps the biscuits rise quickly and achieve a light texture.
Storage Tips
Butter Swim Biscuits are best served immediately after baking. For storing leftovers, allow the biscuits to cool completely to room temperature. Place them in an airtight container or a resealable plastic bag. They can be stored at room temperature for 1-2 days. To reheat, warm them in a toaster oven or a conventional oven at 350°F (175°C) for 5-10 minutes to restore crispness. Microwaving is not recommended as it will make the biscuits soft and chewy.