Butter Swim Biscuits
Published Nov. 12, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups low-fat or whole buttermilk
- ½cup (8 tablespoons) unsalted butter, cut into 1-inch cubes
- 2½cups/300 grams all-purpose flour
- 4teaspoons/16 grams baking powder
- 1tablespoon/12 grams sugar
- 2teaspoons/6 grams kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (9 servings)
247 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set out the buttermilk to come to room temperature.
- Step 2
Heat the oven to 450 degrees with a rack in the center position. Place the butter in an 8-by-8-inch baking pan (preferably oven-safe glass or ceramic) then transfer to the oven to melt, about 6 minutes. Keep a close eye on it so the butter doesn’t burn. Remove from the oven and set aside.
- Step 3
In a medium bowl, whisk together the flour, baking powder, sugar and salt. Using a rubber spatula, stir in the room-temperature buttermilk until just combined, with no visible streaks of flour. Do not overmix.
- Step 4
Transfer the batter to the baking pan with butter and spread evenly with a spatula. The butter will rise to the top. Using a sharp knife, cut the batter into 9 equal-size squares. (You won’t get perfect cuts as the batter closes up.) Go over the cuts a couple of times, wiping your knife in between each cut.
- Step 5
Bake until the edges start to crisp and the top is golden brown, about 25 minutes, rotating the pan halfway through. Allow the biscuits to cool for about 3 minutes; they will soak up the butter bubbling in the bottom of the dish. Run a knife along the sides and through the cuts, then serve (see Tip).
- If not serving some or all the biscuits right away, refrigerate them for up to 3 days, and reheat in a 250-degree oven until warm.
Private Notes
Comments
Mine rose beautifully! I did add a step that I learned from my old standby recipe. I allow my biscuit dough to stand for ten minutes after just barely mixing the ingredients together. It releases some of the starches and proteins in the flour resulting a more tender crumb, hydrates the dry patches, and allows the leavening time to distribute evenly.
Edit: I have now made these 5 times in 10 days because my family loves them and they are so simple to whip up. My best results have come from a Staub ceramic 8 x 10 dish. No smoking butter, completely cooked interiors and just the right size.
Outstanding. Strangely, even with all the butter, the biscuits stuck on the bottom— although those crispies were delicious. This will go into regular rotation, but only the day after my cholesterol test.
Double the recipe. Add 1C brown sugar to butter, vanilla to buttermilk and cinnamon and baking spice to flour and brown sugar for cinnamon roll version.
Out of this world! I used salted butter and backed off the salt requested in recipe. They were gone in an hour. My new favorite item to make for guests in the morning.
This is one of those dishes that you are sure cannot work...but it does! A couple of tips for speeding up this recipe. I used a microwave to melt the butter (mine has a mode to melt butter). I also used the microwave to bring the buttermilk to room temperature. The batter surprised me. I expected it to be smooth, like pancake batter, but it is lumpy and sticky. But the lumpiness is what gives these biscuits their texture. Could not give it 5 stars...too greasy.