Butter Swim Biscuits are a delightful, fuss-free twist on traditional biscuits, offering a rich, buttery flavor and tender, flaky texture. The magic happens as the dough bakes in a pool of melted butter, creating irresistibly crispy edges. Perfect for breakfast or as a side to your favorite meal, these biscuits are a must-try for any baking enthusiast.
In our household, Butter Swim Biscuits have become a beloved staple. The first time I made these for my husband and kids, they couldn’t believe how such simple ingredients could create such a delicious treat. Now, it’s a regular request, especially on lazy Sunday mornings. These biscuits bring warmth and comfort, making them a cherished family favorite.
Why These Butter Swim Biscuits
What Makes This Recipe Stand Out
- No-Fuss Preparation: No need for rolling pins or biscuit cutters; the dough is simply mixed and spread directly into the pan.
- Rich Flavor: Baking in a pool of melted butter infuses each biscuit with an incredible buttery flavor.
- Perfect Texture: The biscuits have a tender, flaky interior with crispy, golden-brown edges.
- Sweet and Savory: A drizzle of honey and a sprinkle of flaky sea salt enhance the biscuits, adding the perfect touch of sweetness and a hint of saltiness.
Ingredients
- 300g (2 1/2 cups) all-purpose flour
- 12g (1 tablespoon) sugar
- 20g (4 teaspoons) baking powder
- 10g (2 teaspoons) kosher salt
- 480ml (2 cups) buttermilk
- 113g (1 stick or 8 tablespoons) unsalted butter, melted, plus extra for serving
- 30ml (2 tablespoons) honey
- Flaky sea salt, for serving
- Jam, for serving
Directions
- Preheat the Oven:
- Preheat your oven to 232°C (450°F).
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, baking powder, and kosher salt. Whisk the ingredients together.
- Pour in the buttermilk and use a wooden spoon to stir until you get a thick dough. It’s okay if there are some dry spots; avoid overmixing.
- Prepare the Pan:
- Pour the melted butter into an 20cm by 20cm (8×8-inch) baking pan, ensuring it covers the bottom.
- Assemble the Biscuits:
- Scrape the dough into the prepared pan, spreading it to the edges. Use a butter knife to slice the dough into 9 equal squares.
- Bake:
- Bake in the preheated oven for 22 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Finish:
- Remove from the oven and drizzle the honey over the top. Sprinkle with flaky sea salt.
- Let the biscuits cool in the pan for at least 10 minutes before slicing and serving.
- Serve:
- Serve warm with extra butter and jam on the side.
Notes
- Substitutions: If you don’t have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Storage: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven for the best texture.
- Serving Suggestions: These biscuits are perfect for breakfast with butter and jam, or serve them as a side with soups, stews, or your favorite comfort food dishes.
