Easy Butter Swim Biscuits
Easy Butter Swim Biscuits
Ingredients
- 1/2 cup salted butter, sliced, for pan
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 cup granulated sugar
- 2 cups buttermilk, room temperature
- 2 tablespoons melted butter, slightly cooled
- Maldon salt, optional, for topping
Instructions
- 1
Preheat your oven to 450°F.
⏱️ 5 min•🌡️ 450
- 2
Place the sliced 1/2 cup of salted butter in an 8x8-inch baking dish. Bake it in the preheated oven for 5–7 minutes, or until the butter is fully melted and bubbling. Carefully remove the dish from the oven.
⏱️ 7 min•🌡️ 450
- 3
In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 1/2 teaspoons of kosher salt, and 1/4 cup of granulated sugar until well combined.
⏱️ 3 min - 4
Add the 2 cups of room temperature buttermilk and the 2 tablespoons of slightly cooled melted butter to the dry ingredients. Stir just until the ingredients are combined; do not overmix. The batter will be thick.
⏱️ 3 min
- 5
Pour the thick biscuit batter directly over the melted butter in the baking dish. Do not stir the batter into the melted butter.
⏱️ 1 min
- 6
Gently spread the batter to ensure it reaches the edges of the baking dish. Using a knife or bench scraper, lightly score the batter into 9 equal squares.
⏱️ 2 min
- 7
Place the baking dish in the preheated oven. It is recommended to place a lined pan underneath to catch any potential spillage. Bake for 22–30 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on browning; if the tops are browning too quickly, you can loosely tent the dish with foil around the 22-minute mark and continue baking until done.
⏱️ 30 min•🌡️ 450
- 8
Once out of the oven, for an optional finish, brush the tops of the hot biscuits with an additional 2 tablespoons of melted butter and sprinkle lightly with Maldon salt.
⏱️ 1 min
- 9
Allow the biscuits to rest in the dish for 5 minutes before cutting along the scored lines and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Butter Swim Biscuits
- 1/2 cup salted butter, sliced, for pan
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 cup granulated sugar
- 2 cups buttermilk, room temperature
- 2 tablespoons melted butter, slightly cooled
- Maldon salt, optional, for topping
Instructions
- 1
Preheat your oven to 450°F.
⏱️ 5 min•🌡️ 450 - 2
Place the sliced 1/2 cup of salted butter in an 8x8-inch baking dish. Bake it in the preheated oven for 5–7 minutes, or until the butter is fully melted and bubbling. Carefully remove the dish from the oven.
⏱️ 7 min•🌡️ 450 - 3
In a large mixing bowl, whisk together the 2 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 1/2 teaspoons of kosher salt, and 1/4 cup of granulated sugar until well combined.
⏱️ 3 min - 4
Add the 2 cups of room temperature buttermilk and the 2 tablespoons of slightly cooled melted butter to the dry ingredients. Stir just until the ingredients are combined; do not overmix. The batter will be thick.
⏱️ 3 min - 5
Pour the thick biscuit batter directly over the melted butter in the baking dish. Do not stir the batter into the melted butter.
⏱️ 1 min - 6
Gently spread the batter to ensure it reaches the edges of the baking dish. Using a knife or bench scraper, lightly score the batter into 9 equal squares.
⏱️ 2 min - 7
Place the baking dish in the preheated oven. It is recommended to place a lined pan underneath to catch any potential spillage. Bake for 22–30 minutes, or until the biscuits are golden brown and cooked through. Keep an eye on browning; if the tops are browning too quickly, you can loosely tent the dish with foil around the 22-minute mark and continue baking until done.
⏱️ 30 min•🌡️ 450 - 8
Once out of the oven, for an optional finish, brush the tops of the hot biscuits with an additional 2 tablespoons of melted butter and sprinkle lightly with Maldon salt.
⏱️ 1 min - 9
Allow the biscuits to rest in the dish for 5 minutes before cutting along the scored lines and serving.
⏱️ 5 min