Butter Swim Biscuits

 

Ingredients

• 2 1/2 cups (315 g) all-purpose flour
• 4 teaspoons baking powder
• 4 teaspoons granulated sugar
• 2 teaspoons fine salt
• 2 cups (480 ml) cold buttermilk
• 1/2 cup (113 g) unsalted butter, melted

No buttermilk? Use 2 cups milk mixed with 2 tablespoons lemon juice or vinegar; rest 5 minutes before using.

Step-By-Step Instructions

1. Preheat & butter: Heat oven to 450°F (230°C). Pour melted butter into an 8×8-inch or 9×9-inch baking dish.
2. Mix dough: Whisk flour, baking powder, sugar, and salt. Add cold buttermilk and stir just to combine; the dough will be thick and sticky.
3. Spread & score: Scrape dough onto the butter. Use a spatula to spread evenly to the edges. Cut into 9 squares with a greased knife or bench scraper.
4. Bake: Bake 20–25 minutes until tops are deep golden and centers are set.
5. Serve: Cool 5 minutes, then spoon buttery drippings over the biscuits and serve warm with jam, honey, or more butter.

Troubleshooting & Consistency Tips

• Dense biscuits? Measure flour by weight (or fluff, spoon, and level) and avoid overmixing.
• Bitter taste? Use fresh, aluminum-free baking powder.
• Too salty? If using salted butter, reduce added salt to 1–1 1/2 teaspoons.
• Extra lift: Keep buttermilk cold and get the pan into the hot oven promptly.

Variations & Storage

Cheddar-Chive: Stir 1 cup shredded sharp cheddar and 2 tablespoons chopped chives into the dry ingredients.

Herb-Garlic: Add 1 teaspoon garlic powder and 1 teaspoon dried herbs to the flour mixture.

Storage: Keep leftovers covered at room temperature up to 2 days or refrigerate 4 days. Rewarm at 350°F (175°C) for 6–8 minutes to re-crisp the edges.

Why This Recipe Works

Baking the dough directly in melted butter bastes the biscuits from below, creating crisp, craggy edges while keeping the centers exceptionally moist.
Scoring before baking gives defined portions and encourages even rise—no cutters, folding, or lamination required.