Butter Swim Biscuits (Quick and Easy!)
This simple homemade recipe is TO DIE FOR! The butter makes these biscuits soft and moist on the inside, with a flaky crust on the outside. Add a little jam or jelly, and you've got heaven.
This simple homemade recipe is TO DIE FOR! The butter makes these biscuits soft and moist on the inside, with a flaky crust on the outside. Add a little jam or jelly, and you've got heaven.
- Carbohydrate 30.1344496622622 g
- Cholesterol 30.6240740739034 mg
- Fat 11.3196181485398 g
- Fiber 0.941425943677327 g
- Protein 6.54589074497512 g
- Saturated Fat 7.0004144444892 g
- Serving Size 1 1 Serving (139g)
- Sodium 1125.34985240925 mg
- Sugar 29.1930237185849 g
- Trans Fat 0.864869629769286 g
- Calories 249 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Combine all of the dry ingredients in a medium sized bowl.
- Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
- Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).
- Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
- Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
- Bake for 20-25 minutes or until golden brown on top.
- Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam. :)
Replacing regular milk with cultured buttermilk introduces active acids that react directly with the four teaspoons of baking powder, creating essential carbon dioxide bubbles for rise. Standard sweet milk lacks this acidity, resulting in dense, flat baked goods unless supplemented with an acid like lemon juice at a one-to-one tablespoon ratio per cup. Baking requires a hot 450 degree oven to instantly vaporize moisture within the dough. This thermal shock puffs the layers before the fats melt away completely. Budget-conscious cooks appreciate that this formula uses pantry staples without specialized pastry cutters or cold-butter grating techniques. Mixing the wet and dry elements until just combined prevents gluten over-development, keeping the crumb tender rather than tough. Leftover portions freeze exceptionally well for up to three months when wrapped tightly in heavy-duty aluminum foil. Reheating chilled or frozen biscuits is straightforward in a 350 degree oven for ten minutes, restoring the exterior crispness without drying out the interior. Fresh buttermilk yields a sharper tang compared to powdered substitutes reconstituted with water, directly altering the final flavor profile.
