Butter Swim Biscuits Recipe
Butter Swim Biscuits Recipe
The butteriest biscuits you’ve ever tasted, Butter Swim Biscuits melt in your mouth and go excellent with meals or jam. In actuality, the name fits well as these delicious biscuits truly float in butter. The quantity of buttery deliciousness in store-bought buttermilk biscuits is far less than what these have.
Actually, the hardtack, which was created with wheat and water, gave rise to the notion of biscuits. Because these biscuits did not spoil as quickly as meat and other consumables, they were utilized on lengthy trips. Beginning in the 1600s, both Britain and the US employed it in the military.
However, British biscuits were not authentically biscuits. The British refer to what we term cookies as biscuits, and they were created with more sugar.
To prepare delicious buttermilk biscuits with a fluffy inside and a crunchy outside, you only need a small number of ingredients. These biscuits will surpass any other recipe you have ever tried, so if you like biscuits, you will adore these. We swear!
How to serve:
Whether you serve these butter swim biscuits for breakfast, lunch, dinner, or a snack, they are too good to just have one. Make sure you have enough butter to serve on the side. Also, you can try one of these great serving ideas or share your own in the comments section at the bottom of the page.
- Sprinkle some parmesan, Romano, or another kind of cheese on top for cheesy biscuits.
- These go great with strawberry or raspberry jam.
- You could also top these biscuits with honey or apple butter.
- Use these butter swim biscuits to make mini breakfast sandwiches. Simply add a sausage patty, fried egg, and cheese with a dollop of your favorite sauce.
- Use these tasty rolls to make biscuits and gravy.
- 1/2 cup salted butter (cold and cut into cubes)
- 2 tablespoons butter (melted)
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 cups buttermilk
- Add the cubed butter to the bottom of a 9×9 pan.
- Turn on the oven to 450 degrees F and place the pan inside. Let the butter melt and the pan warm up while the oven preheats. Remove it immediately after the butter has melted.
- In the meantime, add the flour, baking powder, sugar, and salt to a large bowl, and whisk to combine.
- Next, pour in the buttermilk and stir together with a wooden spoon until a thoroughly combined and sticky dough is formed.
- Remove the pan with the fully melted butter from the oven and spread the dough on top of the melted butter, using a wooden spoon or spatula. Distribute evenly in the pan, from side to side.
- Pour the additional 2 tablespoons of melted butter on top, this will make the biscuits golden on top.
- Using a sharp knife cut the dough in the pan into 9 biscuits before baking.
- Place the pan back in the oven and bake for 18 – 20 minutes or until golden brown.
- Remove from the oven and cool on a wire rack for 10 minutes.
- After that, run a sharp knife through the incision lines and serve the biscuits.
- Serve warm or cold as a side dish or with jam.