Of course! Butter Swim Biscuits are a phenomenon for a reason. They live up to their name—they literally swim in melted butter before and during baking, which creates an incredibly crispy, buttery, golden crust with a tender, fluffy, and slightly tangy interior.
They are shockingly easy to make and arguably the best biscuits for a beginner to master.
The Legendary Butter Swim Biscuits
Why They’re So Good:
· No Cutting In Butter: The melted butter is simply poured into the pan. No pastry cutter, no cold ingredients, no fuss.
· Impossible to Overwork: You mix the batter right in the pan, so there’s no risk of over-kneading, which is the #1 cause of tough biscuits.
· The Butter Pool: The biscuits bake while submerged in butter, frying the bottom and sides to a perfect, crispy crunch while steaming the tops to be soft and fluffy.
Ingredients:
· 2 ½ cups all-purpose flour
· 4 tsp baking powder
· 2 tsp granulated sugar
· 1 tsp salt
· 2 cups buttermilk, room temperature*
· ½ cup (1 stick) unsalted butter
*No buttermilk? Make a quick substitute: Add 2 tablespoons of white vinegar or lemon juice to a 2-cup measuring cup. Fill it with regular milk to the 2-cup line. Stir and let it sit for 5-10 minutes until it curdles slightly.
Instructions
Step 1: Melt the Butter
- Preheat your oven to 450°F (230°C).
- Place the ½ cup (1 stick) of butter in an 8×8 or 9×9 inch square baking dish or a similar-sized oven-safe skillet.
- Place the dish in the preheating oven for 2-3 minutes, just until the butter is completely melted. Keep a close eye on it so it doesn’t burn. Remove the pan from the oven.
Step 2: Make the Batter
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour the buttermilk into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Do not overmix! The batter will be very thick and shaggy with some lumps. This is perfect.
Step 3: The “Swim”
- Pour the thick biscuit batter directly on top of the melted butter in the hot pan. Use your spoon or spatula to spread it evenly into all four corners of the pan.
- Here’s the magic: Take a sharp knife or a spatula and cut the unbaked batter into 9 equal squares (like a tic-tac-toe board) right through the butter. This allows the butter to seep up and around each individual biscuit as they bake.
Step 4: Bake to Perfection
- Place the pan immediately into the preheated oven.
- Bake for 20-25 minutes, or until the tops are golden brown and the edges are deep golden and crispy.
- Optional: For an extra golden top, you can broil for the last 1-2 minutes, but watch it like a hawk!
Step 5: Serve
- Remove the pan from the oven. Let the biscuits cool in the pan for just a minute or two.
- Use a sharp knife to re-cut along the pre-scored lines. Use a spatula to lift each biscuit out, letting any excess butter drip back into the pan.
- Serve immediately while warm and crispy!
Chef’s Notes & Tips for Success:
· Pan Size Matters: An 8×8 or 9×9 inch metal pan is ideal. A glass dish will work, but the baking time might need to be slightly longer. A cast-iron skillet is also a fantastic choice.
· Don’t Overmix: The less you stir the batter after adding the buttermilk, the more tender your biscuits will be. A few dry spots are okay.
· The Butter Pool: Don’t be alarmed by the amount of butter! A good amount of it will remain in the pan after baking. The biscuits absorb just enough to become incredibly flavorful and moist without being greasy.
· Reheating: These are best eaten fresh. To reheat leftovers, warm them in a toaster oven or a regular oven at 350°F for 5-10 minutes to re-crisp the exterior. The microwave will make them soft.
· Flavor Variations: Add 1/2 cup of shredded cheddar cheese and a pinch of garlic powder to the dry ingredients for Cheesy Garlic Butter Swim Biscuits.