Butter swim biscuits are a mouthwatering blend of buttery crispness and fluffy texture that every home cook can master. With their ease of preparation and versatility, these biscuits are sure to become a favorite, whether enjoyed alongside a hearty stew or savored with a touch of jam or honey for a sweet treat.
What Are Butter Swim Biscuits?
Don’t let the name scare you. In fact, these biscuits fall into the quick bread category because they utilize baking powder and baking soda as leaveners. Moreover, they are quickly mixed and poured into a hot baking dish with melted butter, which is how they earned their name. This baking method not only results in a crispy exterior but also keeps the inside light and fluffy. Additionally, the combination of buttermilk and a simple dry-ingredient mixture makes this a straightforward recipe, perfect for both novice and experienced bakers alike.
A Unique Baking Technique
If the name makes you hesitate because it sounds like a lot of butter, don’t worry. These biscuits contain the same amount of fat as most other biscuits. The cooking technique is what sets these biscuits apart from traditional biscuits.
Rather than cutting butter or shortening into a flour mixture and then rolling it out, you place the biscuit batter directly into melted butter. As the biscuits bake, they absorb some of the butter, resulting in a moist, rich flavor that’s hard to resist. The bottom of the biscuits becomes crispy, while the top remains soft and tender. This approach not only enhances the taste but also simplifies the baking process.
Here are the steps:
The History of Butter Swim Biscuits
These biscuits are believed to have deep roots in Southern cuisine, and someone likely sought an easier way to make traditional biscuits. Butter swim biscuits simplify the typical step-by-step biscuit-making process into a straightforward stir-and-pour method. The result might have you questioning why you ever used a more complicated approach for your biscuits.
Tips for Making the Best Butter Swim Biscuits
While making butter swim biscuits is generally straightforward, here are a few tips to ensure your biscuits turn out perfectly every time.
- Quality Ingredients: Use high-quality butter and fresh whole-fat buttermilk. These ingredients are key to achieving that rich flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can result in dense biscuits rather than fluffy ones.
- Experiment with Add-ins: Consider adding cheese, herbs, or even spices to the dough for a unique twist. This can take your biscuits from ordinary to amazing.
The Final Step
Once the biscuits are baked and out of the oven, wait 3-5 minutes before cutting them. This will give them time to soak up the melted butter (shown below). It helps to cook them in a clear Pyrex baking dish so the melted butter is visible. However, you can also check the side of the biscuits in an opaque pan. Just look for any melted butter around the perimeter of the biscuits. And if you can’t tell, just wait five minutes before cutting them.
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Butter Swim Biscuits
Equipment
- 8 x 8-inch baking dish (Using a clear dish will allow you to see if the butter is absorbed at the end of the baking time.)
Ingredients
- 6 tablespoons butter, cut into pieces
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 ¾ cups buttermilk, room temperature, and shaken
Instructions
- Preheat the oven to 450°F.
- Add the butter to the baking dish and place it in the oven for about 5 minutes to melt.
- Whisk the flour, baking powder, baking soda, sugar, and salt in a large bowl until well mixed.
- Pour the buttermilk into the flour mixture. Use a spatula to mix just until combined, being careful not to overmix.
- Spoon the batter into the baking dish and spread it into an even layer. Score the top of the batter into 9 equal squares. This will make it easier to cut the biscuits after baking them.
- Bake until golden brown, about 23-25 minutes. If the top starts to brown too much, place a sheet of aluminum foil over the top for the last few minutes of baking. Let the biscuits cool in the pan for 5 minutes until all of the butter is absorbed.