Butter Swim Biscuits
These tall, fluffy biscuits with incredibly crispy edges come together in a snap, thanks to a one-bowl batter that’s spread on top of hot butter. “Butter swims are close to my favorite way to bake biscuits,” cookbook author Erika Council says. “Call it buttery bliss in a baking dish.”
The biscuits are indulgent, so we don’t feel the need to eat them with more butter, but a swipe of your favorite jam or a drizzle of honey wouldn’t be out of the question.
While we liked the salt-forward flavor of these biscuits, if you prefer something more subtle, drop the salt to 1 to 1 1/2 teaspoons.
Storage: The biscuits are best warm out of the oven. Store for up to 3 days in a container at room temperature or in the freezer for up to 2 months, and reheat in the oven or toaster oven until warmed through.
Ingredients
- 8 tablespoons (1 stick/113 grams) unsalted butter
- 2 3/4 cups (345 grams) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons fine salt (see headnote)
- 2 cups (480 milliliters) well-shaken whole or low-fat buttermilk
Directions
Step 1
Position a rack in the middle of the oven and preheat to 450 degrees. Add the butter to a 9-inch square baking dish and place in the oven while it preheats. (If your oven is very slow to heat up, wait a few minutes to put in the baking dish so the butter doesn’t burn. Just keep an eye on it as it melts.)
Step 2
In a large bowl, whisk together the flour, baking powder, sugar and salt until combined. Add the buttermilk and stir gently with a spatula just until combined. Do not overmix.
Step 3
Remove the hot baking dish from the oven and gently pour the batter over the melted butter. Use a knife or offset spatula to spread the batter evenly in the dish.
Step 4
Quickly and confidently, use a knife to “cut” the dough into 9 squares. If the lines close up, go back and take another pass through, though you shouldn’t expect them to remain completely distinct. It can help to wipe or rinse off the knife in between cuts.
Step 5
Bake for 20 to 25 minutes, rotating the pan halfway through, or until the tops of the biscuits are golden brown and the edges crisp. Following your scored lines, cut and serve.
