Butter Swim Biscuits
Swimming in buttery goodness, these butter swim biscuits are a scrumptious addition to a meal or your breakfast table.
Servings: 9
Calories: 294kcal
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1¾ cups cold buttermilk
- ¾ cup salted sweet cream butter, melted
- 2 tablespoons salted sweet cream butter, melted
Instructions
- Preheat the oven to 450°F.
- Using a medium mixing bowl, whisk together the flour, baking powder, granulated sugar and kosher salt.
- Add in the buttermilk, mix just until incorporated. Do not over mix.
- Pour ¾ cup melted butter into an 8x8 glass baking dish.
- Evenly spread the biscuit dough on top of the butter.
- Using a sharp knife, cut 3x3 squares into the dough.
- Bake for 24 minutes, or until golden.
- Remove from the oven and immediately brush the 2 tablespoons of melted butter over the top of the biscuits.
Notes
- You can also use a small oven-safe cast-iron skillet to bake the biscuits in.
- Use a spatula (or your hands) to spread out the dough as evenly as possible, getting it right to the sides of the pan.
- Place the baking pan on a baking sheet so that you don't have any butter spill over when you are moving the biscuits in and out of the hot oven.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your biscuits as the suggested baking time approaches.
- Once they come out of the oven, the butter will still be sizzling. After brushing with the butter on the top, let them sit for a couple of minutes to absorb all the butter before serving.
Nutrition
Calories: 294kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 725mg | Potassium: 233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Calcium: 121mg | Iron: 1mg