Ah, Butter Swim Biscuits—sounds like a rich, buttery, melt-in-your-mouth type of biscuit, perfect for breakfast or as a side with soups and stews! The name suggests classic Southern-style biscuits that are light, flaky, and “swim” in butter when served. Here’s a complete recipe:
Butter Swim Biscuits
Servings: 8–10
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup buttermilk (or regular milk with 1 tsp lemon juice)
- 2–3 tbsp melted butter (for “swimming”)
Instructions
- Preheat oven:
- Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the butter:
- Add cold cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add milk:
- Pour in buttermilk and stir gently until a soft dough forms. Do not overmix.
- Shape biscuits:
- Turn dough onto a floured surface. Pat to about ¾-inch thickness.
- Cut into rounds using a biscuit cutter or glass.
- Bake:
- Place biscuits on prepared sheet and bake 12–15 minutes until golden brown.
- Butter “swim”:
- Immediately after baking, brush generously with melted butter so they “swim” in it.
- Serve warm.
Tips & Variations
- Extra flaky: Fold the dough gently once or twice before cutting biscuits.
- Cheese version: Add ½ cup shredded cheddar or Parmesan.
- Herb version: Mix in fresh herbs like chives, thyme, or rosemary for extra flavor.
- Sweet version: Add 1–2 tbsp sugar for lightly sweet biscuits, perfect with honey.
💡 Serving idea: Serve alongside gravy, soups, or roasted chicken, or enjoy just on their own with extra butter.
If you want, I can make a “decadent butter-drenched southern swim biscuit” recipe—ultra-flaky, buttery, and perfect for breakfast or dinner, basically restaurant-quality.
Do you want me to do that?
