Effortless Golden Butter Swim Biscuits: A One-Dish Wonder

Dive into the simplest biscuit experience with these incredibly easy Butter Swim Biscuits. Baked in a pool of melted butter, they emerge golden, tender, and perfectly moist, offering a delightful texture that’s both soft and slightly crisp.

Ingredients

• 2 cups (240g) all-purpose flour, unbleached
• 2 tablespoons (25g) granulated sugar
• 1 tablespoon baking powder, aluminum-free
• 1 teaspoon fine sea salt
• 1 cup (240ml) whole milk, cold
• 1 stick (½ cup/113g) unsalted butter, melted

Instructions

1. Preheat your oven to a hot 450°F (230°C). While the oven heats, melt the 1 stick (½ cup) unsalted butter in a microwave-safe bowl or small saucepan until fully liquid. Carefully pour the shimmering melted butter into a 9×13 inch baking dish, tilting the dish gently to ensure the entire bottom is evenly coated.
2. In a large mixing bowl, thoroughly whisk together the 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Ensure there are no lumps and the leavening agent is well distributed for an even rise.
3. Add the 1 cup cold whole milk directly into the bowl with the dry ingredients. Using a sturdy spoon or rubber spatula, mix just until the ingredients are moistened and a shaggy, sticky dough forms. Be careful not to overmix, as this develops gluten and can lead to tough biscuits; a few dry streaks are perfectly fine.
4. With a large spoon, carefully dollop spoonfuls of the sticky biscuit dough evenly over the melted butter in the prepared baking dish. Once all the dough is in the dish, gently spread it towards the edges with the back of your spoon or a spatula, ensuring it forms a relatively even layer. Do not press down too firmly.
5. Transfer the dish to the preheated oven and bake for 20 minutes, or until the tops of the biscuits are beautifully golden brown, puffed up, and cooked through. The edges should appear slightly crispy where they meet the butter. A toothpick inserted into the center should come out clean. Allow them to cool slightly in the dish before serving warm.

Recipe At-A-Glance

These butter swim biscuits are a revelation in simplicity and flavor. With just six basic ingredients, you can whip up a batch of incredibly tender, buttery biscuits in under 30 minutes. The genius lies in baking the dough directly in a pool of melted butter, ensuring every bite is rich and moist with a perfectly crisp bottom. Ideal for breakfast, brunch, or alongside savory dishes.

Baker’s Notes

• Do not overmix the dough. Overworking the flour develops gluten, which results in tough, dense biscuits instead of light, fluffy ones. Mix only until just combined.
• For extra flaky layers, ensure your milk is very cold. The contrast with the hot oven helps create steam and lift.
• Resist the urge to check the oven frequently. Let the biscuits bake undisturbed for at least 15 minutes to allow them to rise properly and set.
• Adjust baking time slightly based on your oven; ovens can vary. Look for deep golden tops and puffed centers.

Try These Variations

• For a cheesy twist, fold in ½ cup shredded cheddar cheese with the dry ingredients.
• Sweeten them further by adding 1 teaspoon vanilla extract to the milk or by sprinkling coarse sugar on top before baking.
• For a savory herb biscuit, mix in 1 tablespoon chopped fresh chives or dried dill with the dry ingredients.
• Add a touch of warmth with ¼ teaspoon ground cinnamon or nutmeg to the dry mix.

Prep time: 8 minutes Cook time: 20 minutes Yield: 12 medium biscuits

FAQs

Can I use cold butter instead of melted?

No, the melted butter is crucial for this recipe. It creates the ‘butter swim’ effect, ensuring incredibly moist biscuits and preventing them from sticking while baking.

What kind of flour is best for biscuits?

All-purpose flour works perfectly for these biscuits. While self-rising flour could work, you’d need to adjust the baking powder and salt, so stick with all-purpose for the specified ratios.

My biscuits didn’t rise, what went wrong?

The most common culprits are old or expired baking powder, or overmixing the dough. Ensure your baking powder is fresh and mix the dough minimally, just until moistened.

How should I store leftover butter swim biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2-3 days. Reheat gently in the microwave for 15-20 seconds or in a warm oven for a few minutes.

Can I make these biscuits ahead of time?

The dough is best baked immediately. However, you can melt the butter and whisk the dry ingredients the night before. Combine the wet and dry ingredients just before baking.

Can I use a different size baking dish?

A 9×13 inch dish is ideal for the specified quantity, ensuring the biscuits are snugly nestled and benefit from the butter pool. If you use a smaller dish, the biscuits will be taller and may need a minute or two longer to cook. A larger dish might result in thinner, crispier biscuits.

Can I freeze butter swim biscuits?

Yes, baked and cooled biscuits can be frozen in an airtight freezer bag for up to 1 month. Thaw at room temperature and reheat in a low oven (300°F/150°C) until warm through.

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