Butter Swim Biscuits
Tender buttermilk biscuits bake in a melted butter bath, producing crisp golden edges and soft, pillowy centers without rolling or biscuit cutters.
Equipment
- Mixing Bowl
- Whisk
- 2-Quart baking dish
Ingredients
- 2 ½ cups all-purpose flour (312.5 g)
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups buttermilk (490 g)
- ½ cup unsalted butter, melted (1 stick / 113 g)
Instructions
- Heat the oven to 450°F before mixing the dough. A fully heated oven gives the baking powder a strong early lift and helps the butter begin bubbling around the pan edges.
- Whisk the flour, baking powder, sugar, and salt together in a medium bowl. Break up any visible lumps so the leavening and seasoning are distributed evenly through the flour.
- Add the buttermilk and stir just until no large pockets of dry flour remain. Stop while the dough is still sticky and rough-looking, because continued stirring can make the finished crumb dense.
- Pour the melted butter into an 8x8-inch baking dish, then place the dough over it and spread it gently to all four corners with a spatula or clean hands. Keep the layer even so the squares bake at the same pace and the butter can bubble around the perimeter.
- Cut the unbaked dough into 9 squares in a 3-by-3 pattern, then bake for 28 minutes. The tops should turn golden brown, and the butter should actively bubble along the scored lines and pan borders.
- Let the biscuits stand in the dish before separating and serving them. The remaining butter will settle into the crumb, leaving the centers soft rather than greasy.
Notes
Texture cue: Mix the dough just until dry flour disappears and the batter is sticky and shaggy. Overmixing will make the finished crumb dense.
Doneness: If the biscuit tops darken before the center is cooked through, tent the pan loosely with foil and bake until a toothpick inserted into the center square comes out clean.
Reheating: Warm leftover squares in an oven or air fryer until hot and crisp. Microwaving softens the buttery crust and can make the crumb chewy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.