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5 from 1 vote

Butter Swim Biscuits

By Britney Brown-Chamberlain
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 9
a butter swim biscuit on a plate with honey being drizzled on top.
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These butter swim biscuits have crispy, golden edges and soft, fluffy centers. Super easy, made all in one bowl with no kneading or rolling!

Equipment

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Ingredients 

  • 3 1/2 cups (437 g) All Purpose Flour, (sifted)
  • 2 1/2 tbsp (31 g) Sugar
  • 4 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 1/2 tsp Kosher Salt
  • 2 cups Whole Fat Buttermilk
  • 1 tbsp (14 g) Oil
  • 1/2 cup (113 g) Salted Butter, (melted)
  • 2 tbsp Salted Butter, (for pouring on top)
  • Honey, (for serving)

Instructions 

  • Preheat the oven to 425 degrees F. Melt 1/2 cup of butter in a microwave safe bowl and pour into an 8x8 baking dish. 1/2 cup Salted Butter
  • In a large bowl, combine all purpose flour, sugar, baking powder, baking soda, and kosher salt. Whisk together until combined, then pour in the buttermilk and oil. Mix until a lumpy dough forms and there's no patches of flour, about 30 seconds. 3 1/2 cups All Purpose Flour 2 1/2 tbsp Sugar 4 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1 1/2 tsp Kosher Salt 2 cups Whole Fat Buttermilk 1 tbsp Oil
  • Add the dough to the pan on top of the melted butter. Gently spread the dough out in the pan so that it's in one even layer. Pour additional 2 tbsp of melted butter on top. 2 tbsp Salted Butter
  • Bake for 30-35 minutes on the middle oven rack, until the tops are golden brown. Stick a wooden skewer into the center biscuit and if it comes out clean, the biscuits are done. Let the biscuits cool in the pan for 10 minutes before cutting. Serve with a drizzle of honey.

Notes

  • Don’t overmix! The biscuit dough may look lumpy when combined, but that’s exactly what we’re looking for! If you mix until perfectly smooth, they’ll be dense and tough biscuits.
  • Use real buttermilk! In a pinch, you can make your own homemade buttermilk with lemon juice and whole milk – but it’s just not the same. For that signature buttery taste and texture, acidulated buttermilk from the store is best!
  • Let them cool slightly before cutting, about 10 minutes – this helps it cling to the biscuits instead of sliding off.

Nutrition

Calories: 350kcal, Carbohydrates: 44g, Protein: 7g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 818mg, Potassium: 128mg, Fiber: 1g, Sugar: 6g, Vitamin A: 481IU, Calcium: 190mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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