Butter Swim Biscuits
Easy buttermilk biscuits made with melted butter in one bowl, and without a rolling pin or biscuit cutter.
Servings: 9 biscuits
Calories: 253kcal
Equipment
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, melted
- 2 ½ cups (300 g) all-purpose flour
- 1 tablespoon granulated ugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ¾ cups (420 ml) buttermilk
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Position rack in center of oven.
- Place melted butter in an 8x8-inch square baking pan.
- In a large bowl, Whisk together flour, sugar baking powder, and salt into a bowl.
- Add buttermilk and stir until combined. Dough will be sticky and wet.
- Scrape dough over melted butter. Spread out to corners. Use a bench scraper or knife to make “9 cuts” into the dough. You don’t need to cut down all the way to the butter, just make “slits” that you will be able to use as a guide after baking to split into 9 equal pieces.
- Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes. Remove from the oven, and spread immediately.
Notes
- Storage: You can store any leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the butter swim biscuits for up to 3 months. You can wrap these individually in plastic wrap or foil and place in a freezer plastic bag. Thaw overnight in the refrigerator, or at room temperature for a quicker thaw. Warm up before serving.
- Pan size: You can bake in a 9x9 square pan, but just reduce the baking time a few minutes. If you want to make a bigger batch, double the recipe and bake in a 9x13 pan.
Nutrition
Calories: 253kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Calcium: 139mg | Iron: 2mg