Butter Swim Biscuits
Published Nov. 12, 2024
Basic Information
Total Time: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients
1¾ cups low-fat or whole buttermilk (room temperature)
½ cup (8 tablespoons) unsalted butter, cut into 1-inch cubes (cold)
2½ cups (300g) all-purpose flour
4 teaspoons (16g) baking powder
1 tablespoon (12g) granulated sugar
2 teaspoons (6g) kosher salt (e.g., Diamond Crystal)
Preparation
Step 1: Prep the Buttermilk
Remove the buttermilk from the refrigerator and let it sit at room temperature (65–70°F/18–21°C) for 30–45 minutes. This ensures even hydration of the dough and prevents rapid chilling of the butter during mixing.
Step 2: Melt Butter in the Oven-Safe Dish
Preheat the oven to 450°F (232°C) with the rack centered. Place the cold, 1-inch butter cubes into an 8x8-inch (20x20cm) oven-safe baking dish (glass or ceramic recommended for even heat). Transfer to the oven and melt the butter for 6 minutes, watching closely to avoid browning. Remove once fully liquid (no visible solids). Set aside to cool slightly (remains warm but not scorching).
Step 3: Combine Dry and Wet Ingredients
In a medium bowl, whisk the flour, baking powder, sugar, and salt until uniformly mixed (10 seconds). Using a rubber spatula, gently fold the room-temperature buttermilk into the dry ingredients in a cutting motion (scrape bottom/edges upward). Mix only until no dry streaks remain—do not overmix (prevents gluten development).
Step 4: Transfer and Cut the Dough
Spread the batter evenly over the melted butter in the dish (butter pools at the bottom). Lightly score the batter with a knife (crosshatch) to guide 3 vertical/3 horizontal cuts, dividing into 9 equal squares. Wipe the knife with a damp paper towel between cuts to ensure sharp edges.
Step 5: Bake Until Golden
Return the dish to the oven and bake 25–30 minutes, rotating halfway. Biscuits are done when edges crisp and top is deep golden brown. Insert a toothpick into the center; it should emerge clean.
Step 6: Rest and Serve
Let biscuits rest 3 minutes in the dish. Loosen edges with a thin knife, then serve warm.
Pro Tips
Dough Rest: Let dough rest 10 minutes after mixing (improves tenderness).
Pan Choice: Use an 8x10-inch Staub ceramic dish for even heat and no smoking butter.
Reheating: Refrigerate leftovers for 3 days; reheat at 250°F (121°C) for 8–10 minutes.
Comments
“Rose beautifully! Let dough rest 10 minutes after mixing for tender crumb.”
“Made 5x in 10 days—Staub 8x10 dish = no smoking butter, perfect size.”
“Stuck on bottom, but crispy edges were delicious. Rotate after cholesterol test!”
“Substitute whole wheat for half the flour for nuttiness.”
“First try: over-salted, buttery. Second try: rushed, tasted like baking soda—follow instructions!”
“Baking powder dominated; butter flavor lacked. Bummer!”
Note: Adjust buttermilk type (low-fat/whole) for texture; ensure butter is fully melted but not browned.
