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.