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Perfectly Fluffy: Butter Swim Biscuits

Ingredients:

  • A generous ½ cup of good ol’ unsalted  butter (because everything’s better with butter)
  • 2 ½ cups all-purpose flour (the backbone of our biscuits)
  • 4 heaping teaspoons of baking powder
  • 4 teaspoons of white sugar (just enough sweetness)
  • A dash, or about 1 teaspoon, of salt
  • 1 ¾ cups fresh buttermilk (the secret to fluffy  biscuits)

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 450°F (230°C). Prepare a baking sheet with parchment paper or lightly grease it.
  2. Cut in the  Butter:
    • In a large mixing bowl, cut the cold  butter into small cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  3. Combine Dry Ingredients:
    • Add the flour, baking powder, sugar, and salt to the bowl with the  butter. Mix gently until combined.
  4. Add Buttermilk:
    • Pour in the buttermilk and stir until the dough just comes together. It should be slightly sticky but manageable.
  5. Form Biscuits:
    • Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about 1-inch thick.
  6. Cut Out Biscuits:
    • Using a round biscuit cutter or the rim of a glass, cut out  biscuits and place them on the prepared baking sheet. Gather any remaining dough, gently pat it out, and cut out more  biscuits.
  7.  Butter Bath:
    • Melt the remaining  butter and pour it over the tops of the biscuits. Make sure each biscuit gets a generous amount of  butter.
  8. Bake:
    • Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
  9. Serve Warm:
    • Remove from the oven and let cool slightly on a wire rack. Serve warm with additional butter or your favorite jam.

Cook Notes:

  • Buttermilk Tip: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 ¾ cups of milk and letting it sit for 5-10 minutes.
  • Handling the Dough: Be gentle when mixing and shaping the dough to ensure light and fluffy  biscuits. Overmixing or handling the dough too much can result in tough  biscuits.
  • Storage: These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven for a few minutes to restore their warmth and fluffiness.

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