Butter Swim Biscuits

 

I think you best prepare yourself to fall totally and irrevocably in love.  This recipe for butter swims biscuits with buttermilk is probably one of the most delicious biscuit recipes you are ever going to eat!

I kid you not. I am in heaven here.

Not only that, but they are also probably one of the easiest biscuit recipes you are ever going to bake!!!

 

They get their name from the fact that they are literally swimming in butter prior to baking.  Light and fluffy, there is no fat in the actual biscuits.

Enough gets absorbed during the baking and the set time. No need to butter them when you go to serve them. They are plenty buttery enough!

Perfect for breakfast, dinner and everything in between, your family are going to love, LOVE these easy biscuits! They will be asking you to bake them all the time.

But no worries there as they go together in a flash!  Soft and fluffy on the inside, they are crisp and buttery on the outside! 

In short, perfect!

 

I baked these today to take over to my sisters. She is cooking my recipe for Oven Fried Chicken for supper, along with macaroni and cheese.

Why not add an additional something moreish with these incredibly delectable biscuits!!  Why not indeed!! 

 

WHAT YOU NEED TO MAKE BUTTER SWIM BISCUITS

Simple ordinary store cupboard ingredients. It is the simple things in life which really bring us the most pleasure I think!  

• 2 cups (280g) plain all purpose flour
• 1 TBS baking powder
• 1 TBS granulated sugar
• 1 1/2 tsp salt
• 1 3/4 cups (420ml) buttermilk, shaken
• 3/4 cup (172g) butter melted
• an additional 2 TBS butter, melted 

 

I adapted this original recipe from one I found on The Recipe Critic.  i adapted it to British measurements and those are the ones I used to bake them, so you can know undoubtedly that they will bake up perfectly on both sides of the pond! 

Soft, moist and tasty, these have a fabulous crumb!  But they are also incredibly crisp and buttery on the outsides.  I would call these perfect in every way.

I could not resist trying one warm from the oven with some of that delicious Honey Strawberry Jam I made the other day.   OH so delicious!!

 

HOW TO MAKE BUTTER SWIM BISCUITS

Seriously, these are the easiest biscuits on earth to make.  You will be amazed! 

Preheat the oven to 450*F/230*C/gas mark 7.

Put the 3/4 cup of butter in an 8-inch square glass baking dish and pop into the oven just to melt the butter.

Whisk the flour, baking powder, sugar and salt together in a bowl. Make a well in the center and pour in the buttermilk. Mix together just to combine. The mixture should be lumpy.  Do NOT overmix.

 

(You will have to excuse this poor photograph. I have no natural light in my kitchen at all.)

Spread the dough into the pan on top of the butter, getting it into all four corners. Use a sharp knife and cut the dough into 9 (3X3-inch) squared. Pop onto a baking sheet to prevent butter from spilling over into your oven.

Bake in the preheated oven for 24 minutes, or until golden brown.

Remove from the oven and immediately brush the 2 TBS of melted butter on top.

Leave to sit for a few minutes until all of the butter has been absorbed. Best served warm.

 

HINTS AND TIPS FOR BAKING THE BEST BUTTER SWIM BISCUITS

Don't let the butter brown when you are melting it.  You also don't want it to come to the boil.  So watch it very carefully in the oven while it is melting.

Don't overmix the biscuit dough or you risk having tough biscuits. Lumps are perfectly acceptable. What you don't want is dry streaks of flour that haven't been mixed in.  I always mix by hand.  It is pretty hard to overmix them if you are doing it by hand.  No need to crack out the stand mixer or electric hand whisk!

I use salted butter. I don't keep both salted and unsalted butter in my kitchen. If a recipe calls for unsalted butter, I simply cut back on the salt required in the original recipe.

Keep the door shut while you are baking them. Every time you open the oven door to peek, you decrease your oven temperature.

I used a glass  baking dish and it was perfect. Place your baking dish onto a baking tray to catch any butter that might escape during the cooking.  Less mess. Its a lot easier to clean a baking tray than the oven.

I use room temperature ingredient, except for the buttermilk.

These really are the most delicious biscuits.  I can't wait to bring them over to my sister's a little later on. We are just going to gently reheat them in the warmth of the oven after the chicken has finished cooking.

If you love biscuits as much as I do, you might enjoy the following! 

YOGURT BISCUITS WITH CARDAMOM HONEY BUTTER - Light as air, crisp on the outside, fluffy inside and super delicious when served with that lush butter!

CHEDDAR, CHIVE & BACON BISCUITS - These are incredibly moreish and go really well with cold sliced meats, stews, soups, salads, etc.  They are a family favorite! 

EASY 7-UP BISCUITS - A can of carbonated sweet lemonade (7-Up) is the secret ingredient in these fabulously light and tasty biscuits!  They are amazing!

Butter Swim Biscuits

Yield: 9

Author: Marie Rayner

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

These delicious biscuits are moreishly buttery. They would make a fabulous addition to any meal, plus they are some of the easiest biscuits to make.

Ingredients

• 2 cups (280g) plain all purpose flour
• 1 TBS baking powder
• 1 TBS granulated sugar
• 1 1/2 tsp salt
• 1 3/4 cups (420ml) buttermilk, shaken
• 3/4 cup (172g) butter melted
• an additional 2 TBS butter, melted

Instructions

1. Preheat the oven to 450*F/230*C/gas mark 7.
2. Put the 3/4 cup of butter in an 8-inch square glass baking dish and pop into the oven just to melt the butter.
3. Whisk the flour, baking powder, sugar and salt together in a bowl. Make a well in the center and pour in the buttermilk. Mix together just to combine. The mixture should be lumpy.
4. Spread the dough into the pan on top of the butter, getting it into all four corners. Use a sharp knife and cut the dough into 9 (3X3-inch) squared. Pop onto a baking sheet to prevent butter from spilling over into your oven.
5. Bake in the preheated oven for 24 minutes, or until golden brown.
6. Remove from the oven and immediately brush the 2 TBS of melted butter on top.
7. Leave to sit for a few minutes until all of the butter has been absorbed. Best served warm.

Notes

You can easily make your own buttermilk substitute in one of two ways.

1. Place 1 TBS of vinegar or lemon juice in a measuring cup. Add regular whole milk and leave to clabber for 5 to 10 minutes.
2. Whisk together equal parts of full fat sour cream and whole milk. Leave for 5 to 10 minutes to clabber.

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