Butter Swim Biscuits
These zero-mess biscuits require no rolling or cutting. The dough literally swims in melted butter as it bakes, resulting in a deeply golden, crunchy bottom crust and a soft, fluffy interior every single time.
Ingredients
- 1/2 cup unsalted butter 8 tbsp; cut into 1-inch cubes
- 2 1/2 cups all-purpose flour 300g; spooned and leveled
- 4 tsp baking powder 16g; ensure it is fresh
- 1 tbsp sugar 12g
- 2 tsp kosher salt 6g; Diamond Crystal preferred
- 1 3/4 cups buttermilk room temperature preferred
Instructions
- Preheat your oven to 450°F (230°C) with the rack in the center position.
- Place the cubed butter into an 8x8-inch baking dish. Slide the dish into the oven for about 6 minutes until the butter is completely melted and bubbling, but not burned. Remove and set aside.
- In a medium mixing bowl, vigorously whisk together the flour, baking powder, sugar, and salt to ensure even distribution.
- Pour the buttermilk into the dry ingredients. Gently fold with a rubber spatula just until no dry streaks of flour remain. Do not overmix.
- Carefully pour the wet batter into the pan of hot melted butter. Spread it into an even layer with your spatula; the butter will pool on top.
- Using a sharp knife, score the batter into 9 equal squares. Wipe the knife clean between passes if necessary.
- Bake for 25 minutes, rotating the pan halfway through. The biscuits are done when the edges are deep brown and the center is firm.
- Let the pan rest for 3 minutes to allow the dough to absorb the remaining butter. Slice through the score lines again before serving.
Notes
For the best results, use room-temperature buttermilk. If you don't have buttermilk, mix 1 ¾ cups milk with 2 tbsp white vinegar and let sit for 5 minutes. Avoid dark non-stick pans as they may burn the bottom crust.