Indulge in the goodness of Butter Swim Biscuits—fluffy buttermilk biscuits baked to perfection, enveloped in a buttery embrace that results in a crispy exterior and a soft, fluffy interior.
Originating from Simply Texas Butter Swim Biscuits, a cherished family recipe passed down from Grandma, these biscuits offer a taste of tradition. With simple ingredients likely found in your pantry, this recipe is a breeze to whip up. Whether enjoyed on their own or paired with your favorite jam, these buttery delights also shine in various dishes, such as Butter Swim Biscuit Blueberry Cobbler, Butter Swim Biscuits and Gravy, and Butter Swim Biscuit Chicken Pot Pie.
Storing these delectable biscuits is straightforward:
Bake the biscuits.
Allow them to cool to room temperature.
Wrap tightly with foil (or plastic wrap if fully cooled) to maintain freshness.
Refrigerate until ready to enjoy, or store at room temperature if preferred.
Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
For those planning ahead, freezing biscuits is a viable option:
Wrap cooled biscuits securely with foil or plastic wrap.
Place in a freezer-safe storage bag.
Ensure a tight seal to prevent exposure to air.
Frozen biscuits should maintain their freshness for a couple of months.
Whether enjoyed fresh, refrigerated, or frozen, these Butter Swim Biscuits promise a delightful experience with each bite.
Ingredients:
2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt
Instructions:
Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
Bake for 20-25 minutes or until golden brown on top.
Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam
