Butter Swim Biscuits
These buttery, flaky biscuits are simple to make and are perfect for any occasion, from brunch to potlucks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute half with whole wheat for a nuttier flavor.
- 2 tablespoons baking powder Ensure it's fresh for better rise.
- 1 teaspoon salt Reduce if using salted butter.
- 1/4 cup sugar Use up to 1/3 cup for sweeter biscuits.
Wet Ingredients
- 1 cup milk Whole milk for richness; buttermilk can be used for tang.
- 1/2 cup unsalted butter, melted Salted can be used if you reduce the added salt.
Instructions
Preparation
- Preheat your oven to 450°F (230°C) and position a rack in the center.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
- Pour in the milk and stir with a wooden spoon until just combined; the dough should be slightly shaggy.
- Pour the melted butter into a 9x13-inch baking dish, tilting the pan to evenly cover the bottom.
- Using a spoon, drop spoonfuls of the dough onto the layer of butter, spacing them to allow for spreading.
Baking
- Bake for about 20 minutes, until the biscuits are golden brown on top and the bottoms are set.
- Serve warm straight from the pan.
Notes
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze individually for up to 3 months and reheat in a 350°F oven for 10-12 minutes.