Sunday, November 28, 2021

Butter Swim Batter Biscuits

A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.
A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.

Butter Swim Batter Biscuits

How can you just not be in love with a biscuit that has "butter swim" in the name? I mean seriously y'all!

These biscuits have been making the round on the internet for awhile now, so I thought I'd finally give them a try, well, my way. All I can say is they sure did not disappoint! Not one bit.

Sure, I suppose you wouldn't want to make these your standard, everyday biscuit, but then, I don't know a whole lot of folks who actually even make biscuits every, single day anyway.

My standard buttermilk biscuit recipe has half the butter, though it's cut in as a fat for the biscuit dough, and yes, this recipe has your biscuits literally swimming in the melted butter as they bake, rather than incorporating the butter into the flour. The result is, well, nothing short of heavenly.

Let's not escape the best part y'all. With no kneading or folding or rolling or shaping or cutting, it's about the easiest biscuit recipe in existence. Even easier I'd say than drop biscuits!

It's really more of a batter bread in my opinion, because it's a wet mix that is poured into a pan of melted butter, but it's then scored into biscuit squares before baking.

Give it a try - I think you will love it! Let's make some Butter Swim Batter Biscuits.

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.

Preheat oven to 450 degrees F. Place butter in a glass 9-inch glass baking dish. While you can use any pan, I love the crust that results from glass. Place dish into the preheating oven just long enough to melt. Remove and set aside.


In a large bowl, whisk together the flour, sugar and baking soda. You'll find most recipes for these butter swim biscuits start with all-purpose flour, but I made mine with self-rising White Lily flour and added a bit of baking soda along with it. You can certainly use all-purpose flour and add in baking powder, plus a little salt. I've included that in the notes with the recipe.


Add buttermilk. I'm using a full 2 cups although some recipes out there do use less for a more stiff dough, rather than a batter like this recipe. 


Using a fork, stir in the buttermilk until a loose batter is formed, somewhat like a pancake batter. Let the batter rest 5 minutes.


Pour the biscuit batter over the melted butter in the baking dish and use a spatula to swirl and spread across bottom of dish, allowing some of the butter to spill over to the top of batter.


Score the batter with a sharp knife for 9 squares.


Bake for about 20 to 25 minutes, or until golden brown and top is springy. Let rest 5 minutes before slicing with a sharp knife at the score markings.


Easy, delicious!




Butter Swim Batter Biscuits

Butter Swim Batter Biscuits

Yield: 9 Biscuits
Author: Deep South Dish
A super-easy, homemade, buttermilk batter biscuit, baked in a pool of butter. No kneading, no rolling pin and no cutting necessary! Just pour the batter in a baking dish, score into nine squares and bake.

Ingredients

  • DRAFT 2ND COPY
  • 1/2 cup (1 stick) salted butter
  • 2 1/2 cups self-rising flour (White Lily brand recommended)
  • 1/2 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 2 cups buttermilk

Instructions

  1. Preheat oven to 450 degrees F. Place butter in a 9-inch glass baking dish and place into oven just long enough to melt.
  2. In a large bowl, whisk together the self-rising flour, sugar and baking soda.
  3. Using a fork, stir in the buttermilk until a loose batter is formed. Let rest 5 minutes.
  4. Pour batter over the butter in the baking dish and use a spatula to swirl and spread across bottom of dish, allowing some of the butter to spill over to the top of batter.
  5. Score the batter with a sharp knife for 9 squares and bake for about 20 to 25 minutes, or until golden brown and top is springy.
  6. Let rest 5 minutes before slicing with a sharp knife at the score markings.

Notes:

I'm using self-rising flour and salted butter. If you substitute all-purpose flour, add in 4 teaspoons baking powder, in addition to the baking soda. If using unsalted butter, add 1 teaspoon salt.

Biscuits, Bread
Bread
American
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