Ultra-light, airy, and slathered with butter! The simplest biscuits to prepare from scratch are Butter Dip Buttermilk Biscuits, often known as Butter Swim Biscuits.
I adore biscuits. Is there anyone who does not appreciate biscuits? Bread, in any form, appeals to our most basic needs. This is a really simple recipe. There’s no need to roll out any dough or use biscuit cutters!
To Make Butter Swim Biscuits
These butter swim cookies are the perfect solution to your yearning for light, airy, and buttery biscuits.
What you need:
- all-purpose flour
- salted butter
- aluminum-free baking powder
Steps To Make Butter Swim Biscuits
Step 1: Ready the oven and preheat it to 450 degrees F. Prepare an 8×8-inch or 9×9-inch glass or ceramic baking dish by spraying it with nonstick cooking spray (I like the kind with flour in it). First, melt the butter and then pour it into the baking dish.
Step 2: In a regular bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Stir in some buttermilk.
Step 4: Don’t stop kneading until you have a nice, pliable dough. It’s going to be a sticky batter!
Step 5: Spread biscuit dough in a baking dish (right on top of the melted butter.) Spread it out using your palm, the back of a spoon, or a butter knife.
Step 6: No, you won’t be able to get it perfectly even and that is okay. Note that some butter may seep through and onto the dough’s surface and that is perfectly fine. Next, slice the dough into 9 even squares. You may use this as a template for slicing after they are done.
Step 7: Bake (in the middle rack) for 25-30 minutes, flipping once.
Step 8: When done baking, biscuits should have a golden brown top and spring back when touched. However, oven temperatures and times may affect baking times differently.
Step 9: Cut into pieces and serve with butter.
Frequently Asked Questions
Can I substitute milk for buttermilk?
I started using buttermilk instead of regular milk and increased the amounts to make them thicker. So, yes, you may use milk, but it must NOT be skim milk.
Could I use almond or soy milk instead?
To be honest, I’m not sure. I solely use cow’s milk in my cooking and baking. But you are welcome to try!
Why do you use the phrase “aluminum-free baking powder”?
After cooking them so many times, I discovered that using aluminum-free baking powder improves the flavor. But whatever you have on hand will suffice!
Is it possible to make these biscuits thinner?
These are very huge and fluffy, which we appreciate. However, if you want a thinner biscuit, divide the quantity in half or spread the dough onto a bigger baking dish.
Can I use self-rising flour with all-purpose flour?
Yes, without a doubt! Simply leave off the baking powder and salt, as these are already in the self-rising flour.
Which baking dish should I use?
A baking dish made of glass or ceramic. Metal baking plates might cause the butter to burn while the biscuits are baking.
Why do I need to use the nonstick spray if I’m using butter?
Technically, you don’t have to. I just want to make sure the biscuits don’t stick to anything in my baking dish.
Is it feasible to make my own buttermilk?
Buttermilk is a key element in this recipe, and I prefer the thick type. You don’t get the same taste and texture when you create your own buttermilk. If you want to make your own, the typical ratio is one cup of milk to one tablespoon of lemon juice or vinegar. Allow it to settle for 5-10 minutes before using.
Butter Swim Biscuits
The simplest biscuits to prepare from scratch are Butter Dip Buttermilk Biscuits, often known as Butter Swim Biscuits. These are ultra-light, airy, and perfect to serve slathered with butter!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Breads, Side Dish
- Cuisine: American
1 ½ tbsp granulated sugar
½ c. salted butter (1 stick)
2 ½ c. all-purpose flour
1 tbsp aluminum-free baking powder
1 ¾ c. buttermilk (you may need up to two cups)
1 ½ tsp salt
The oven has to be preheated to 450 degrees Fahrenheit. Use nonstick cooking spray to coat an 8×8-inch or 9×9-inch glass or ceramic baking dish (I like the kind with flour in it).
Butter may be melted in the microwave in a microwave-safe dish. Melt the butter and then pour it into the baking dish.
Mix well the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl.
Transfer the buttermilk to the bowl. A sticky batter will form as you stir. Add a little extra buttermilk if the batter is still too dry to achieve a thick and sticky consistency.
In a baking dish, drop biscuit dough (right on top of the melted butter.) It’s normal for some of the melted butter to pool on the dough. I use nonstick cooking spray on my hand to properly distribute the dough in the pan.
Divide the dough into 9 even squares (as best you can). When the biscuits are done baking, this will make it easier to cut them.
Bake (in the center of the oven) for 25 to 30 minutes, turning the dish once.
Biscuits are done when the top is golden brown and they bounce back when touched. Cooking durations can vary depending on the oven, but this is usually about 15 to 20 minutes. Put a toothpick right in the middle. They are finished if the toothpick comes out without any batter on them.
Use 1 teaspoon of salt if you’re using unsalted butter.
Consume throughout a span of two days. It’s important to keep leftovers covered. They will keep for a week in the fridge. You may also freeze these biscuits. Store in a freezer-safe bag or container after being well-wrapped in plastic wrap. Stays frozen for up to three months.
This recipe works just as well with self-rising flour as it does with all-purpose flour. Simply omit the baking powder and salt from the recipe since they are already included in the self-rising flour.
- Serving Size: 1 serving
- Calories: 256
- Sugar: 4.5 g
- Sodium: 520.8 mg
- Fat: 12.2 g
- Carbohydrates: 31.7 g
- Protein: 5.2 g
- Cholesterol: 32.4 mg
Keywords: Butter Swim Biscuits
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My name is Houria and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!