Here’s a recipe for Butter Swim Biscuits, a classic Southern-style biscuit that’s rich, buttery, and perfect served with gravy, jam, or honey. (“Swim” refers to the buttery layers that melt and “swim” as you eat them!)
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed (plus extra for topping)
- ¾ cup buttermilk (cold)
Instructions
- Preheat oven
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Mix dry ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in butter
- Use a pastry cutter or fork to cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Add buttermilk
- Pour in cold buttermilk and stir just until a sticky dough forms. Do not overmix.
- Shape biscuits
- Turn dough onto a floured surface and gently knead 2–3 times.
- Pat or roll to about ¾ inch thickness. Use a biscuit cutter to cut rounds.
- Bake
- Place biscuits on the baking sheet close together for soft sides or spaced apart for crispier edges.
- Bake 12–15 minutes until golden brown.
- Optional: Add extra butter
- Brush the tops with melted butter immediately after baking for that “swimming” buttery flavor.
💡 Tips for Flaky, Buttery Biscuits
- Keep butter and buttermilk cold to create flaky layers.
- Handle the dough lightly; overworking makes tough biscuits.
- For extra flavor, fold in shredded cheese or a pinch of garlic powder.
These biscuits are perfect with gravy, soups, butter beans, or even as a side with fried chicken.
If you want, I can give a super-rich, ultra-fluffy version that’s almost like a layered pastry—classic Southern style.
Do you want me to provide that version?
