Swim Biscuits

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Ingredients:

  • 2½ cups bread flour – Bread flour has a higher protein content, which gives these biscuits a bit more structure and chewiness compared to all-purpose flour.
  • 1 tablespoon baking powder – This is the main leavening agent, so ensure it’s fresh. This amount provides a good rise, making the biscuits fluffy.
  • 1 tablespoon granulated sugar – Just enough to balance the salt and enhance the butter flavor without making the biscuits sweet.
  • 1 teaspoon kosher salt – Adds flavor and helps balance the buttery richness.
  • 2 cups buttermilk (490g) – Buttermilk’s acidity makes the biscuits tender and adds a subtle tang. If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice, let it sit for 5 minutes to thicken.
  • 1 stick unsalted butter (½ cup), melted – Using unsalted butter lets you control the salt level. Melting the butter in the skillet gives the biscuits their golden crust.

Instructions:

  1. Preheat the Oven to 450°F:
  • Make sure your oven rack is in the middle position to allow even heat distribution.
  1. Mix Dry Ingredients:
  • In a medium mixing bowl, combine bread flour, baking powder, sugar, and salt. Whisk thoroughly to ensure even distribution of baking powder, which is crucial for even rising.
  1. Add Buttermilk:
  • Pour in the buttermilk. Use a spatula or wooden spoon to gently mix the dough until just combined. Avoid overmixing, as this can lead to denser biscuits. The dough should look soft and somewhat sticky.
  1. Melt the Butter in the Skillet:
  • Place your cast iron skillet or oven-safe pan in the oven with the stick of butter. Let it melt completely and coat the bottom and sides. The butter acts as both a cooking medium and flavor booster.
  1. Spread the Dough in the Skillet:
  • Carefully remove the skillet from the oven. Place the dough on top of the melted butter, and gently press or spread it to the edges of the skillet. Avoid stirring or mixing the butter into the dough—the butter should stay underneath to create a crispy base while keeping the inside soft and fluffy.
  1. Cut Biscuits Before Baking:
  • Use a knife to score the dough into 9 to 12 pieces. This helps separate the biscuits after baking without losing the butter crust on each side.
  1. Bake:
  • Bake for 22–25 minutes, turning the skillet halfway through for even browning. The biscuits are ready when the top is golden brown and springs back when touched lightly.
  • If you notice the tops getting too dark before the biscuits are done, loosely cover with aluminum foil.
  1. Let the Biscuits Absorb the Butter:
  • Once out of the oven, let the skillet sit for 5–10 minutes so the biscuits can absorb any remaining butter in the pan. This step adds extra flavor and moisture.
  1. Serve:
  • Use a knife to slice along the pre-cut lines and separate each biscuit. Serve warm, with extra butter, jam, or honey if desired.

Tips for Best Results:

  • Choosing the Right Skillet: A cast iron skillet or heavy-bottomed pan works best as it holds heat well, helping create the golden crust.
  • Optional Add-Ins: You can customize these biscuits by adding shredded cheese, fresh herbs, or garlic powder to the dry ingredients for a savory twist.
  • Storing Leftovers: These biscuits are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in a warm oven to regain some crispiness.

Enjoy these indulgent, flaky Butter Swim Biscuits, which are perfect for any meal, from breakfast to dinner! They’re especially good with hearty soups, stews, or alongside fried chicken.

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