Wow, these are good!
My husband, Jim Maloney, is a great cook and he surprises us with a different breakfast menu with several options each morning. When our guests arrive in our Bayview great room for breakfast, they can choose exactly what they want to eat from the menu and Jim will make it to order. He is careful to take into consideration dietary restrictions and he especially loves to cater to guests’ children, since we have 3 adorable granddaughters who visit regularly. One of his many breakfast side options is Buttermilk Swim Biscuits.
The first thing each of our guests wants to know is, why are these delicious biscuits called Swim Biscuits? The answer is simple and pretty obvious once you taste them. These buttery, fluffy biscuits are literally swimming in butter when they’re baked. Unlike rolled, drop, or angel biscuits, the swim biscuits batter is poured into the baking pan rather than divided into individual biscuit shapes before baking. So they’re not only the butteriest biscuits you’ve ever had, they’re the easiest to make at home every day. You’ve got to try them!
Buttermilk Swim Biscuits
½ cup unsalted butter
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons white sugar
1 teaspoon salt
1 ¾ cups buttermilk
- Gather all ingredients.
- Preheat the oven to 450 degrees F (230 degrees C).
- Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
- Sift flour, baking powder, sugar, and salt into a bowl.
- Stir in buttermilk until combined.
- Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
- Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.
- Cut into individual servings along the pre-cut lines and serve plain or with your favorite jam, jelly, honey, or even more butter!