Description
Classic Southern Butter Swim Biscuits made from scratch with tender, flaky layers and a buttery finish. Perfect for breakfast or as a side, these biscuits feature a crisp exterior and soft, fluffy interior, achieved by using buttermilk and generous amounts of butter.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons granulated sugar
- 2 teaspoons kosher salt
Wet Ingredients
- 1/2 cup salted butter, cold and cubed
- 2 cups buttermilk
- 2 tablespoons additional salted butter, melted (for topping)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is ready when the dough is prepared.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until well blended.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add Buttermilk: Pour the 2 cups of cold buttermilk into the mixture and gently stir with a fork or spatula until the dough just comes together, being careful not to overmix.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently fold it over on itself 3-4 times to create layers. Pat the dough into a roughly 1-inch thick rectangle.
- Cut Biscuits: Using a biscuit cutter or a floured glass, cut the dough into rounds without twisting the cutter to avoid sealing the edges. Place the rounds on a baking sheet lined with parchment paper, slightly touching each other to encourage rising upwards.
- Top with Butter: Brush the tops of each biscuit with the 2 tablespoons of melted butter to develop a golden, buttery crust.
- Bake the Biscuits: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and the biscuits have risen fully.
- Serve Warm: Remove from oven and serve warm with additional butter, honey, or jam as desired.
Notes
- For flakier biscuits, keep all ingredients and utensils cold before mixing.
- Do not overwork the dough to prevent tough biscuits.
- Use buttermilk or substitute with milk mixed with 1 tablespoon vinegar or lemon juice for acidity.
- Cut biscuits straight down without twisting to maintain rise.
- Serve immediately for best texture, though leftovers can be reheated in a toaster oven.
