I started making these biscuits during the pandemic after seeing a few versions floating around online, and they quickly became a weekly pleasure to help take my mind off of all of the doom and gloom. I haven’t made them in a while, but with all of the rain we had this weekend, it only felt right. (These also make for a pretty fierce bacon, egg, and cheese for those mornings when you’re waking up a little…unwell…after a night of revelry. Been there, done that.) The buttermilk adds a bit of tang and tenderness to these biscuits, but if you don’t have any on-hand, you can make your own by adding a bit of a vinegar or lemon juice to whole milk and letting it sit for a few minutes.
Sunday Morning Butter Swim Biscuits
Servings 0
Ingredients
- 2 1/2 cups flour, all purpose
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 stick butter, unsalted
Instructions
- Preheat oven to 450 degrees F.
- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Melt butter in a microwave-safe dish 30 seconds at a time just until melted, being careful not to brown or burn the butter.
- Once melted, pour butter into an 8" x 8" baking dish.
- Pour buttermilk into mixing bowl with dry ingredients and stir to fully combine, but do not over mix.
- Once combined, pour biscuit batter into the baking dish with the butter. Using the back of a spoon, gently spread the batter edge to edge in the dish. The melted butter will spill over the top of the batter.
- Use a butter knife or sharp tool to cut the batter into 9 equal squares.
- Bake in the oven for 20 – 25 minutes, or until the tops of the biscuits are nice and golden brown.
- Let cool slightly before serving. These make a mean bacon, egg and cheese!
