Butter Swim Biscuits

By Naz Deravian

Published Nov. 12, 2024

Butter Swim Biscuits
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(1,453)
Comments
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These tender, buttery, crisp buttermilk biscuits satisfy all urgent cravings. You can happily set aside any hesitancy about preparing biscuits because these tangy, fluffy ones come together quickly — no cutting cold butter into flour or rolling out dough. The batter is combined in one bowl and then spread over melted butter, giving the impression of a batter swimming in butter, as the name suggests. While the biscuits bake, they absorb all the buttery goodness and crisp up around the edges. Butter swim biscuits are best served warm and fresh out of the oven but will keep covered at room temperature for up to one day (see Tip).

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Ingredients

Yield:9 biscuits
  • 1¾cups low-fat or whole buttermilk
  • ½cup (8 tablespoons) unsalted butter, cut into 1-inch cubes
  • 2½cups/300 grams all-purpose flour
  • 4teaspoons/16 grams baking powder
  • 1tablespoon/12 grams sugar
  • 2teaspoons/6 grams kosher salt (such as Diamond Crystal)
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

247 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set out the buttermilk to come to room temperature.

  2. Step 2

    Heat the oven to 450 degrees with a rack in the center position. Place the butter in an 8-by-8-inch baking pan (preferably oven-safe glass or ceramic) then transfer to the oven to melt, about 6 minutes. Keep a close eye on it so the butter doesn’t burn. Remove from the oven and set aside.

  3. Step 3

    In a medium bowl, whisk together the flour, baking powder, sugar and salt. Using a rubber spatula, stir in the room-temperature buttermilk until just combined, with no visible streaks of flour. Do not overmix.

  4. Step 4

    Transfer the batter to the baking pan with butter and spread evenly with a spatula. The butter will rise to the top. Using a sharp knife, cut the batter into 9 equal-size squares. (You won’t get perfect cuts as the batter closes up.) Go over the cuts a couple of times, wiping your knife in between each cut.

  5. Step 5

    Bake until the edges start to crisp and the top is golden brown, about 25 minutes, rotating the pan halfway through. Allow the biscuits to cool for about 3 minutes; they will soak up the butter bubbling in the bottom of the dish. Run a knife along the sides and through the cuts, then serve (see Tip).

Tip
  • If not serving some or all the biscuits right away, refrigerate them for up to 3 days, and reheat in a 250-degree oven until warm.

Ratings

5 out of 5
1,453 user ratings
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Comments

Mariam

Mine rose beautifully! I did add a step that I learned from my old standby recipe. I allow my biscuit dough to stand for ten minutes after just barely mixing the ingredients together. It releases some of the starches and proteins in the flour resulting a more tender crumb, hydrates the dry patches, and allows the leavening time to distribute evenly.

Merry Rower

Edit: I have now made these 5 times in 10 days because my family loves them and they are so simple to whip up. My best results have come from a Staub ceramic 8 x 10 dish. No smoking butter, completely cooked interiors and just the right size.

Surele

Outstanding. Strangely, even with all the butter, the biscuits stuck on the bottom— although those crispies were delicious. This will go into regular rotation, but only the day after my cholesterol test.

Lisa G.

Made these with 3 tsp baking powder, 1.25 tsp salt + 1 T extra flour (we live @ 6,000') and let the barely mixed dough rest 10 mins before adding to the melted butter in a 10" cast iron skillet (as per @fergie + @Haleigh). Scored into 8 wedges. Baked about 10 mins longer - butter fully absorbed into the biscuits when removed from oven. Came out perfectly, rose well, no sticking to the bottom, crispy edges, soft, fully cooked interiors. Delish with the Moqueca (fish stew) we made for friends!

Grant

Perfect!

jody

Based on notes & preferences: Used 1 c flour and 1 3/4 c almond flour for taste & protein. Reduced baking powder to a scant 1T, salt to <1t, and sugar to <1T. Combined dry & liquid & let stand for 10+ minutes. Didn’t bother scoring biscuits before cooking. Perfectly cooked at 25 minutes. Cut thru w knife into 18 small pieces, not greasy & easily removed w a flat steel spatula. Devoured by a half dozen peeps from 1 - 75 years old who urged they be made again.

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