Butter Swim Biscuits
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 8 tbsp salted butter
- • 2 cups of self-rising flour (White Lily)
- • 1 cup of whole buttermilk
Not sure if y’all are on the same side of Instagram that I am on, but lately I have been inundated with creators and chefs alike making Butter Swim Biscuits. The first time I saw the process, I admit I was a little skeptical about how things would turn out. I mean, who thinks that dropping a dough mixture of flour and buttermilk into a vat of melted butter would bake up into delicious, pillowy biscuits? Not me!
But the food scientist in me had to try my hand at making this recipe. I based the measurements off of our traditional Buttermilk Biscuit recipe, but stuck to omitting the cream cheese and melting the butter in my baking dish first. Everything else comes together in a similar texture, like the usual wet, tacky, sticky consistency that we aim for with our hot little biscuits. Drop in that dough mixture into the melted butter and be amazed at the science behind such simple baking. These biscuits turned out delicious! And they had the perfect, crunchy, craggy tops - my favorite part of any biscuit!
Instructions:
- Preheat the oven to 400º.
- Add butter to a shallow glass, oven-safe dish and place in the oven to melt the butter.
- While the butter is in the oven, add the flour to a large mixing bowl and gradually mix in the whole buttermilk until you get a wet, tacky consistency.
- Once the butter is melted and lightly bubbling, carefully remove from the oven and add in your dough to the dish. Place the dish with the melted butter and dough in the oven and bake for about 25 minutes or until you can insert a knife to the middle and it comes back clean!
- Slice the biscuits into your desired size and amount, and enjoy!