Butter Swim Biscuits Recipe

All-purpose flour: The base for the biscuits, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Sugar: Adds a touch of sweetness to balance the flavors.

Salt: Enhances the overall taste and balances the sweetness.

Buttermilk: Adds moisture and a slight tang, contributing to the biscuits' tender texture.

Melted butter: Creates a rich, buttery base that the biscuits bake in, adding flavor and moisture.

When combining the flour, baking powder, sugar, and salt in the mixing bowl, make sure to sift them together. This ensures even distribution of the leavening agent, resulting in a more uniform rise and a lighter texture for your biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though the texture may be slightly denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce the liquid in the recipe slightly.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and may contain additional minerals.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon lemon juice with enough milk to make 1 cup, let it sit for 5 minutes to curdle.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• Allow the biscuits to cool completely before storing. This prevents condensation, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• If you prefer to refrigerate, wrap each biscuit individually in plastic wrap or aluminum foil to maintain freshness. Store them in an airtight container or a resealable plastic bag. They will last up to a week in the fridge.
• To freeze, wrap each biscuit tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing. They can be frozen for up to 3 months.
• When ready to enjoy, thaw frozen biscuits at room temperature for about an hour or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.
• For a quicker option, you can also reheat individual biscuits in the microwave. Wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds.

• Preheat your oven to 350°F (175°C). Place the leftover butter swim biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Warm them for about 10-15 minutes, or until heated through.

• For a quicker method, use a microwave. Place a damp paper towel over the biscuits to keep them from drying out. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making them rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in a single layer in the basket. Heat for 3-4 minutes, checking halfway through to ensure they don’t overcook.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the biscuits on the toaster oven tray and cover them with foil. Heat for 10-12 minutes, or until they are warm and slightly crispy on the outside.

• Oven: Used to bake the biscuits at the specified temperature of 450°F (230°C).

• Mixing bowl: Used to combine the dry ingredients (flour, baking powder, sugar, and salt) and then mix in the buttermilk.

• Measuring cups: Used to measure out the flour, buttermilk, and melted butter accurately.

• Measuring spoons: Used to measure out the baking powder, sugar, and salt.

• 8x8 inch baking dish: Used to hold the melted butter and biscuit batter while baking.

• Spoon: Used to spoon the batter over the melted butter in the baking dish.

• Spatula: Used to spread the batter evenly in the baking dish.

• Cooling rack: Used to let the biscuits cool slightly before cutting and serving.

• Knife: Used to cut the biscuits after they have cooled slightly.

Pre-measure ingredients: Measure out flour, baking powder, sugar, and salt ahead of time to streamline the mixing process.

Use a mixing bowl with a spout: This makes it easier to pour the buttermilk and mix without making a mess.

Melt butter in the oven: Place the butter in the baking dish and let it melt while the oven preheats, saving a step.

Use a rubber spatula: This tool helps you scrape the bowl clean and spread the batter evenly in the dish.

Cut biscuits with a bench scraper: This tool makes it quick and easy to cut the biscuits into even pieces.