Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside
2 ½ cups (312.5 g) all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups (490 g) buttermilk
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½ cup (1 stick / 113 g) unsalted butter, melted
Preheat the oven to 450°F.
Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.
Allow the butter to be absorbed into the biscuits before cutting and serving.
Bake biscuits.
Allow biscuits to cool to room temperature.
Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
