Swimming Biscuits

Looking at the name of this recipe, you probably have more questions than answers. Swimming biscuits? Can biscuits swim? What do they swim in? Well they’re swimming in butter, but that’s before you cook them.

The butter they are swimming in is absorbed by the biscuits as they cook and that’s the secret to moist, delicious, buttery biscuits. Expect fluffy, soft and utterly taste results when serving these for breakfast or brunch.

Although many people use store-bought canned dough, this recipe is really easy so you might as well make your own biscuits. In fact, you can apply this biscuit-making method to any biscuit recipe you want to use, so if you have your own favorite, you can make the biscuits using that.

The biscuits are prepared with flour, butter, buttermilk, baking powder, sugar, and salt. These six ingredients are all you need to make the most delicious biscuit recipe ever.

Why You’ll Love the Recipe:

Not all biscuit recipes are equal and this one has to be one of the best. Cooking the dough in melted butter means you can’t fail to end up with soft, fluffy biscuits which will make any breakfast or brunch table spread just perfect.

How to Serve Them:

Enjoy these buttery biscuits warm from the oven for breakfast or brunch.

Ingredients:

• Buttermilk
• Melted stick of butter
• All-purpose flour
• Salt
• Baking powder
• White sugar

How to make Swimming Biscuits:

Preheat the oven to 425°F.

Whisk the dry ingredients together.

Stir in the buttermilk until you have a moist dough.

Don’t overmix, or else the biscuits will be tough.

Put the melted butter in an 8-inch square baking pan.

Put the dough on top and press it down with a spatula to spread it evenly.

Cut it into 9 squares and bake for 20 minutes or until golden.

Once you’ve made biscuits “swimming” in butter, you’ll never go back to the conventional recipe again. This yields soft, fluffy, totally scrumptious biscuits every single time.

Can You Make Them Ahead?

You can make them in advance and warm them up, but you can’t beat them fresh from the oven.

Storage Instructions:

Keep leftovers in an airtight container and eat within 3 days. You can also freeze them for up to 3 months.

Variations and Substitutions:

The ingredients in this recipe aren’t interchangeable with others. The only thing you could do differently is to make your own buttermilk if you don’t have any in the refrigerator. To do this, put 2 tablespoons of either lime juice or white vinegar in a measuring cup and add enough whole milk to make it up to 2 cups. Let it sit for 20 minutes, then proceed with the recipe.