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a small square baking dish filled with 4 butter swim biscuits next to a white napkin and a jar of jelly.
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4.95 from 56 votes

Small Batch Butter Swim Biscuits

Small batch butter swim biscuits are buttermilk biscuits that are baked in melted butter for a crisp, golden crust and soft, fluffy center. Makes 4 biscuits in 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Bread, Breakfast, Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: biscuits, bread, butter biscuits, butter swim biscuits
Servings: 4 biscuits
Author: Joanie Zisk

Equipment

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • 4 tablespoons butter -melted (½ stick)
US - Metric

Instructions

  • Preheat the oven to 450°F (230°C).
  • In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
  • Pour in the buttermilk and stir with a spoon or rubber spatula just until the flour disappears. The dough will be wet, sticky, and shaggy. Do not overmix.
  • Pour the melted butter into a 5-inch baking dish, spreading it across the bottom.
  • Spoon the dough on top of the melted butter and gently spread it to the edges with a spatula or the back of a spoon. The butter will rise around the sides of the dough.
  • Place the dish on a rimmed baking sheet to catch any butter that bubbles over.
  • Use a sharp knife to score the unbaked dough into 4 equal squares.
  • Bake for 15 minutes, or until the tops are deep golden brown and the butter around the edges is bubbling.
  • Let the biscuits rest in the pan for 10 minutes before cutting and serving. This lets the biscuits absorb the remaining butter and finish setting up.

Notes

Measure your flour by spooning and leveling. Scoop directly with the measuring cup and you’ll pack in 20-30% more flour than the recipe needs. The biscuits will turn out dense and dry. Spoon flour into the dry measuring cup, then level the top with the back of a knife.
Don’t overmix the dough. Stir just until the dry pockets disappear. Once the flour is fully wet, stop. Overmixing develops the gluten in the flour, which gives you tough, dense biscuits instead of light and tender ones.
Test your leaveners before you bake. Both lose potency after about 6 months. To test baking powder, add ¼ teaspoon to ¼ cup of hot water. If it bubbles, it’s fresh. To test baking soda, mix ¼ teaspoon of vinegar into ½ cup of hot water, then add ¼ teaspoon of baking soda. If it fizzes, it’s good.
Watch the oven, not the clock. Ovens often vary by 25°F or more in either direction. Start checking the biscuits at the 13-minute mark. They’re done when the tops are deep golden brown and the butter around the edges is actively bubbling.
Buttermilk Substitute: Add 2 ¼ teaspoons of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 10 minutes, stir, and use as directed.

Nutrition

Serving: 1biscuit | Calories: 237kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 590mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 424IU | Calcium: 119mg | Iron: 2mg

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