Effortless Indulgence: Viral Butter Swim Biscuits
Make easy buttermilk biscuits with crispy edges and a soft interior using the viral pool of butter method. This no cut biscuit recipe delivers homemade comfort bread success without fuss.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 10 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold buttermilk
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Pour the entire amount of melted butter into the bottom of a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Pour the cold buttermilk into the dry ingredients. Use a fork or spatula to mix until just combined. Do not overmix; the dough will be shaggy.
- Drop spoonfuls of the biscuit dough directly into the melted butter in the pan, spacing them slightly apart. The dough should sit partially submerged in the butter.
- Bake for 18 to 22 minutes, or until the tops are golden brown and the edges are deeply golden and crispy.
- Use a spatula to carefully lift the crispy edge biscuits out of the pan. Serve warm immediately.
Notes
- For the best flavor, use good quality butter in this recipe.
- Do not cut the biscuits; dropping the dough creates those desirable focaccia-like edges.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 5
- Cholesterol: 55