If you love homemade biscuits, my Swim Biscuits are perfect for you! They’re easy to make and delicious! Most of the ingredients are likely in your pantry. There’s no kneading, no rolling out the dough, and no using a biscuit cutter. Let’s get started making the biscuits!

I’ve posted pictures of my Swim Biscuits brushed with honey butter and a couple of pictures showing them brushed with butter, dried parsley flakes, and honey.

Prep Time: 15 minutes
Cook Time: 28 to 30 minutes; time may vary slightly
Total Time: 45 minutes
Yields: 6 servings (6 Large Biscuits)
Equipment: fine mesh sieve, pastry brush, 1 (8 x 10) baking dish, rubber spatula, measuring spoons, 1 (4-cup) liquid measuring cup, 1 set of dry measuring cups, large mixing bowl, whisk, 1/4-size rimmed baking sheet, non-stick cooking spray

Ingredients:
2 1/2 cups of all-purpose flour
4 teaspoons of baking powder
3 teaspoons of granulated sugar
1 teaspoon of Kosher salt
2 1/2 cups of buttermilk, shaken well
8 tablespoons (1 stick) of butter, unsalted

Optional Topping for the Swim Biscuits:
Not included in the Kcal.
4 tablespoons of melted butter mixed with 1 tablespoon of honey and 1 tablespoon of dried parsley flakes (optional), brushed over the top of the biscuits.

Instructions:
Preheat the oven to 450°F.

Sift all the dry ingredients using a mesh sieve placed over a large mixing bowl. Whisk to combine. Pour in the buttermilk and stir until mostly combined; be careful not to overwork the batter.

Start by melting the butter and adding it to the bottom of the 8×10 baking dish. Pour the batter over the melted butter, using a spatula to evenly spread the batter out to the edges of the baking dish. It’s okay if some of the butter pushes up to the top; keep going.  Spray the rubber spatula with non-stick spray and cut the unbaked batter into 6 rectangles (2 x 3 pattern). Each time you cut through the batter, wipe off the spatula and respray it. It’s fine if the lines aren’t super defined- the dough is runny and will want to pool back together.

Bake for 28 minutes, turning the pan around halfway through the baking time. They are done when the tops are golden brown and are beginning to pull away from the sides of the baking dish. If you like, while the biscuits are still hot, brush the top with honey butter.

Allow the butter to be absorbed into the biscuits before cutting and serving, around 5 minutes.

Slice along the lines you’ve already made and serve.

There you have it, my Swim Biscuits.

Notes:
1) If you don’t have buttermilk on hand, you can make it by adding 2 1/2 tablespoons of white distilled vinegar (or lemon juice) to 2 1/2 cups of whole milk. Stir together and let sit on the counter for 10 minutes before using.

2) Score the wet batter in the baking dish (2 x 3) using a rubber spatula. This will make it easier once it comes out of the oven to have even-sized biscuits.

3) Place the baking dish on a rimmed baking sheet in case of spillover.

4) Most biscuits are best eaten the same day that you bake them. If you have leftovers, you can wrap them in plastic wrap and store them for up to 2 days. To reheat, remove the plastic wrap, wrap in a piece of aluminum foil, and heat in a 350°F oven for 5 to 10 minutes.

5) Optional: Not included in the Kcal.
4 tablespoons of melted butter mixed with 1 tablespoon of honey, brushed over the top of the biscuits

6) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.