Swim Biscuits
If you love homemade biscuits, my Swim Biscuits are perfect for you! They're easy to make and delicious!
Equipment
- 1 fine mesh sieve
- 1 pastry brush
- 1 baking dish 8 x 10
- 1 rubber spatula
- 1 set measuring spoons
- 1 liquid measuring cup 4-cup
- 1 set dry measuring cups
- 1 mixing bowl Large
- 1 whisk
- 1 rimmed baking sheet pan 1/4 size
- non-stick cooking spray
Ingredients
- 2 1/2 cups all-purpose flour Sifted
- 4 tsps baking powder Sifted
- 3 tsps granulated sugar Sifted
- 1 tsp Kosher salt Sifted
- 2 1/2 cups buttermilk Skaken well
- 8 tbsps butter 1-stick, unsalted
Optional: Not included in the calorie count.
- 4 tbsps melted butter Unsalted
- 1 tbsp honey
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 8x10 baking dish. Pour the batter over the melted butter, using a spatula to spread it evenly 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 nonstick spray, then 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 halfway through. They are done when the tops are golden brown and are beginning to pull away from the sides of the baking dish.Allow the biscuits to absorb the butter, about 5 minutes before cutting. and serving.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.
