Butter Swim Biscuits

Every Southern cook has a favorite biscuit recipe, and I now have a second: Butter Swim Biscuits. And they taste just as good as the name suggests!

Biscuits, in one form or another, have been a staple in diets since the Ancient Egyptians. Those simple biscotus or “twice-baked loaves” have evolved over time into the flaky Southern version everyone loves today.

First consumed by the Ancient Egyptians, Romans, and Medieval Europeans, early versions, also called hard tack, were eventually adopted by the Royal Navy.

According to the King Arthur Baking Company, Southern American colonists adapted hardtack using local ingredients like buttermilk and lard. Although it was initially tough, the invention of the biscuit cutter and later baking soda in 1846 and baking powder in 1856 made it possible to create a lighter, fluffier biscuit. Colonel Sanders helped popularize the Southern biscuit nationwide starting in the 1950s.

Butter Swim Biscuits capture the essence of classic Southern biscuits, making them ideal with any meal. Just add jam, honey, or, dare I say, even more butter!

Ingredients

2 ½ cups all-purpose flour

1 Tbsp. granulated sugar

1 Tbsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

2 cups whole buttermilk, at room temperature

2 Tbsp. butter, melted, for batter

½ cup (1 stick) unsalted butter

Directions

1. Preheat the oven to 450°F.Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl until smooth.

2. Fold the buttermilk and two tablespoons of melted butter into the flour mixture until just combined.

3. Melt the stick of butter in an 8x8-inch baking dish. Place the dough on top of the butter, then use a spatula (I prefer to use my hands) to spread it evenly to the edges of the pan.

4. Score the unbaked dough into nine squares. Bake for 23 to 25 minutes, or until the tops are golden brown.Let the butter absorb into the biscuits before cutting and serving.