Butter Swim Biscuits – The Delish Recipe

These buttery, tender, and effortlessly flaky biscuits are the perfect accompaniment to your favorite breakfast or brunch spread.

With a hint of richness from the heavy cream and a satisfying crumb from the cold butter, these Butter Swim Biscuits are sure to become a staple in your baking repertoire.

Ready Time

35 mins

Yields

7 servings

Ingredients

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup heavy cream

Instructions

Preheat your oven to 425°F (220°C). Whisk together the flour, baking powder, and salt in a large mixing bowl.

Add the cold butter to the dry ingredients and use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Pour in the heavy cream and stir the mixture with a fork until it forms a shaggy dough. Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

Roll the dough out to about 1 inch (2.5 cm) thick and use a biscuit cutter or the rim of a glass to cut out the biscuits.

Gather the scraps, re-roll the dough, and cut out more biscuits. Place the biscuits on a baking sheet lined with parchment paper, leaving about 1 inch of space between each biscuit.

Bake for 15-20 minutes, or until the biscuits are golden brown.

Remove the biscuits from the oven and let them cool for a few minutes before serving. Yield: 7 biscuits

Notes

Use high-quality all-purpose flour for the best results, as it will yield a tender biscuit. If you don’t have cold butter, you can place the butter in the freezer for about 10-15 minutes to firm it up.

Don’t overwork the dough when you’re kneading it, as this can lead to a dense biscuit.

You can adjust the thickness of the dough to your liking, but keep in mind that thicker biscuits will take longer to bake. If you don’t have a biscuit cutter, the rim of a glass works perfectly well.

You can prepare the biscuits ahead of time and refrigerate or freeze the dough for later use.

Keep an eye on the biscuits while they’re baking, as the baking time may vary depending on your oven. Serve the biscuits warm, perhaps with a pat of butter or a dollop of jam for added flavor.