Small Batch Butter Swim Biscuits Recipe

Introduction

These Small Batch Butter Swim Biscuits are perfect when you want a quick, buttery treat without making a large batch. With a tender crumb and a rich buttery base, they’re ideal for breakfast, snacks, or alongside your favorite meal.

Ingredients

• 4 tablespoons butter (melted, ½ stick)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon sugar
• ½ teaspoon salt
• ¾ cup buttermilk

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: In a medium bowl, combine the flour, baking powder, baking soda, sugar, and salt.
3. Step 3: Add the buttermilk to the dry ingredients and stir just until combined. Avoid overmixing to keep the biscuits tender.
4. Step 4: Pour the melted butter into a 5×5-inch baking dish.
5. Step 5: Spoon the biscuit dough onto the melted butter and spread it evenly to the edges using a spatula or the back of a spoon. Place the dish on a rimmed baking sheet to catch any spills during baking.
6. Step 6: Using a knife, cut the unbaked dough into 4 squares.
7. Step 7: Bake for 15 minutes, or until the tops are golden brown.
8. Step 8: Allow the biscuits to rest in the pan for 10 minutes before cutting and serving so the butter can absorb into the dough.

Tips & Variations

• For extra flavor, sprinkle some shredded cheddar or herbs like rosemary into the dough before baking.
• If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added, let it sit for 5 minutes.
• Use a sharp knife to cut the dough cleanly without compressing it to keep the biscuits flaky.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to restore their crispness. For longer storage, freeze baked biscuits in a sealed bag for up to 1 month and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a 5×5-inch dish?

Yes, you can use another small baking dish or even a small cast-iron skillet of similar size. Just make sure the butter covers the bottom evenly and adjust baking time slightly if needed.

Why do I need to let the biscuits rest after baking?

Resting allows the melted butter to soak into the biscuit base, making them moist and flavorful rather than greasy. It also helps the biscuits firm up, so they hold together better when cut.

Small Batch Butter Swim Biscuits Recipe

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★★★★★

4.6 from 132 reviews

These Small Batch Butter Swim Biscuits are a quick and easy treat perfect for when you want fresh, buttery biscuits without the hassle of making a large batch. Made with simple pantry ingredients and baked with melted butter swimming beneath, these biscuits come out golden brown, tender, and packed with flavor. Ideal for breakfast or as a side, they require minimal prep and cook time.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 biscuits 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon sugar
• ½ teaspoon salt

Wet Ingredients

• ¾ cup buttermilk
• 4 tablespoons butter, melted (½ stick)

Instructions

1. Preheat the Oven: Set your oven to 450°F (230°C) to get it nice and hot for baking the biscuits.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, sugar, and salt, ensuring they are well mixed.
3. Add Buttermilk: Pour in the buttermilk and stir gently just until everything is combined; be careful not to overmix to keep the biscuits tender.
4. Prepare Baking Dish: Pour the melted butter into a 5×5-inch baking dish, allowing the butter to coat the bottom fully.
5. Add Dough: Spoon the biscuit dough over the melted butter, spreading it evenly to the edges with a spatula or the back of a spoon. Place the dish on a rimmed baking sheet to catch any drips.
6. Cut Dough: Using a knife, cut the unbaked dough into 4 equal squares directly in the dish.
7. Bake: Bake the biscuits in the preheated oven for 15 minutes or until the tops turn a beautiful golden brown.
8. Rest and Serve: Allow the biscuits to rest in the pan for 10 minutes so the butter can absorb, then cut through the squares and serve warm.

Notes

• Do not overmix the dough to avoid tough biscuits.
• Using a rimmed baking sheet under the dish helps catch butter drips for easier cleanup.
• Resting the biscuits after baking lets them soak up the buttery flavor.
• Feel free to add herbs or cheese to the dough for variation.

Keywords: butter biscuits, easy biscuits, quick biscuits, small batch biscuits, homemade biscuits, buttermilk biscuits