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Erika Council's Easy Buttermilk Biscuits Are Swimming in Butter
Southern biscuit baker Erika Council shares her recipe for butter swim biscuits. These easy biscuits use a not-so-standard method but come out so fluffy.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●bowl
- ●whisk
- ●spatula
- ●skillet
- ●knife
- ●pan
📝 Preparation Steps
1
Adjust the oven rack to the middle position and preheat the oven to 450°F. Place the butter into a 9-by-9-inch casserole dish and set inside the oven while it is preheating.
2
Place the flour, salt, baking powder, and sugar in a large bowl and whisk to combine. Add the buttermilk and stir gently with a spatula just until combined. Do not overmix.
3
Remove the hot cast-iron skillet from the oven and gently pour the batter over the melted butter. Use a knife or spatula to spread the dough evenly in the skillet.
4
Run a knife through the dough, "cutting" it into 3-inch squares right in the skillet.
5
Bake for 20 to ⏱️ 25 minutes, rotating the pan once halfway through, until the tops of the biscuits are golden brown. Serve immediately.
Nutrition Facts
calories
2205 Calories
fat Content
100 g
fiber Content
8 g
sugar Content
40 g
sodium Content
2202 mg
protein Content
49 g
trans Fat Content
0 g
cholesterol Content
264 mg
carbohydrate Content
270 g
saturated Fat Content
61 g
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