If you’re looking for a biscuit recipe that’s buttery, cheesy, and downright delicious, then these Cheesy Butter Swim Biscuits are a must-try. They melt in your mouth and are incredibly easy to whip up. Perfect for breakfast, dinner, or any time in between, these biscuits are sure to become a family favorite. Let’s get baking!
Steps
- Preheat your oven to 450°F and apply nonstick cooking spray to a 7×11-inch baking dish. Set the dish aside for later use.
- In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and garlic powder until well mixed.
- Gently mix in the shredded medium cheddar cheese and finely chopped chives with the dry ingredients.
- Gradually add the buttermilk to the bowl, stirring until the mixture is mostly combined, taking care not to over-mix.
- Pour the melted butter into the prepared baking dish, then place the dough on top, spreading it evenly to the pan’s edges with a spatula or your hands.
- Slice the dough into 8 squares before baking.
- Bake the biscuits for 26-28 minutes, until the tops are golden brown.
- Once baked, remove the biscuits from the oven and let the butter soak into them before serving.
Ingredients
- 2½ cups (312.5g) all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 cup medium cheddar cheese, shredded
- ¼ cup fresh chives, finely chopped
- 2 cups (490g) buttermilk
- ½ cup (1 stick, 113g) unsalted butter, melted
FAQ
- Can I substitute the all-purpose flour in this recipe?
- The recipe specifically uses all-purpose flour, and alternative flours have not been tested, so substituting may affect the outcome.
- What if I don’t have buttermilk on hand?
- You can make homemade buttermilk if you don’t have any available. It’s recommended not to use regular milk as it won’t provide the same tangy flavor.
- Can the biscuits be made in different pan sizes?
- Yes, you can use different pan sizes. A 9×13-inch dish can be used, but the biscuits will be thinner. If using a 9×9-inch dish, place a pan underneath to catch any overflow.
- How should I store these biscuits if made in advance?
- Bake the biscuits, let them cool to room temperature, then wrap them tightly in aluminum foil. Store in the refrigerator or at room temperature and warm them in the oven before serving.
- What is the best way to freeze these biscuits?
- Wrap the cooled biscuits tightly in aluminum foil or plastic wrap, then place them in a freezer-safe bag. Properly wrapped, they should stay fresh for a couple of months.
Tips
- Use a Larger Baking Dish to Prevent Overflow: If you opt for a 9×9-inch pan, place a tray underneath to catch any spills, or consider using a 9×13-inch dish for thinner biscuits to avoid overflow altogether.
- Make Your Own Buttermilk: If you don’t have buttermilk available, create a homemade version instead of using regular milk to maintain the desired tanginess in the biscuits.
- Properly Wrap and Store for Freshness: To keep biscuits fresh, allow them to cool completely before wrapping tightly with aluminum foil. If freezing, ensure they are in a freezer-safe bag and remove as much air as possible.
- Avoid Overworking the Dough: When mixing the ingredients, stir until just combined to ensure the biscuits remain light and fluffy.
Equipment
- 7×11-inch baking dish
- Medium mixing bowl
- Whisk
- Spatula
- Nonstick cooking spray
