Sourdough Butter Swim Biscuits
Sourdough butter swim biscuits are irresistibly rich and tender, baked in a bath of melted butter for a golden, crispy crust and a soft, buttery interior. This simple, indulgent recipe is perfect for a comforting breakfast or a delectable side dish.
Equipment
- Baking Dish or Cake Pan (see notes for details)
Ingredients
- 300 g All Purpose Flour
- 150 g Sourdough Starter (or sourdough starter discard)
- 15 g Sugar
- 10 g Baking Powder
- 7 g Baking Soda
- 10 g Salt
- 250 g Buttermilk
- 113 g Butter (1 stick - I've used salted butter)
Instructions
- Preheat your oven to 220C (430F) and place the stick of butter into a square baking dish or cake pan. Place the dish into the oven so that the butter melts. While the butter is melting, make your dough.
- In a large mixing bowl, add the all purpose flour, sugar, salt, baking powder and baking soda. Mix together until well combined.
- Make a well in the centre of the dry flour mix and pour in the buttermilk and the sourdough starter. Use a spatula to gently bring the wet and dry ingredients into a wet dough. It will be quite marshmallowy and kind of like a big bowl of airy sourdough starter. Leave the batter to sit until the butter has melted in your dish.
- Once the butter has fully melted, remove the pan from the oven and carefully pour in the biscuit batter. Use a spatula to smooth it out as best you can, but it will naturally level out in the oven anyway. The batter is literally swimming in butter - don't stress, the butter will absorb into the batter as it bakes. Trust the process!
- Spray both sides of a dough scraper with oil and divide the dough into 9 even pieces. The batter will kind of fill in the lines, but this is ok.
- Place the baking dish of sourdough butter swim biscuits into the oven for around 25 minutes or until they are golden brown and risen.
- Remove the golden brown sourdough butter swim biscuits from the oven and allow to sit for 10 minutes so that any remaining butter can be absorbed. Use a knife to cut along the marked lines to form 9 biscuits and enjoy!
Notes
Baking Dish - I have tested this recipe a number of times and found that I prefer baking it in a 9" x 9" cake pan. I also baked it in my 9" x 11" Emile Henry Baking Dish and while they tasted amazing, they were odd shaped. I find they work better in a completely square baking dish or cake pan. Obviously this is personal preference so go by what you prefer.
Butter - I've used salted butter because I don't like unsalted. I have also added 10g of salt to the batter. If you don't like a lot of salt, consider using unsalted butter and halving the salt, but I find they are a bit flavorless with less salt. Again, this is personal preference.
Dividing the Dough - you do not have to do this step. You can simply cut the biscuits once they come out of the oven. It won't make too much difference.
Buttermilk - I have used buttermilk from making homemade butter. You can use store bought if you prefer. You can also just use whole milk. I recommend adding a splash of vinegar to your whole milk and allowing it to thicken for 5 minutes before adding to the batter.
Nutrition
Calories: 251kcal Carbohydrates: 32g Protein: 5g Fat: 11g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 30mg Sodium: 872mg Potassium: 77mg Fiber: 1g Sugar: 3g Vitamin A: 360IU Calcium: 106mg Iron: 2mg
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