Butter Swim Biscuits Made With Fresh Milled Flour
These Fresh Milled Flour Butter Swim Biscuits are the easiest biscuits you will ever make! No Rolling pin, no cutting the butter in, no messy work surface. I am not kidding! They are so delicious, it will make you wonder why you ever made biscuits any other way!
Ingredients
- 1/2 cup unsalted butter 113g 1 stick
- 2&3/4-3&1/4 cup fresh milled flour 300g *I recommend soft white wheat, but see notes for alternative wheat options
- 4 tsp baking powder
- 1 TBSP raw cane sugar, honey, or maple syrup 12g
- 2 tsp salt
- 2 cups buttermilk, kefir, or whey 490g You can make a faux buttermilk with 1&7/8 cups whole milk+2 TBSP White vinegar or lemon juice
Instructions
- Firstly, mill the flour, I like to use soft white wheat for these.
- Then add baking powder, sugar, and salt to the flour and mix to incorporate.
- Pour the buttermilk into the dry ingredients, and stir to combine. Let this mixture sit for about 10-15 minutes to give the fresh milled flour time to absorb the liquid, and soften the bran. (I do this while the oven is preheating, and the butter is melting.)
- Place the butter into a 8x8 baking dish, and place that into the oven during the preheat. Preheat the oven to 450*F.
- Let the butter melt during the oven preheat, once the oven is preheated, and the biscuit batter has had time to rest, then pour the batter into the melted butter. Be careful the baking pan will be hot!
- Gently spread the batter as evenly as possible in the pan.
- Using a butter knife, cut the unbaked batter into 9 equal squares (Like a Tic-tac-toe board.) The butter will work it's way into the cuts in the dough.
- Bake for 26-30 minutes, until the tops of the biscuits are golden brown.
- After baking, allow the butter to absorb into the biscuits. (about 5-10 minutes.)
- Then, slice and enjoy! I have listed some great ideas how to enjoy these in the post above.
Video
Notes
*I like to use soft white wheat for these, but, if you want to explore some other options, then I would recommend to try Einkorn, Spelt, or my AP flour Blend.
*How To Store- These biscuits are made to eat while hot and fresh, they can dry out if left overnight, so if they aren’t all gone the first day, then I recommend freezing them. To freeze these biscuits, let them cool completely then put them in a freezer safe container the same day you bake them. Then reheat in the microwave or oven until heated through.
*You can double this recipe, and bake in a 9x13 pan.