Right off the bat, you need to know that this is not my original recipe. It’s OLD. I got it from I Am Baker, but she says she got it from the Simply Texas Butter Swim Biscuits recipe. But it’s gone cold and snowy (AGAIN) today, and I woke up planning these in my head, you know, to make the weather more tolerable. Even my horses are looking irritated by this return to winter. I think the puppy has seasonal affective disorder, she looks so depressed. But I digress.
First off, you’ll need buttermilk, which is increasingly difficult to find in the store. If you don’t have buttermilk, don’t toss this recipe! There is hope, because you can make your own in seconds, with ingredients you have already. The ratio is 1 cup of milk to 2 tablespoons of white vinegar. Whisk it together, and let sit at least 10 minutes, but not more than 2 hours. BOOM, you’ve got buttermilk. You’re a pro.
Onward to the biscuits.
**Preheat your oven to 450 degrees.
You’ll need:
2 1/2 C all purpose flour
4 tsp baking powder
1 Tbsp sugar
2 tsp (kosher) salt
2 C buttermilk
1/2 C – aka, 1 stick – of butter, melted – and please, for the love, use quality butter
Method:
Combine the dry ingredients thoroughly in a large mixing bowl. Add the buttermilk, and stir until mostly combined. It’s important not to overwork the dough.
Pour the melted butter into an 8X8 pan, and place the dough on top of the butter. Spread it out with your hands or a spatula, and then cut the dough into 9 squares.
Bake for 25-28 minutes, until the tops are golden brown. (Just keep an eye on it towards the end. Your heart will supposedly know when to take them out. But it’s probably your eyes that will know.)
Let the biscuits absorb the butter before serving.
Enjoy with raw honey or lemon curd, if you’re feeling fancy, (or these healthier chia jams that I’m obsessed with right now) and be smug about your homemade biscuits. You earned it.
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