Butter Swim Biscuits

I used self rising flour and dropped the salt and baking powder. I didn’t want it sweet so omitted the sugar. Baked for 22 minutes. Perfect. Dragging it through some honey now.

These biscuits were delicious! They were so easy to make I would say that they are foolproof. I made my own buttermilk with milk and fresh lemon juice. I actually had a little problem. My dough was more like pancake batter than biscuit dough. So I gradually shifted in a little more flour. And I also added a little more sugar and baking powder to keep the recipe in balance. I don’t keep unsalted butter in the House. So I simply deleted the salt and use salted butter. I’ve done this 100’s of times with 100’s of recipes and I’ve never had a problem.

This is my 3rd time making this recipe. I don’t often make biscuits or rolls from scratch. The first time I felt that there was way too much butter just sitting in the pan and they could be just as good and healthy with only half the amount of butter. So the second time I used only 1/4 cup butter (1/2 stick) and they were a little dry around the edges. This time I still only used 1/4 cup butter but I made sure to get melted butter all the way up the sides of my pan (I don’t own a 9x9 flash dish so I just use my square cake pan which might be causing the dryness around the edges). I reserved just a small amount of the melted butter and when I pulled them out of the oven I immediately spooned it around the edges, especially into the corners.I only bake them for 20 minutes in my gas oven. I’m sure if you’re using a glass dish you’d probably need a few more minutes.Fingers crossed that they are perfect this time. Even if they aren’t, I will still make them when I have guest for breakfast because they are so simple and delicious and with the price of store-bought biscuits, this is an inexpensive way to feed friends and family on my budget.

Simple recipe. I didn’t have enough milk so I used a cup of carnation evaporated milk to make up the difference. I followed baking instructions and then top it with honey when it was done baking. The texture wasn’t as fluffy as I would like but it may be due to the milk substitution I made and the taste was a big doughy for me. I can slice them down the middle and toast them to reheat them, add a little jam and I’m sure they’ll be fine.

Easy to make.Had all ingredients ready to go before oven heated up to 450

These were so good! I followed the recipe exactly except I didn’t have buttermilk on hand; it’s just not something I keep in the fridge. So I just added 2 tbsp vinegar to 2 cups milk and then used the amount needed for the recipe. I also only had salted butter and so I just halved the amount of salt the recipe called for. I love how the top and bottom of the biscuits have a nice crunch to them. I will def make them again!

This recipe is super easy and came out perfect!! Very tasty with my homemade Amish pumpkin butter!

These came out great! I cut the sugar down to 2 teaspoons. Added diced ham and shredded cheese. Cooked them in a 9x13 pan. Delicious! Great breakfast. I will make them again.

I love this! Will definitely be making it again. So buttery and flaky in the top. Not gooey even though my baking dish was smaller