Cheddar Butter Swim Biscuits

No ratings yet

Cheddar Butter Swim Biscuits are soft, cheesy, and rich with garlic flavor, baked in butter for the perfect quick and easy bread side.

Prep Time5

Cook Time25

Additional Time10

Total Time40

Course: Bread, Breakfast

Cuisine: American

Servings: servings

Author: Jamie Sherman

Preheat oven to 450°F.
In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and garlic powder until well combined. Stir in cheese.
2 ½ cups all-purpose flour, 4 tablespoons baking powder, 2 teaspoons granulated sugar, 2 teaspoons kosher salt, 1 ½ teaspoons garlic powder, 1 cup sharp yellow cheddar cheese
Pour in buttermilk and mix until just combined. Do not overmix.
1 ¾ cups buttermilk
Spread melted butter evenly in an 8x8-inch square baking pan. Add dough and press into an even layer. It’s fine if the butter rises above the dough.
½ cup unsalted butter
Cut dough into 9 pieces by making two vertical and two horizontal cuts.
Bake for 25-30 minutes, until edges are golden brown and center is cooked through.
Cool in pan for 10 minutes before serving.

Cool biscuits completely.
Wrap each biscuit in foil, then place it in a freezer bag or an airtight container.
Freeze up to 3 months.
Thaw at room temperature before reheating.

Do not overmix the dough, or biscuits may be dense.
Place a baking sheet on the oven rack below the pan if your baking pan is shallow to catch any butter overflow.
Use sharp yellow cheddar for the best flavor and appearance, but any cheese works.
Reduce salt to 1 teaspoon if using table salt instead of kosher.
If you don’t have buttermilk, add two tablespoons distilled white vinegar or lemon juice to a measuring cup, then fill with milk to 1 ¾ cups. Let it sit for 10 minutes before using.

Cast-iron skillet - Prepare the same way, spreading butter in the skillet before adding the dough.
Muffin tin - For individual portions, divide dough into a greased muffin tin. Reduce bake time to 18-22 minutes.