Description
Cowboy Butter Swim Biscuits are rich, buttery, and perfectly soft on the inside with crispy, golden edges. Made with a simple dough that “swims” in butter, these biscuits are packed with a savory cowboy butter flavor, making them perfect for breakfast or as a side to soups, stews, or chili.
Ingredients
Units
Scale
For the biscuits:
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 1/2 cups (360 ml) buttermilk (or milk with 1 tablespoon vinegar)
For the cowboy butter:
- 1/2 cup (115 g) unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried parsley (or fresh parsley, chopped)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven:
- Preheat your oven to 450°F (230°C). Place a 9×9-inch (23×23 cm) baking dish in the oven to warm.
- Prepare the cowboy butter:
- In a small bowl, whisk together the melted butter, garlic, Dijon mustard, smoked paprika, red pepper flakes (if using), parsley, lemon juice, salt, and pepper.
- Mix the biscuit dough:
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Gradually stir in the buttermilk until just combined. The dough will be sticky.
- Assemble the biscuits:
- Remove the hot baking dish from the oven and pour in the prepared cowboy butter, ensuring it evenly coats the bottom.
- Scoop the biscuit dough into the dish, using a spoon or your hands to divide it into 9 roughly equal portions. They will spread and bake together.
- Bake the biscuits:
- Bake for 20-25 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve:
- Let the biscuits cool slightly before serving. Enjoy them warm with extra cowboy butter for dipping or as a side to your favorite dish.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce to the cowboy butter.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days.