Description
Tender, fluffy biscuits baked in a pool of melted butter and swirled with sweet raspberry preserves — a delicious twist on classic butter swim biscuits.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cups buttermilk
- 1/2 cup unsalted butter, melted
- 1/2 cup raspberry preserves
Instructions
- Preheat oven to 450°F (230°C). Pour melted butter into an 8×8-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Pour in the buttermilk and stir until just combined; do not overmix.
- Pour the biscuit dough into the baking dish over the melted butter. Use a spoon to spread it evenly.
- Drop small spoonfuls of raspberry preserves on top and swirl gently with a knife.
- Use a sharp knife to cut the dough into 9 squares before baking.
- Bake for 25-28 minutes, or until golden brown and cooked through.
- Let cool slightly, then serve warm.
Notes
- Use your favorite jam flavor in place of raspberry if desired.
- Don’t overmix the dough to keep the biscuits tender.
- These are best served warm, straight from the oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 260
- Sugar: 8g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg