Baked in a pool of butter, Butter Swim Biscuits are faster and easier to make than traditional biscuits, with a soft, cakey interior and crispy edges.
biscuits
Baked in a pool of butter, Butter Swim Biscuits are faster and easier to make than traditional biscuits, with a soft, cakey interior and crispy edges.
Notes:
- Use an 8×8-inch pan for thick, tall biscuits. You can also use a 9×9-inch square baking dish, but the biscuits will be slightly shorter.
- Scoring the dough before baking helps to portion the biscuits properly and encourages even baking.
- To store leftovers, cool them completely, then wrap well with foil or plastic wrap. Store for up to 2 days at room temperature.
- Reheat biscuits in a low oven for 5-10 minutes before serving.
Nutrition Information
Serving: 1biscuit, Calories: 256kcal, Carbohydrates: 31g, Protein: 5g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 439mg, Potassium: 202mg, Fiber: 1g, Sugar: 4g, Vitamin A: 403IU, Calcium: 108mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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