Sourdough Butter Swim Biscuits

Easy and uncomplicated, these Butter Swim Biscuits are the perfect last minute breakfast. The biscuit batter is baked in a pool of melted butter, the result is a tender, cakey biscuit that’s delicious served with a pat of salted butter and homemade preserves.



113 grams (1 stick) butter

113 grams (½ cup) sourdough discard

180 grams (1 ½ cup) milk

1/4 teaspoon apple cider vinegar

240 grams (2 cups) all-purpose flour

10 grams (2 teaspoons) baking powder

1/4 teaspoon baking soda

25 grams (2 tablespoons) granulated sugar

5 grams (1 teaspoon) Kosher salt


Prep: Preheat the oven to 450 F. Melt butter in an 8-by-8 pan while the oven preheats, about 5 to 8 minutes.

Make the batter: Combine sourdough discard, milk and apple cider vinegar. Stir together until the starter has dissolved. Fold the flour, baking powder, baking soda, granulated sugar and salt into the milk mixture. Gently stir until all of the flour is incorporated but don’t overmix or your biscuits may turn out dry and dense.

Bake: Carefully pour the batter over the melted butter, spread it evenly in the prepared pan. Bake the biscuits for 25 to 30 minutes or until the biscuits are golden brown. Move the pan to a wire rack and allow the biscuits to cool slightly before serving.

Serve: Cut the biscuits into 9 portions and serve with butter and jam or homemade preserves.

Store: These biscuits are best enjoyed the day they are baked but will store fine in an airtight container at room temperature for up to 3 days.


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