Sourdough Butter Swim Biscuits

A metal serving spatula with one Sourdough Butter Swim Biscuit.

5 from 1 vote

These Sourdough Butter Swim Biscuits are soft and fluffy with crispy, golden-brown edges. Made with sourdough discard and baked in melted butter, they're ready in just 40 minutes or less, with no kneading or rolling required!

Prep Time10

Cook Time25

Total Time35

Course: Bread

Cuisine: American

Servings: biscuits

Author: Emily Christensen

Equipment

Ingredients

113 grams butter ½ cup, melted, I prefer salted
280 grams all-purpose flour 2 cups
14 grams baking powder 1 tablespoon
¼ teaspoon baking soda
5 grams salt 1 teaspoon
10 grams granulated sugar 2 teaspoons
120 grams sourdough discard ½ cup
300 grams buttermilk 1 ¼ cup
1 Tablespoon butter for topping, along with flaky salt

Instructions

Melt the butter: Preheat the oven to 450°F (232°C). Place the butter in an 8x8-inch baking dish and put it in the oven until melted, usually about 2-4 minutes.
113 grams butter
Make the dough: Whisk together the sourdough discard and buttermilk, then add in the dry ingredients. Gently mix until just combined. The dough should be thick and sticky, but spreadable.
120 grams sourdough discard, 300 grams buttermilk, 280 grams all-purpose flour, 14 grams baking powder, ¼ teaspoon baking soda, 5 grams salt 10 grams granulated sugar
Add dough to pan: Spoon the dough directly over the melted butter. Gently spread to the edges. (You aren't mixing the butter into the dough, it's meant to be dumped on top of the butter)
Cut the dough: Use a butter knife or bench scraper to cut through the dough, dividing it into 9 squares.
Bake: Bake for 22-25 minutes, until the tops are golden brown and cooked through. The internal temperature should reach 200°F (93°C).
Brush the tops with a tablespoon of melted butter and sprinkle with flaky salt. Serve warm.
1 Tablespoon butter

Notes

Avoid overmixing. Mix the dough just until combined to keep the biscuits soft and tender.
Use a metal baking pan. While a glass or ceramic pan will work, a metal pan conducts heat well, helping the biscuits develop crispy, golden-brown edges.
Let the biscuits rest briefly. Allow the biscuits to cool for a few minutes before removing them from the pan so they can absorb any remaining butter.

Nutrition