Cowboy Butter Swim Biscuits
Ingredients:
2½ cups (312.5 g) all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup (113 g) medium cheddar cheese, shredded
2 cups (490 g) buttermilk
1 recipe cowboy butter, melted, with 1 tablespoon reserved for topping
Instructions:
Preheat Oven: Set your oven to 450°F (230°C).
Prepare Baking Dish: Pour the melted cowboy butter (reserving 1 tablespoon for later) into an 8×8-inch baking dish, ensuring the bottom is fully coated.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and kosher salt until well combined.
Add Cheese: Fold the shredded cheddar cheese into the dry mixture.
Incorporate Buttermilk: Pour the buttermilk into the flour and cheese mixture. Stir gently until just combined, being careful not to overmix. The batter will be slightly lumpy.
Transfer to Baking Dish: Carefully pour the batter over the melted cowboy butter in the baking dish, spreading it evenly to the edges.
Score the Dough: Using a knife, lightly score the top of the batter to create 9 squares. This will make it easier to separate the biscuits after baking.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown on top and a toothpick inserted into the center comes out clean.
Finish with Cowboy Butter: Once baked, remove the biscuits from the oven and immediately brush the tops with the reserved tablespoon of melted cowboy butter.
Serve: Allow the biscuits to cool slightly before cutting along the scored lines. Serve warm and enjoy!
Notes:
Cowboy Butter: This is a homemade compound butter loaded with herbs and spices, adding a burst of flavor to the biscuits.
Cheese Variations: While medium cheddar cheese is used in this recipe, feel free to experiment with other cheeses like Monterey Jack, Colby, or a blend to suit your taste preferences.
Storage: These biscuits are best enjoyed fresh on the day they're baked. If you have leftovers, let them cool to room temperature, wrap them tightly in aluminum foil, and store at room temperature for up to two days. To reheat, warm them in the oven at a low temperature for about 10 minutes.
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