Yes, you can use salted butter. If you do, consider reducing the added salt in the recipe by ¼ to ½ teaspoon to account for the salt in the butter.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then adding enough regular milk to reach the 1 ¾ cup line. Stir and let it stand for 5-10 minutes before using.
Why did my biscuits not rise properly?
This is often caused by overmixing the dough or using old baking powder. Ensure your baking powder is fresh and mix the batter only until the ingredients are combined.
You Must Know
Do Not Overmix
Overmixing the batter will develop the gluten in the flour, resulting in tough, dense biscuits. Mix only until no dry pockets of flour remain.
Score the Dough
Scoring the dough before baking is a crucial step. It allows the butter to penetrate the sections and makes it significantly easier to separate the hot biscuits after baking without tearing them.
Hot Oven is Key
A high oven temperature of 450°F (230°C) is necessary to create a burst of steam from the buttermilk and butter, which helps the biscuits rise quickly and achieve a light texture.
Storage Tips
Butter Swim Biscuits are best served immediately after baking. For storing leftovers, allow the biscuits to cool completely to room temperature. Place them in an airtight container or a resealable plastic bag. They can be stored at room temperature for 1-2 days. To reheat, warm them in a toaster oven or a conventional oven at 350°F (175°C) for 5-10 minutes to restore crispness. Microwaving is not recommended as it will make the biscuits soft and chewy.
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