Butterswim biscuits. No kneading, no cutting in butter. Just mix and pour. To the pan that you’re going to make your biscuits in, put one stick, yes, one stick of butter and place that into your oven while it’s preheating to 400°. In another bowl, add 2 and 1/2 cups of allpurpose flour, 1 tbsp of sugar, 1 and 1/2 tesp of salt, and four teaspoon of baking powder. Give that a good mix to make sure everything is nice and incorporated. And then add in 2 cups or 1 16 oz bottle of buttermilk. Now, you don’t have to use buttermilk. I do recommend it. You can use regular milk. The batter will be on the thinner side and I feel like it won’t give you that biscuit taste, but it’s still good. Mix it up with a wooden spoon and then scrape your sides down with a spatula. Remove your pan with your melted butter and then pour your biscuit mixture on top. Hardest part about this recipe is making sure you don’t spill your butter everywhere, trying to spread your biscuit mixture out. Once you’ve smoothed your dough out and gotten it to all four corners, making sure it’s even on the top, cut into nine even squares. Place into your 400°ree oven for 20 to 25 minutes or until nice and golden on top. Now, don’t be like me. Let them cool a little bit more cuz these babies were hot. Add your favorite toppings: jam, butter, or honey. I chose to add my blueberry jam. And let me tell you, I don’t think I will ever roll biscuits again. The original creator that came up with this concept is Jess, and she has some amazing recipes. Now go make you
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1 stick of butter to 8×8 or 9×9 pan. Place in oven while preheating to 400 degrees
To a separate bowl add 2 1/2 cups of AP flour, 1 Tbls sugar, 1 1/2 tsps salt and 4 tsps baking powder. Mix and add 2 cups of buttermilk. Mix again until incorporated.
Take butter dish out of oven pour biscuit mix over the butter and smooth out until the pan is filled. Cut into 9 equal squares. Bake for 20-25 minutes or until golden!
OG creator is Jessica Tribble!
Try apple butter😚
I used to work at a group home. Every Saturday, I made these biscuits with sausage gravy. I had to make them in a sheet pan.
This is a very old farmhouse recipe I have had since the 1070's. Came from a farm wives recipe book. Slight changes over time have noted, but they are all good. I love the ease of this recipe, and have enjoyed the biscuits over the years.
Mill soft wheat / rye you can use a coffee mill freeze grain make as soon as milled Use aluminum, free baking soda Celtic salt or Redmond real salt salt free butter and of course your buttermilk
Im always seeing these good-looking recipes, knowing that I can't eat them being type 2 diabetic.
Buttah! Yummmmm!
I love how simple this was. I’m a biscuit and gravy girl, so this changes the game. Jam and honey sounds fun too. Cheddar Bay was my initial thoughts when I saw the butter part.
🎉🎉🎉
Sweet milk biscuits are just as good as butter milk ones. I'm 66. My granny taught me to make biscuits when I was 6. Standing on a stool by the table. Muah 💋
Yummy
I make fantastic cat head buiscuts but I make thes far more often. They are awesome
This is why everyone is so fat.
That is wild. It is exactly how I make my cornbread… Melt a 😮stick of butter in a cast iron pan, take it out when it is super-hot, pour in the batter and listen to it sizzle. Then, back in the oven. Those biscuits look heavenly! You might tell your viewers that you can make your own buttermilk. Just blend a tablespoon or so of lemon or apple cider vinegar into your milk and let it rest. I can’t remember the last time I bought buttermilk. Two things I always have on hand is milk and lemons. So there you have it. I really enjoyed your video, and I will definitely be making those biscuits TOMORROW! 😋 P.S. I have liked and subscribed! See you around!
ABSOLUTELY DELISH❤
WOW!!!
Omg😮it's horrible
❤❤❤
Yum ❤
I just made fresh elderberry jam! This, elderberry jam, and clotted cream is my dream breakfast for tomorrow
You destroyed it with the sugar
We do something similar passed down from generations it’s done on top of the stove in a cast iron skillet we call it hoe cake
5 lbs fresh elderberries (de-stemmed, rinsed)
1 lb staghorn sumac flower cones (fresh or dried)
1 cup honey (adjust to taste)
8 oz black birch bark (or 1 stick cassia/cinnamon bark)
1 tsp fresh chamomile flowers
🔪 Instructions:
Infuse spices:
In a large pot, simmer black birch or cassia bark and sumac cones in ~4 cups of water for 20 minutes to extract aroma and acidity.
Add elderberries:
Add the cleaned elderberries and simmer for 30–40 minutes, stirring often and gently mashing the berries.
Strain solids:
Strain the mixture through a fine mesh or cheesecloth. Press to extract maximum juice.
Return liquid to pot.
Place strained juice back on heat.
Sweeten with honey:
Stir in 1 cup honey (or to taste). Adjust sweetness based on tartness of berries and sumac.
Add chamomile:
Once sweetened and removed from heat, stir in fresh chamomile flowers. Cover and steep for 10 minutes to infuse the delicate floral note.
Bring to a gentle boil:
Bring jam to a soft boil for 3–5 minutes to fully incorporate honey and stabilize texture.
Jar and cool:
Pour into sterilized jars while hot. Allow to cool and set. Refrigerate or water-bath process for shelf storage.
🌿 Tasting notes:
Boldly tart with a sweet and floral finish. Pairs beautifully with biscuits, smoked trout, yogurt, or wild tea