Butter Swim Biscuits

01Method

1. 1

   Heat the oven to 450°F.

2. 2

   Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Pour in the buttermilk and stir just until a wet, loose dough comes together — a few small lumps are fine. Let the dough sit for 5 minutes while you get the pan ready.

3. 3

   Put the butter in an 8- or 9-inch square baking pan and set it in the oven until fully melted, about 3 to 5 minutes. Take the pan out of the oven and scrape the dough into the center over the melted butter. Using an offset or rubber spatula, spread the dough evenly to the edges of the pan — it's fine if some butter rises to the surface.

4. 4

   Lightly coat both sides of a bench scraper or large knife with nonstick spray and score the raw dough into 9 equal squares with two vertical and two horizontal cuts. Clean the scraper or knife, spray again, and retrace the cuts once more. The lines don't need to be perfectly sharp — the dough is loose and will partially fill back in.

5. 5

   Bake for 20 to 25 minutes, rotating the pan halfway through, until the tops are golden brown and the biscuits begin to pull away from the pan's edges. Butter may still be bubbling at the sides — that's normal. Let the biscuits rest at least 5 minutes so the butter absorbs, then slice along the scored lines and serve. These are best enjoyed the day they are made; any leftovers can be wrapped in plastic wrap and kept for up to 2 days. To reheat, unwrap, cover in aluminum foil, and warm in a 350°F oven for 5 to 10 minutes.