High Altitude Butter Swimming Biscuits

A small spatula lifting up a high altitude butter swimming biscuit from a white ceramic pan.

High Altitude Butter Swimming Biscuits

Homemade biscuits made easy? Yes, please! But, these aren't your normal biscuits. These are High Altitude Biscuits that have been baked in a pool of butter...AND no kneading, no freezing butter, no biscuit cutters. Have biscuits in under an hour, that are soft on the inside and with a crispy butter baked bottom. Each bite is filled with cheesy, buttery goodness!

Course Side Dish, Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Resting Time 5

Total Time 50

Servings people

Calories 365kcal

Author Mara

Ingredients

2.75 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt
2 cups thick cut cheese I recommend tillamook farmhouse thick cut or hand sdredding your own
2 cups buttermilk
1 stick unsalted butter

Instructions

Preheat oven to 450°F. Next, in a large bowl, combine all-purpose flour, salt, and baking powder. Whisk until combined.
Add in thick cut cheese to the dry ingredients and use a silicone spatula to evenly distribute.
Next, add in buttermilk and stir with silicone spatula until just combined.
When oven is finished pre-heated, melt butter in a microwave safe bowl for 1 minute or until completely melted in the microwave. Then, pour hot melted butter in a 9x9 baking dish and swirl it around until it evenly coats the bottom of the pan.
Turn biscuit dough into the baking dish on top of butter. Using a spatula or small offset spatula and spread dough evenly. Roughly cut the dough into 9 even squares.
Bake for 30-35 minutes or until top is golden brown. Once you remove the biscuits from the oven. Let sit for up to 5 minutes, until butter is soaked into the biscuits. Serve and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.

Measure Flour Correctly! Don't just scoop flour out from the bag. It will usually weight much more than what you need. I have a small digital scale, I like to use when I measure flour. But you can also try using the spoon and level method to more accurately measure flour. Learn how to measure your flour properly here!

Use a Metal Spatula! The butter and cheese when baked creates the most amazing crusty bottom on the biscuits. A metal spatula helps make sure you can really get underneath the biscuits to ensure the delicious crispy bottom stays intact. Use something similar to this.

What altitude were these biscuits baked at? How do I adjust for my altitude I baked these biscuits at 5,280 ft! Check out this high altitude resource to adjust these cookies for your altitude.

What kind of cheese should I use for this recipe? Use High Quality Cheese! What makes these biscuits so amazing is the cheese! I recommend Tillamook Thick Cut or hand shredding your own for this recipe. Most grocery story cheese doesn't melt well in the oven.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition