Cinnamon Sugar Butter Swim Biscuits Recipe

If you are looking for an irresistible treat that combines the warm, comforting flavors of cinnamon, sugar, and rich butter with a tender, flaky biscuit, this Cinnamon Sugar Butter Swim Biscuits Recipe is exactly what you need. Imagine soft, buttery biscuits swimming in melted butter and topped with a generous dusting of cinnamon sugar, creating a perfect balance of sweetness and a hint of spice with every bite. This recipe is both simple to make and utterly satisfying, making it an absolute favorite for breakfast, brunch, or any cozy snack time.

Ingredients You’ll Need

These ingredients are straightforward and pantry-friendly, but each plays a crucial role in crafting the perfect texture and flavor. From the flour that forms the base of the biscuits to the cinnamon sugar topping that adds that signature sweetness and spice, every item has a purpose.

• 2 cups all-purpose flour, plus more for dusting: The foundation for your tender biscuits, flour provides structure and a soft crumb.
• 4 teaspoons baking powder: This leavening agent helps your biscuits rise fluffy and light with each bite.
• 1/2 teaspoon baking soda: A little extra lift and tenderness come from this helping to balance the acidity of the buttermilk.
• 1/4 teaspoon salt: Enhances the flavors and balances the sweetness beautifully.
• 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes: Cold butter creates those perfect flaky layers when cut into the dough.
• 3/4 cup buttermilk, very cold: Adds moisture and a slight tanginess that elevates the overall biscuit flavor.
• 1/2 cup (1 stick) unsalted butter, melted: This butter pools in the baking dish to create the “swim” effect and infuses the biscuits with luscious richness.
• 1/2 cup granulated sugar: Sweetens the topping just enough without overpowering.
• 2 tablespoons ground cinnamon: The star spice that brings warmth and an inviting aroma to your dish.

How to Make Cinnamon Sugar Butter Swim Biscuits Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, and salt in a large bowl. This ensures the leavening agents are evenly distributed, which is key for biscuits that rise perfectly every time.

Step 2: Cut in the Butter

Add your very cold, cubed butter to the dry mixture. Using a pastry blender or your fingers (working quickly to keep the butter cold), cut the butter into the flour until the mixture looks like coarse crumbs. Those little bits of butter are what create delightful flaky layers as they melt during baking.

Step 3: Add the Buttermilk

Pour in the cold buttermilk and gently stir with a fork or spatula just until everything is combined. The dough will be shaggy and slightly sticky, which is exactly right — don’t overwork it, or your biscuits won’t stay tender.

Step 4: Turn Out and Pat Down

Lightly flour your work surface, then turn the dough out. Gently pat it into a rectangle about 1 inch thick. The shape makes cutting uniform biscuits much easier.

Step 5: Cut the Biscuits

Use a sharp biscuit cutter about 2 to 3 inches wide. Press straight down firmly without twisting the cutter. Twisting can seal the edges and prevent the biscuits from rising properly.

Step 6: Re-roll Scraps (Optional)

Gather the dough scraps, gently press them down again into a rectangle, and cut out more biscuits. This helps you maximize your dough without overworking it.

Step 7: Melt the Butter

In a small saucepan or microwave-safe bowl, melt the remaining butter completely. This lovely melted butter is what your biscuits will swim in as they bake, making every bite moist and decadent.

Step 8: Combine Sugar and Cinnamon

Whisk together the granulated sugar and ground cinnamon in a separate small bowl. This fragrant mixture will be generously scattered over the biscuit tops for that classic cinnamon sugar finish.

Step 9: Prepare the Baking Dish

Pour the melted butter into a 9-inch square or similar oven-safe baking dish, tilting it to ensure the whole bottom is coated.

Step 10: Arrange the Biscuits

Place your biscuit rounds closely together in the baking dish, nestled side by side. This helps them rise upward instead of spreading outward, resulting in soft sides perfect for soaking up the cinnamon butter.

Step 11: Sprinkle with Cinnamon Sugar

Generously sprinkle the cinnamon-sugar mixture evenly over the biscuit tops. This will caramelize beautifully in the oven, creating a sweet, crackly topping.

Step 12: Bake

Bake your biscuits in a preheated oven at 400°F (200°C) for 20 to 25 minutes. They should turn golden brown on top and taste deliciously cooked through with a tender crumb.

Step 13: Cool Slightly

Allow the biscuits to rest in the baking dish for a few minutes after taking them out. This slight cooling lets the melted cinnamon butter soak into every nook and cranny.

Step 14: Serve

Enjoy your warm Cinnamon Sugar Butter Swim Biscuits fresh from the baking dish for the ultimate cozy indulgence.

How to Serve Cinnamon Sugar Butter Swim Biscuits Recipe

Garnishes

For an extra special touch, consider sprinkling additional cinnamon sugar on top just before serving or drizzling with a simple glaze made from powdered sugar and milk. Freshly chopped nuts or a dollop of whipped cream can also elevate these biscuits beautifully.

Side Dishes

These swim biscuits shine with a cup of coffee or tea, but you can also pair them with fresh fruit like berries or sliced apples for a vibrant contrast. A smear of cream cheese or your favorite jam makes a delightful accompaniment as well.

Creative Ways to Present

Try serving them family-style in the baking dish at your brunch table, surrounded by small bowls of honey, maple syrup, and butter pats for guests to customize their bites. Alternatively, stack them on a rustic platter layered with fresh herbs for a charming, country-inspired look.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Sugar Butter Swim Biscuits in an airtight container at room temperature for up to two days. They maintain their moist, tender texture beautifully without turning dry or tough.

Freezing

If you want to save some for later, freeze the baked biscuits in a sealed container or wrapped tightly with plastic wrap and foil. They’ll last up to two months and thaw quickly when needed.

Reheating

To enjoy warm biscuits another day, reheat them gently in a warm oven at 300°F for about 10 minutes or microwave individually for 15-20 seconds to bring back that fresh-from-the-oven magic.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used in a pinch, buttermilk is preferred because its acidity reacts with baking soda to create tender, fluffy biscuits with a slight tang. To mimic buttermilk, add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.

Why is the butter kept cold when mixing the dough?

Cold butter helps create flaky layers as it melts during baking. If the butter gets too warm and mixes thoroughly with the flour, the biscuits risk becoming dense and less tender.

Can I make these biscuits gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking mix designed for biscuits or cakes. Just be sure to check that your baking powder is gluten-free as well for the best results.

What if I don’t have a biscuit cutter?

No problem at all. You can use the rim of a drinking glass or simply cut the dough into squares with a knife. Just remember not to twist when cutting to ensure good rise.

How do the biscuits “swim” in the butter?

The melted butter lines the bottom of the baking dish, allowing the biscuits to bake in a moist, buttery pool. This unique baking method helps keep them incredibly soft and flavorful while forming a deliciously crisp bottom crust.

Final Thoughts

There is nothing quite as comforting as warm, buttery biscuits with a sprinkling of cinnamon sugar, and this Cinnamon Sugar Butter Swim Biscuits Recipe delivers exactly that with ease and deliciousness. Whether you’re feeding a crowd or simply treating yourself, these biscuits bring a slice of cozy sweetness to any table. I wholeheartedly encourage you to give this recipe a try — your kitchen (and your taste buds) will thank you!

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