Swim Biscuits

Yayabeck

2 ½ cups All-purpose flour

2 cups buttermilk

1 stick butter (melted in pan)

4 tsp baking powder

2 tsp salt

4 tsp sugar

Preheat the oven to 450°F.

Combine all of the dry ingredients in a medium sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 even squares( like a tic-tac-toe grid).

Bake for 20 to 25 minutes or until golden brown on top. Allow the butter to be absorbed into biscuits before cutting.

You can customize these to make them more savory, like cheddar and chive biscuits. In that case, I would omit most of the sugar. You may want to add blueberries or raisins. The biscuits are sturdy, dense and soft, better eaten on the same day they're baked. They make a great egg, sausage, cheese and biscuit sandwich.

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