COWBOY BUTTER SWIM BISCUITS
These cowboy butter swim biscuits are rich, buttery, and bursting with bold flavour. Infused with garlic, herbs, and spice, they bake in melted butter for an irresistibly crisp edge and tender, fluffy centre.
Ingredients
For the Cowboy Butter:
- ½ cup 1 stick unsalted butter
- 1 garlic clove minced
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 teaspoon Dijon mustard
- ½ teaspoon lemon juice
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 ½ cups buttermilk
Instructions
Preheat Oven:
- Preheat oven to 450°F (230°C). Pour melted cowboy butter into an 8x8-inch baking dish or skillet.
Make Cowboy Butter:
- Melt the butter in a small saucepan. Stir in garlic, parsley, Dijon, lemon juice, red pepper flakes, salt, and pepper. Pour into baking dish.
Mix the Biscuit Dough:
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Add buttermilk and stir just until combined. Do not overmix.
Add to Pan:
- Pour biscuit dough over the butter in the dish. Use a spatula to spread it evenly. Score into 9 squares with a knife for easy cutting after baking.
Bake:
- Bake for 25–30 minutes, until golden brown and crispy around the edges.
Serve:
- Cool for 5 minutes, then slice and serve warm with extra cowboy butter or honey.
Notes
- Make Ahead: Prepare the cowboy butter in advance and store in the fridge. Warm before using.
- Flavour Twists: Add shredded cheddar or chopped chives to the biscuit dough for variation.
- Serving Suggestions: Pair with grilled meats, chili, or enjoy as a spicy snack on its own.
- Allergy-Friendly Options: Use plant-based butter and dairy-free milk with vinegar to make a vegan version.
- Storage Tips: Store leftovers at room temp for 1 day or refrigerate up to 3 days. Reheat in the oven to refresh texture.