Butter-Swim Biscuit Mix

🧂 Ingredients

• 2 ½ cups flour

  can substitute ½ whole wheat or up to ⅓ cornmeal or rye flour
• 1 tbsp baking powder
• 2 tsp sugar
• 1 tsp salt
• ½ tsp baking soda
• 1 stick butter

  melted in baking pan
• 2 cups buttermilk

  or add 2-3 tsp lemon juice or vinegar to whole milk

Instructions

• 1 Get out all of your dry ingredients and jars or bags, if batch-prepping. If you
  are just making a single batch, start pre-heating the oven.
• 2 For batch prep, measure out all of the dry ingredients into a mixing bowl or
  directly into your storage containers. When measuring the flour, fluff up the
  flour with the measuring cup and then scoop or spoon the flour into the
  measuring cup, rather than scooping with the cup directly into the compacted
  flour.
• 3 Sift the baking powder, baking soda, sugar, and salt over the flour in the bowl
  or container and mix well with a whisk to incorporate before scooping into the
  jar or storage container (or put a lid on the jar or seal the baggie, and shake
  well to mix ingredients thoroughly).
• 4 Label and date your containers and store in a cool, dry place. Use mix within
  one year (sooner if you used whole grain flours in your mix, or store mix in the
  freezer so the oils in the whole grains don't go rancid). You can store this
  longer in sealed mylar bags with oxygen absorbers, but longer term storage risks
  a denser or lower quality product as baking powder loses effectiveness over
  time.
• 5 Place a baking dish (I bake these in an aluminum 7×11 pan, for a yield of 8
  thick biscuits, but most people bake these in square 8×8 or 9×9 pans and get 9
  biscuits) on a sheet tray in the oven, and add the butter. Preheat oven to 450℉.
• 6 Note: The sheet tray is optional, but makes it easier to handle the pan without
  getting butter on your pot holders or oven towels, and more importantly,
  protects your oven from any spills for easier cleanup, especially if you are
  using one of the smaller pan sizes which may bubble over while they bake, so I
  recommend using one!
• 7 Remove the pan from the oven once the butter melts. I set a timer for 5 minutes
  so I don't forget, but every oven is different, so check yours sooner until you
  know how long it takes! While the oven is heating and the butter is melting,
  make your batter.
• 8 In a medium mixing bowl, combine the biscuit mix with the buttermilk. If you
  don't have buttermilk, you can acidify fresh "sweet" milk with a few teaspoons
  lemon or neutral vinegar- mix this first before adding to dry ingredients.
• 9 Stir gently but well, folding with a rubber spatula or wooden spoon until wet
  and dry ingredients are incorporated. Do not overmix- you don't want to develop
  the gluten in the batter, just mix through. A few small lumps are ok (like a
  very thick pancake batter).
• 10 Pour the thick biscuit batter into the prepared pan of melted butter, using a
  flexible spatula to scrape all the batter into the baking dish. Using the
  spatula or a butter knife, trace a grid in the batter to portion the biscuits.
  Don't worry if they're not fully separated, you just want to make a line of
  melted butter through the batter so they bake evenly and are easier to portion
  later.
• 11 Bake the biscuits for 20-25 minutes (you may need to adjust baking time for your
  oven and size of pan). Remove from oven when they are golden brown and pass the
  skewer test (insert a clean bamboo or metal skewer into the center- when they
  are done, the skewer may be buttery or moist but not coated in batter or sticky
  dough).
• 12 While biscuits are still hot, use a thin metal spatula or butterknife to
  re-trace the lines you made before baking, to fully separate your biscuits.
• 13 Like all biscuits, these are best piping hot out of the oven, but also can be
  made ahead and gently reheated. Store well-covered in the fridge or freezer.

Nutrition Info