If you are searching for a treat that combines a tender crumb with warm, enticing flavors, look no further than this Cinnamon Sugar Butter Swim Biscuits Recipe. This delightful dish brings together fluffy biscuits bathed in a buttery cinnamon sugar sauce that pools lovingly beneath each tender bite, creating a perfect harmony of textures and tastes. Ideal for breakfast, brunch, or a cozy dessert, these biscuits are an absolute crowd-pleaser that will quickly become a beloved staple in your kitchen. Once you try this recipe, you’ll understand why it’s called the ultimate comfort biscuit experience.
Ingredients You’ll Need
The charm of this Cinnamon Sugar Butter Swim Biscuits Recipe lies in its use of simple, everyday ingredients that pack a punch when combined. Each item plays a crucial role in delivering the perfect texture, flavor, and rich color that makes these biscuits so inviting.
- All-purpose flour: The base that gives these biscuits their fluffy, tender structure.
- Baking powder: Helps the biscuits rise for a light, airy crumb.
- Baking soda: Works in tandem with the buttermilk to create a gentle lift and tender crumb.
- Salt: Enhances the flavors and balances the sweetness beautifully.
- Cold unsalted butter (for dough): Essential for flaky layers; cutting it in cold prevents over-mixing and tough biscuits.
- Buttermilk: Adds moisture and a subtle tang, creating tender dough.
- Melted unsalted butter (for the soak): Creates the luscious buttery pool these biscuits swim in.
- Granulated sugar: Provides sweetness that caramelizes during baking.
- Ground cinnamon: Infuses the dish with warm spice that perfectly complements the sweet butter.
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 even mixture creates the foundation for your biscuit dough and makes sure every bite has consistent flavor and lift.
Step 2: Cut in the Butter
Add your cold, cubed butter to the dry mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until it resembles coarse crumbs. This step is crucial for flaky layers that melt in your mouth.
Step 3: Add the Buttermilk
Pour in the cold buttermilk and gently stir just until the dough comes together. The dough will be shaggy and slightly sticky, but don’t overwork it; this keeps your biscuits tender and soft.
Step 4: Turn Out and Pat Down
Lightly flour your clean surface, then turn the dough out. Gently pat it into a rectangle about 1 inch thick, preparing it for cutting your biscuit rounds.
Step 5: Cut the Biscuits
Using a sharp biscuit cutter, press straight down to cut out circles about 2-3 inches in diameter. Avoid twisting the cutter to keep the edges clean and ensure your biscuits rise properly.
Step 6: Re-roll Scraps
Don’t throw away those dough scraps! Gently gather them, pat down again, and cut out more biscuit rounds to make the most of your batch.
Step 7: Melt the Butter
Melt your second half of butter fully using a small saucepan or microwave. This melted butter will be the delicious “swimming pool” your biscuits will soak in.
Step 8: Combine Sugar and Cinnamon
In a small bowl, whisk together the granulated sugar and cinnamon until uniformly mixed – this flavorful blend is the magic topping for your biscuits.
Step 9: Prepare the Baking Dish
Pour the melted butter into a 9-inch square or similar oven-safe baking dish. Spread it across the bottom evenly to set the buttery foundation.
Step 10: Arrange the Biscuits
Place your biscuit rounds closely together in the buttered dish. Nestling them allows for soft sides while the tops crisp beautifully.
Step 11: Sprinkle with Cinnamon Sugar
Generously sprinkle the cinnamon sugar over the tops of the biscuits, ensuring every bite will have that sweet, spicy hit.
Step 12: Bake
Bake in a preheated 400°F (200°C) oven for 20 to 25 minutes or until the biscuits achieve a perfect golden top and are cooked through.
Step 13: Cool Slightly
Let the biscuits rest in the baking dish for a few minutes so the buttery cinnamon sugar can soak in, making the biscuits incredibly moist and flavorful.
Step 14: Serve
Serve your Cinnamon Sugar Butter Swim Biscuits warm and straight from the dish, allowing everyone to dive into this cozy, irresistible treat.
How to Serve Cinnamon Sugar Butter Swim Biscuits Recipe
Garnishes
A dusting of powdered sugar or a drizzle of honey over the warm biscuits can elevate sweetness and add visual appeal. Freshly whipped cream or a smear of cream cheese frosting pairs wonderfully for a decadent touch.
Side Dishes
Pair these biscuits with fresh fruit compote or a bowl of mixed berries to add a refreshing burst of flavor. Savory breakfast sides like scrambled eggs or crispy bacon help balance the sweetness for a full, satisfying meal.
Creative Ways to Present
For a fancy brunch, serve these biscuits in individual ramekins, layering with dollops of cinnamon whipped cream or mascarpone. Alternatively, break them apart and use as the base for a cinnamon bread pudding, making the most of leftovers in a fun and creative way.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits stored in an airtight container at room temperature for up to two days. This helps maintain their soft, tender texture while preserving the buttery cinnamon sugar flavor.
Freezing
You can freeze unbaked cut biscuits by placing them on a baking sheet until firm, then transferring to a freezer-safe bag. When ready to bake, arrange frozen biscuits in the butter and cinnamon sugar mixture, adding a few extra minutes to the baking time.
Reheating
Reheat leftover biscuits gently in a warm oven (about 300°F/150°C) for 10 minutes to revive their softness and refresh the buttery cinnamon top. Avoid microwaving as it can make biscuits tough or soggy.
FAQs
Can I use regular milk instead of buttermilk?
Buttermilk’s acidity reacts with the baking soda to create the ideal rise and tenderness in these biscuits. If you don’t have buttermilk, try mixing regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.
What type of butter is best for this recipe?
Unsalted butter is best so you can control the salt content precisely. Using very cold butter for the dough is crucial for flaky layers, while melted butter is used for that luxurious cinnamon sugar soak.
Why shouldn’t I twist the biscuit cutter?
Pressing straight down without twisting prevents sealing the edges of the biscuit, which helps them rise evenly rather than flattening out, giving you soft, fluffy interiors.
Can I substitute brown sugar for granulated sugar?
Absolutely! Brown sugar will give a richer, more caramel-like flavor to the cinnamon sugar topping, adding deeper notes to the biscuits.
Are these biscuits suitable for freezing after baking?
Yes, once baked and cooled completely, you can freeze the biscuits in an airtight container for up to a month. Reheat them in a warm oven to enjoy as if fresh.
Final Thoughts
If you’re craving a warm, comforting recipe that’s simple yet utterly delicious, the Cinnamon Sugar Butter Swim Biscuits Recipe is your new best friend. Its perfect balance of softness, buttery richness, and sweet cinnamon flavor makes it a winner every time. Whether you’re serving it for a weekend brunch or a cozy night in, these biscuits will bring joy and smiles to every table. Give this recipe a try and prepare to fall in love with a timeless classic that feels like a warm hug with every bite.
Print
Cinnamon Sugar Butter Swim Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9-12 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Cinnamon Sugar Butter Swim Biscuits are light, fluffy biscuits coated in a delicious cinnamon sugar and butter mixture, baked to golden perfection. This recipe yields tender, buttery biscuits perfect for breakfast or a sweet snack, featuring a delightful cinnamon-sugar topping that caramelizes as they bake.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes
- 3/4 cup buttermilk, very cold
Topping
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt, ensuring they are evenly mixed for consistent biscuit texture.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture looks like coarse crumbs, which helps create flaky layers.
- Add the Buttermilk: Pour in the cold buttermilk and gently stir with a fork or spatula just until combined. The dough will be shaggy and slightly sticky, which is ideal for tender biscuits.
- Turn Out and Pat Down: Lightly flour a clean work surface. Turn the dough out and gently pat it into a rectangle about 1 inch thick, preparing it for cutting.
- Cut the Biscuits: Use a sharp 2-3 inch biscuit cutter to press straight down and cut the dough into rounds without twisting, which helps maintain biscuit rise.
- Re-roll Scraps (Optional): Gather any dough scraps, pat them into a rectangle again, and cut out additional biscuits for minimal waste.
- Melt the Butter: Melt the 1/2 cup of butter completely using a small saucepan or microwave-safe bowl, preparing it for the topping coating.
- Combine Sugar and Cinnamon: In a separate small bowl, whisk together granulated sugar and ground cinnamon until evenly mixed for the topping.
- Prepare the Baking Dish: Pour melted butter into a 9-inch square baking dish, coating the entire bottom to create a rich base for the biscuits.
- Arrange the Biscuits: Place biscuit rounds closely together in the butter-coated baking dish to allow them to bake and rise together.
- Sprinkle with Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture evenly over the tops of the arranged biscuits, ensuring each biscuit is coated for a sweet crust.
- Bake: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the biscuits are golden brown and cooked through.
- Cool Slightly: Let the biscuits rest in the baking dish for a few minutes after removing from the oven to set the topping.
- Serve: Serve the Cinnamon Sugar Butter Swim Biscuits warm, straight from the baking dish for the best flavor and texture.
Notes
- Use very cold butter and buttermilk to ensure flaky biscuits.
- Press the biscuit cutter straight down without twisting to avoid sealing the edges and to get fluffy rise.
- Re-rolling scraps helps minimize waste but avoid overworking the dough to keep biscuits tender.
- Serve warm for optimal taste and texture; leftovers can be reheated gently.
- For a richer flavor, you can use browned butter instead of melted regular butter for the topping.
