Honey Butter Swim Biscuits
These are the simplest most satisfying biscuits you can make! It takes 10 minutes and no butter cutting needed. The flavor is unmatched because of the combination of honey and sourdough discard; these will definitely be your go to when making homemade biscuits.
❤️ Why You’ll Love Honey Butter Swim Biscuits
My favorite recipes are the ones that make a nostalgic kitchen staple, easier. These honey butter swim biscuits require no cutting butter, or rolling + stacking for flaky layers. You get a simpler homemade biscuit without sacrificing on flavor or texture! And no wasted dough. This recipe is an all-around win for me.
🍲 Ingredients
Flour – I use Kirkland’s organic, unbleached all-purpose flour for my recipes, and while organic isn’t always necessary, I always recommend unbleached flour.
Sourdough Discard – unfed sourdough discard that has no bubbles and has been stored inthe fridge.
Baking powder + soda – The leavening agent to these biscuits, which are absolutely necessary for their texture.
Salt – I love Pink Himalayan salt but you can use whatever you have.
Heavy Cream – I find this gives the best texture! But you can absolutely use regular milk or buttermilk instead.
Butter – one stick of melted butter.
Honey – 1/4 cup of your favorite honey!
👩🍳 How to Make Honey Butter Swim Biscuits
- Preheat your oven to 450 degrees.
- Start by melting 1 stick of butter and 1/4 cup of honey together and whisking.
- Pour the honey butter onto the bottom of your baking dish.
- In a mixing bowl, whisk together all your dry ingredients.
- Add your sourdough discard and heavy whipping cream to the bowl. Stir until just combine, don’t overmix! The batter will be soft and slightly sticky.
- Pour the dough directly into the butter filled pan, use your hands or a spatula to spread dough so it reaches all sides of the pan. The butter will pool around and over, which is good!
- Gently cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake on the middle rack for 25 – 30 minutes.
- Biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
- Let cool slightly before removing from your pan!
🪄 Tips and Tricks
- Spray your hands with some nonstick spray to help spread the dough out evenly in the pan before baking.
- Oven times DO VARY since different ovens have different hot spots so keep an eye out around the 20-minute mark! And rotate the pan if you see some spots are getting darker while baking.
- Eat within two days. Make sure to cover leftovers. If stored in the refrigerator, they will last for a week.
- Add a sprinkle of flaky salt before baking for a sweet/salty finish.
- Serve with jam, sausage gravy, or just a hot cup of coffee.
🗒 Variations
STAY TUNED! I’m about to turn swim biscuits into a sweet and a savory kitchen staple because of how easy and delicious they are. But here are some biscuit recipes I have right now that you might love:
- Sourdough Biscuits – Acts Of Sourdough
- Sourdough Biscuits and Gravy – Acts Of Sourdough
- Blueberry Lemon Biscuits – Acts Of Sourdough
- Cheese and Chive Biscuits – Acts Of Sourdough
- Chicken Pot Pie with biscuits – Acts Of Sourdough
🗒 Substitutions
- Heavy Cream: Milk, butter milk, or yogurt thinned out with some milk!
- Honey: Maple syrup or brown sugar.
-
Flour:
- Self-rising flour – Skip the baking powder and salt if using this
- Gluten-free 1:1 flour – Should work, but the texture may be a bit more delicate
- Whole wheat flour – Sub up to half for a nuttier flavor
- If you’re out of discard, just leave it out and slightly reduce the flour by 1–2 tablespoons.
🗒 Best served with
-
Breakfast!
- Slice in half and fill with:
- Fried or scrambled eggs
- Bacon or sausage gravy
- Sharp cheddar or brie
- A swipe of jam or hot honey
-
Sweet tooth!
- Drizzle with cinnamon-honey butter, fruit compote, or maple syrup
- Top with whipped cream and fresh berries for a biscuit shortcake situation
- Dip in vanilla glaze (like a cinnamon roll glaze drizzle!)
- As a side dish to a classic southern meal like roasted chicken or BBQ ribs.
👝 How to Store Leftovers
FREEZER STORAGE: Wrap each biscuit in plastic wrap or foil. Store in a freezer-safe bag or container. Thaw at room temp, then reheat in the oven or toaster oven.
OR, Eat within two days. Make sure to cover leftovers.
If stored in the refrigerator, they will last for a week.
🤔 Common Questions
If you’re out of discard, just leave it out and slightly reduce the flour by 1–2 tablespoons. Or you can substitute for Greek yogurt or applesauce.
Add a splash of milk until a sticky dough forms!
Honey Butter Swim Biscuits
Equipment
- 8×8 baking dish
- Spatula
Ingredients
Honey Butter
- 1 stick melted butter
- ¼ cup honey
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbs baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup sourdough discard
- 1 ¼ cup heavy whipping cream
Instructions
- Preheat your oven to 450 degrees.
- Start by melting 1 stick of butter and 1/4 cup of honey together and whisking.
- Pour the honey butter onto the bottom of your baking dish.
- In a mixing bowl, whisk together all your dry ingredients.
- Add your sourdough discard and heavy whipping cream to the bowl. Stir until just combined—don't overmix! The batter will be soft and slightly sticky.
- Pour the dough directly into the butter filled pan, use your hands or a spatula to spread dough so it reaches all sides of the pan. The butter will pool around and over, which is good!
- Gently cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake on the middle rack for 25 – 30 minutes.
- Biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
- Let cool slightly before removing from your pan!
