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    Cowboy Butter Swim Biscuits

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    Golden, outrageously buttery, and melt-in-your-mouth tender — Cowboy Butter Swim Biscuits are an irresistible Southern-inspired side that practically bake themselves. The magic is in the “swim”: the dough is nestled right into a pool of sizzling cowboy-style seasoned butter so every bite is rich, fluffy, and just a little crisp around the edges.

    Origin Cowboy Butter Swim Biscuits

    These biscuits take inspiration from the traditional “swim biscuit” method popular across the South, where the dough bakes submerged in melted butter instead of being cut or kneaded. The twist here is the addition of “cowboy butter” — a zesty, garlicky compound butter that packs extra flavor. It’s a nod to chuckwagon cooking and ranch-style meals that focus on big, bold taste without a lot of fuss.

    What I Love About This Recipe

    You don’t need any fancy equipment or special technique — just stir, pour, and bake. The biscuits rise tall and fluffy inside while the buttery base forms a golden, flavorful crust. They’re fantastic with chili, soup, or as a savory brunch treat. One bite and you’ll understand why these are so addictive.

    Also Read : Basic Congee

    Cowboy Butter Swim Biscuits
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    Cowboy Butter Swim Biscuits

    Recipe by RecipeWikki
    Course: Desserts
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    330

    kcal

    Ingredients

    • 1/2 cup (1 stick) salted butter, melted

    • 1 clove garlic, minced

    • 1 tbsp fresh parsley, chopped

    • 1 tsp Dijon mustard

    • 1/2 tsp smoked paprika

    • 1/4 tsp cayenne pepper (optional, for heat)

    • 1/2 tsp lemon juice

    • 21/2 cups all-purpose flour

    • 1 tbsp baking powder

    • 1 tbsp sugar

    • 1 tsp salt

    • 13/4 cups cold buttermilk

    Directions

    • Preheat oven to 450°F (230°C). Pour melted butter into an 8×8-inch baking dish or cast-iron skillet. Stir in the garlic, parsley, mustard, smoked paprika, cayenne, and lemon juice to make the cowboy butter.
    • In a mixing bowl, whisk flour, baking powder, sugar, and salt until combined. Pour in the cold buttermilk and stir just until a shaggy dough forms (do not overmix).
    • Carefully spoon the dough evenly into the butter-filled pan. Use a spatula or the back of a spoon to spread it to the edges.
    • Score the dough with a sharp knife into 9 squares (this helps portion them later).
    • Bake for 20–25 minutes, until the tops are golden brown and the edges are crisp and bubbling.
    • Cool a few minutes before serving warm.

    Notes

    • You can add shredded cheddar or chopped chives to the dough for extra flavor.
    • For even more richness, brush with extra melted butter right before serving.
    • These are best enjoyed fresh but can be reheated in the oven to restore crispness.

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