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Cinnamon Sugar Butter Swim Biscuits

These deliciously buttery biscuits, swimming in melted butter and topped with cinnamon sugar, are a comfort food classic perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 2 1/2 cups all-purpose flour Can substitute with gluten-free flour.
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar For sweetness in the dough.
  • 1/4 teaspoon kosher salt To enhance flavors.
  • 2 cups buttermilk Can substitute with regular milk + vinegar.
  • 1/2 cup unsalted butter, melted Use high-quality butter for best taste.
  • 1/4 cup light brown sugar, packed For caramel-like sweetness.
  • 1/4 teaspoon ground cinnamon For the dough.
Topping
  • 2 tablespoons granulated sugar For sprinkling on top.
  • 1/4 teaspoon ground cinnamon To mix with sugar for topping.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. In a medium bowl, whisk together the flour, baking powder, granulated sugar, and kosher salt until well combined.
  3. Pour in the buttermilk, stirring gently until mostly combined. It's okay if it’s a little shaggy.
  4. In a small bowl, combine melted butter, brown sugar, and ground cinnamon.
  5. Pour the melted butter mixture into an 8x8-inch baking dish, tilting to coat the bottom evenly.
Baking
  1. Carefully place the dough on top of the butter in the baking dish, spreading it towards the edges.
  2. In another small bowl, combine 2 tablespoons of granulated sugar with the remaining 1/4 teaspoon of ground cinnamon, then sprinkle about 1 tablespoon of this mixture over the unbaked biscuits.
  3. Using a sharp knife, score the unbaked dough into 9 equal squares.
  4. Bake for 28-30 minutes or until golden brown and tops are crispy.
  5. Once removed from the oven, sprinkle the remaining cinnamon sugar mixture on top and serve warm.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Can also refrigerate for about a week or freeze for up to 3 months.