These butter swim biscuits are soft and fluffy on the inside with a crisp outside edge. They are SOO GOOD and will go with just about anything!
You need a good biscuit to go with just about any meal. Try these swim butter biscuits with this Fried Chicken, these Mashed Potatoes, and these amazing Green Beans for a meal the whole family will love!
What ARE Butter Swim Biscuits?
If you love a good biscuit then you are going to LOVE these! They are cooked in butter to make them soft, moist, and tasty. But they also have a delicious and crispy outside edge. The texture is just AMAZING. And you really can’t go wrong with a delicious biscuit. They are classic, simple and a side that everyone loves!
I can’t get over how easy this recipe is! In fact, you probably already have just about everything that you need to make them. You may just have to pick up some buttermilk. Or, you can make your own using this buttermilk recipe. I mean, you all know that I love a good recipe that screams home-cooked without having to spend the entire day in the kitchen! You will love these so much that you will want to include them in every meal! I know that I do!
Ingredients in Butter Swim Biscuits
You probably have just about everything that you need to make these delicious biscuits! See the recipe card below for a list of exact measurements.
Flour: I used all purpose flour and it worked great in this recipe!
Baking powder: This is what will help the biscuits rise and be fluffy.
Salt: The salt will help enhance the flavor of the biscuits.
Granulated sugar: I like to use a little bit of sure to sweeten them up just a touch.
Buttermilk: You can use store bought buttermilk or make this homemade buttermilk. It’s super easy!
Butter: I prefer to use unsalted butter so that I don’t have to change the amount of salt in the recipe.
Let’s Make Some Biscuits!
These swim butter biscuits only take a few minutes to put together! You will be drizzling honey and eating them before you know it!
Preheat: Preheat oven to 450°F.
Whisk dry ingredients: In a medium bowl, add flour, baking powder, sugar, and salt. Whisk ingredients to combine.
Mix in buttermilk: Pour in 2 cups cold buttermilk. Stir just until combined. Be careful not to over mix it.
Melt the butter and pour into pan. Add dough: Pour the melted butter into an 8×8 inch baking pan. Pour the dough on top of the butter. Evenly spread the batter into the pan.
Precut the squares: Using a knife, pre-cut 9 squares into the unbaked batter.
Bake: Bake for 25 minutes, or until the tops are golden and the biscuits are baked through.
Cool and serve: Allow the biscuits to cool for a few minutes before serving. Enjoy!
Tips and Tricks
These swim butter biscuits turn out perfectly soft and fluffy! Here are some baking tips to make sure that yours turn out just right.
Melting the butter: Watch your butter closely when you are melting it. You don’t want it to be so hot that it boils. Just melted enough that you can pour it into the pan!
Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your biscuits. After all, you just want to see how they are doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that they can bake unevenly. Keep the door closed and then just use the oven light!
Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! It can get rubbery if overmixed. So use room temperature ingredients so that you don’t have to mix so many lumps and do it on a lower speed!
How to Store Leftovers
If you are lucky enough to have leftovers of these swim butter biscuits, then you will be happy to know that they are super easy to store!
Refrigerator: Once they are cooled then place them in an airtight container. Put them in the fridge and they can last for 4-5 days!
Reheat: To warm them back up, simply warm them in the oven at the lowest temperature. This usually takes about 10 minutes! Or, you can pop them in the microwave on high for about 30 seconds to a minute or until they are warmed through!
What to Put On Butter Swim Biscuits
If you loved these swim butter biscuits and want to know what you can put on them, I have a bunch of ideas for you! Biscuits can be used as a side for breakfast, lunch or dinner! And in my opinion, there isn’t anything that you can’t put on them! Here are som ideas that will make them EXTRA delicious!
Chicken Stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.
Nothing says comfort food like a warm stew. I took one of my favorite Beef Stew Recipes and replaced the beef with chicken thighs. It is just as rich and comforting as beef stew and is perfect for those cold winter days! This tastes amazing when you serve it with some crusty bread and a delicious side salad! Then you will have an entire delicious meal that the whole family will love!
This chicken stew cooks in the oven for 1 ½ hours or until the chicken is super tender and falls apart easily. It is best to cut the celery, carrots, potatoes, and onions on the larger side. This will help them since they will be cooking for a long period of time in the oven without breaking down! Not only is this stew delicious but it’s super simple to make. Plus, when I can cook my entire meal, veggies included, in one pot… Well, I call that a win!
Ingredients for Chicken Stew
This stew is perfect for your family! This is comfort food at its finest! See the recipe card below for exact ingredient measurements.
Chicken: I like to use boneless skinless chicken thighs. They have the most flavor and hold up better when cooking for longer periods of time.
Salt: This will enhance all of the other flavors in the stew!
Pepper: I use just the right amount to add some flavor but I’m not adding any heat.
Butter: I used unsalted butter that’s at room temperature (for easier mixing)
Vegetables: Onions, carrots, baby potatoes and celery are added.
Spices: Bay leaves, fresh thyme and sage are added. Feel free to substitute dried in place of the fresh.
Dry sherry: You can also substitute white wine in place of the dry sherry or leave it out if you prefer.
Chicken stock: This gives the base of the dish a lot of flavor.
Cornstarch: This is used to thicken up the stew at the end!
Parsley: This will be a garnish on top!
How to Make Stew
Enjoy this homemade chicken stew this fall. Impress your family with how simple it is to make a hearty and delicious family dinner!
Preheat and prep: Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
Brown the chicken:Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won’t be fully cooked). Remove the chicken from the pan and set aside.
Saute the veggies: Add in the carrots, onion and celery to the pan and saute for 5 minutes.
Deglaze the pan: Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
Cook: Return the chicken to the pan along with the chicken broth, thyme, sage and bay leaves. Cover and place in the oven for 1 hour.
Add in potatoes and cook for additional 30 minutes: Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
Thicken the stew: To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
Serve: Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Understanding How to Make the BEST Stew
If you aren’t familiar with how to make stew, then there may be a few things that you need to know! Here are a couple of common questions that people have before cooking up this chicken stew. Once you know these then you will be a pro!
What does it mean to deglaze? So when it comes to making a stew, this is a super important step! When you are told to deglaze a pan it means that you are adding a liquid to your hot pan to release all of the carmelized bits at the bottom (the bits of dark brown from searing your meat and veggies). It’s what adds so much more flavor to the base of your stew! You’ve probably done this in recipes before and just didn’t know that there was a name for it!
Why thicken your stew? At the end of this recipe, it tells you how to add cornstarch to thicken your stew. The reason for this is because stew is not as thin as a soup. Stew is typically thicken and heartier. So, if you want that classic consistency then add in that cornstarch!
Why can’t I add the potatoes in at the same time as the other vegetables? You don’t add in the potatoes until about halfway through because they cook so fast. You don’t want your potatoes to turn out all mushy! So putting them in later helps them to keep their shape and cooks them so that they are just right!
How to Store Leftovers
Some people will argue that stew is actually better to eat the next day! And with this chicken stew… they may just be right! In fact, double the recipe and you can have this again for lunch or dinner during the week! If you have leftovers, here is how you can store them!
Refrigerate: Once your stew has cooled then place it in an airttight container in your fridge. It will last 3-4 days!
Reheat: When you are ready to eat your stew then take it out of the fridge and place it in a pot. You can reheat it on your stove on medium heat until heated through.
More Hearty Soups to Enjoy!
Soup is perfect on those cloudy cold days. It just makes everything seem less drab and more cozy! I’ve rounded up a few of my all time favorite tried and true soup recipes! There are all so different so that there is something for everyone! Try them all this winter season. The hardest part will be picking out which one is your favorite!
Chicken stew is hearty, filling, and comforting! It is the perfect dish for Sunday dinner or a cold rainy day! This chicken stew is made with potatoes, carrots, onions, celery, and chicken cooked until fall-apart tender.
Course Dinner, Main Course
Cuisine American
Keyword Chicken Stew, stew
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 8People
Calories 192kcal
Author Alyssa Rivers
Ingredients
1 1/2poundsboneless skinless chicken thighs
1tesapoonsalt
1/2teaspoonpepper
2Tablespoonunsalted butter
1largeonion, large dice
3mediumcarrots, sliced into ½ inch slices
3ribscelery, large dice
1/2cupdry sherry
1teaspoonfresh thyme
2teaspoonfresh sage
3whole bay leaves
1 1/2poundsmini tri-color potatoes, cut in half
4cupschicken stock
2Tablespooncornstarch
parsley for serving, if desired
Instructions
Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
Heat butter in a large dutch oven over medium high heat. Add in chicken and sear on both sides until golden brown, 2-3 minutes a side. (You just want to get color on the chicken it won't be fully cooked). Remove the chicken from the pan and set aside.
Add in the carrots, onion and celery to the pan and saute for 5 minutes.
Add in the sherry to deglaze the pan. Scrap the brown bites off the bottom of the pan.
Return the chicken to the pan along with the chicken broth, thyme, sage, and bay leaves. Cover and place in the oven for 1 hour.
Carefully remove the pot from the oven and add in the potatoes. Return back to the oven and cook for 30 more minutes or until the potatoes are tender.
To thicken the stew remove ¼ cup of the chicken broth liquid to a small bowl and whisk in 2 tablespoons of cornstarch. Add the mixture to the pot and bring to a rolling simmer on the stove. Cook for 1-2 minutes or until the sauce is thickened.
Remove bay leaves and top with fresh parsley and serve immediately with crusty bread for serving!
Notes
Updated on November 27, 2021Originally Posted on September 4, 2020
No comments:
Post a Comment