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Cowboy Butter-Swim Biscuits Recipe

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★★★★★

4.7 from 103 reviews

Cowboy Butter-Swim Biscuits are flaky, cheesy biscuits baked in a flavorful buttery mixture infused with garlic, mustard, horseradish, lemon, and spices. This recipe delivers tender, golden-brown biscuits that soak up a rich and zesty cowboy butter, perfect for serving alongside hearty breakfasts or savory meals.

Ingredients

Scale

Cowboy Butter

  • 8 tablespoons (1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 4 teaspoons whole-grain Dijon mustard
  • 4 teaspoons prepared horseradish
  • 1 tablespoon lemon juice (from 1/2 medium lemon)
  • 1/2 teaspoon smoked or regular paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Biscuit Dough

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 1 tablespoon finely chopped fresh chives
  • 1 1/2 cups cold buttermilk

Instructions

  1. Prepare Cowboy Butter: Preheat the oven to 400°F. In an 8×8-inch baking pan, combine 1 stick unsalted butter, minced garlic, Dijon mustard, horseradish, lemon juice, smoked paprika, kosher salt, black pepper, and red pepper flakes if using. Place the pan in the oven while it preheats and let the butter melt, about 7 minutes.
  2. Mix and Reserve Butter: Remove the pan from the oven and stir the mixture thoroughly to combine and coat the pan sides evenly. Transfer 1 tablespoon of this butter mixture to a small microwave-safe bowl and set aside to brush on the biscuits after baking.
  3. Make Biscuit Dough: In a large bowl, whisk together flour, baking powder, kosher salt, and baking soda. Add shredded cheddar and chopped chives; toss to combine. Pour in cold buttermilk and mix gently with a flexible spatula until a shaggy, sticky dough forms without any dry flour pockets.
  4. Assemble Biscuits: Transfer the dough directly into the baking pan with the melted cowboy butter. Press the dough evenly to touch all pan sides, letting it ‘swim’ in the butter. Use a metal bench scraper or knife to cut the dough into 9 equal squares by making two cuts vertically and two cuts horizontally down to the pan bottom, but do not separate the biscuits yet.
  5. Bake Biscuits: Bake for 25 to 27 minutes until the biscuits are puffed, golden brown, and a tester inserted in the center comes out clean. Remove from oven and immediately cut again along the scored lines fully separating the biscuits. Brush the tops with the reserved cowboy butter (warm it if solidified).
  6. Cool and Serve: Allow the biscuits to cool in the pan for at least 15 minutes before serving to let them set and absorb the butter flavors.
  7. Make Ahead & Storage: The cowboy butter can be prepared ahead by mixing all ingredients into room-temperature butter and refrigerating in an airtight container for up to 1 week. Store baked biscuits in an airtight container at room temperature for up to 3 days.

Notes

  • Use cold buttermilk to help create tender biscuits with a light crumb.
  • Pressing the dough into the butter and cutting it while raw helps the biscuits soak up the buttery flavor.
  • For spicier biscuits, include the optional red pepper flakes.
  • Reheat leftover biscuits gently and brush with warmed cowboy butter to refresh the flavor and moisture.
  • This recipe yields 9 large biscuits, perfect for a hearty breakfast or as a side for dinner.

Keywords: Cowboy Butter, Biscuits, Cheddar Biscuits, Buttermilk Biscuits, Garlic Butter, Savory Biscuits, Cheesy Biscuits

Find it online: https://busyrecipe.com/cowboy-butter-swim-biscuits-recipe/