Butter Swim Biscuits

Preheat the oven to 220°C (425°F).
Place the butter in an 8 × 8-inch (20 × 20 cm) baking dish and let it melt in the oven. Remove once melted.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Pour in the buttermilk and gently stir until a soft, sticky dough forms. Don’t overmix.
Carefully spoon the dough directly over the melted butter. Don’t stir the butter into the dough.
Use a spatula to gently spread the dough evenly. Score it into 9 squares with a knife.
Bake for 20–25 minutes, until the top is puffed and golden brown.
Let the biscuits rest for 5 minutes, then cut along the scored lines and serve warm.

Don’t use cold buttermilk if your butter has just been melted—it can cause the butter to solidify. Room-temperature or slightly cool buttermilk works well.
For extra flavor, add ½ tsp garlic powder and 1 tbsp chopped parsley.
These are especially good served warm with honey, jam, or extra butter.