In the time it takes to preheat the oven, you can have this, crisp, buttery, FABULOUS Biscuit Focaccia stirred together and ready to bake! Serve it for breakfast, brunch or in the bread basket for dinner. NO ONE has to know the ridiculously easy part!
I can't even tell you how thrilled I am about this Biscuit Focaccia recipe. It's easy, actually ridiculously easy, and comes together so quickly. But I have to admit it does have another name... I decided to forego that part, at least upfront, because I thought that you might skip right past this post if I called it by its usual moniker. I sure did in the past and I didn't want you to make the same foolish mistake and miss this fabulous breakfast, brunch or bread basket treat.
A delicious amalgamation!
Biscuit focaccia? Yes! If you take a buttery, tender, crisp-crusted biscuit and marry it with a beautiful round of delicious focaccia, the result would be this fabulous conglomeration that I'm sharing with you today!
So what's the REAL name? Well, now that you've seen a few pictures and read a description, I think it's okay to tell you the authentic name for this wonderful bread. Butter Swim Biscuits.
Do you see why I didn't want to share that name right away? I've been seeing recipes for Butter Swim Biscuits come through a variety of culinary feeds that I subscribe to for the past few months. Honestly, I didn't even look at the recipes, the name just turned me off. Biscuits swimming in butter? Biscuits have enough butter without swimming them in butter. No thank you!
But after seeing the umpteenth rendition pass me by, I decided to take a look at what all this hype was about. And guess what? These biscuits don't have any more butter than our super popular, Ridiculously Easy Buttermilk Biscuits... just a different technique. And actually easier than the Ridiculously Easy biscuits, WAY easier!
I didn't waste any time giving these Butter Swim Biscuits a try. But I decided to also give them my own little twist. Instead of baking them in a square pan (as most of the recipes instruct), I decided to use a 9-inch round cake pan and cut it like I do my Ridiculously Easy Focaccia Bread.
It took a few tries to get things just right but I absolutely LOVE this Biscuit Focaccia with its crispy crust and super tender interior and I think you will too!
How to make Biscuit Focaccia aka Butter Swim Biscuits
This is the crazy part. Ready? This is how the recipe comes together - in less time than it takes to preheat your oven.
- Preheat your oven to 450˚F (232˚C)
- Spray a 9-inch cake pan with non-stick spray. Add a round of parchment paper to prevent sticking. Place 4 ounces of butter (room temp or cold... it doesn't matter!) in the pan.
- Mix together flour, sugar, baking powder, baking soda and salt in a medium size bowl.
- Measure out 1¾ cups of buttermilk.
- When the oven is preheated, add the pan with the butter to the oven until it's melted.
- Stir together the flour mixture with the buttermilk.
- Add the dough to the pan with the melted butter and press the dough out with your fingers.
- Bake until golden brown and crisp.
- Wipe the drool off of your mouth and try to let the Biscuit Focaccia cool just a bit before indulging!
That's it! See what I mean, Ridiculously Easy!
And speaking of Ridiculously Easy, if you're a long-time follower of The Café, you know all about our Ridiculously Easy recipes but if you're new here, you don't want to miss out on this wonderful collection of recipes. You can read all about these popular recipes in this post and check out the whole collection here, but my condensed definition of our Ridiculously Easy recipes is "the ones that make you look like a kitchen rock star with minimal effort on your part"!
This Biscuit Focaccia will do just that!
How to serve this focaccia
Really, the sky's the limit! Here are a few ideas:
- As I mentioned earlier, this Biscuit Focaccia is fabulous for breakfast and is wonderful served with bacon and eggs. Slice it in strips and add a smear of butter (pictured above) while it's warm - it doesn't get much better! You can also spread slices with honey or the delicious Raspberry Freezer Jam pictured below (this jam can be made any time of year with fresh or frozen berries!).
- It's also fabulous for brunch served with a Strada, Fritatta or this Italian Polenta Breakfast Casserole.
- Pair it with soup or salad.
- Serve it in a bread basket for dinner.
- Use it as a dipping bread with good olive oil and a drizzle of balsamic vinegar.
- If there are leftovers, we love to cut thick slices, butter them lightly then toast them in a sauté pan and serve them alongside scrambled eggs, soups and salads... anything!
- Instead of cutting this bread in strip slices, cut it in wedges then halve the wedges horizontally and use them for sandwiches, so good!
I hope I've convinced to try this Biscuit Focaccia recipe! I think it will become a "go-to" at your house as it has at ours! Bon Appétit!
P.S. Although this recipe is super easy, be sure to read the tips below to ensure success as I've worked out all the little kinks that you might run into.
Café Tips for making this Ridiculously Easy Biscuit Focaccia
- This recipe works best in a round 9-inch cake pan with sides that are at least 2 inches tall. Most cake pans made these days have 2-inch sides. If your pan is older though and is lower than 2-inches, I would suggest to place your pan on a sheet pan to prevent a mess in the oven if any butter bubbles over the edge.
- I love these OXO Good Grips Pans. I've had mine for years and they look like new, despite FREQUENT use. (I also put mine in the dishwasher.)
- This Biscuit Focaccia calls for buttermilk. I like to use whole milk buttermilk but the low-fat variety will also work for this recipe.
- No buttermilk? No problem! Just put 2 tablespoons white vinegar in a 2-cup measuring container. Fill it with milk to the 1¾ make, give it a stir and wait 5 minutes. Then use as directed in the recipe.
- Don't skip the pan prep instructions. It might seem like overkill to spray the pan, line it with parchment and then melt butter in the same pan but the crisp bottom crust of this bread is "to die for" and you don't want it sticking to the pan. I learned that the hard way.
- Every oven is a little different so the baking time for this Biscuit Focaccia may vary a bit. Bake it until the top is a pretty golden brown then cover it with a piece of foil and bake another 2 minutes.
- Be sure to flip the bread out of the pan right away to keep that bottom crust crisp. If you let it sit in the pan, it will get soggy. I use two dinner plates for this. I place the first plate on top of the pan. Then, using two pot holders, I flip the pan over and the bread will release onto the plate. Then I place the second plate onto of the bread and flip one more time. Lastly, I slide the round of Biscuit Focaccia onto a cooling rack.
Thought for the day:
The Lord is my strength and my shield;
in him my heart trusts, and I am helped;
my heart exults and with my song,
I give thanks to him.
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
- ½ cup butter
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ¾ cups buttermilk
Preheat the oven to 450˚F (232˚C).
Spray a 9-inch round cake pan (with at least 2-inch tall sides) with non-stick baking spray. Line the pan with a round of parchment paper.
Place the butter in the prepared pan. Set aside.
Combine the flour, sugar, baking powder, baking soda and salt in a medium-size bowl. Stir well to combine then make a well in the center.
When the oven is preheated, place the prepared pan with the butter into the oven and set a timer for 3 minutes.
While the butter is melting in the oven, add the buttermilk to the well in the center of the flour mixture. Stir just until all of the flour is incorporated, making sure there isn’t any flour remaining at the bottom of the bowl.
Check the butter, if it’s not completely melted, give it another minute or two the remove the pan from the oven. Remove approximately two tablespoons of the melted butter to a small bowl and set aside.
Transfer the dough to the center of the prepared pan with the butter. Using clean buttered fingers (I just dip my fingers in the reserved butter), press the dough out to the edges of the pan in an even layer, creating small dimples in the dough. It’s fine if some of the butter creeps up over the top of the dough. Drizzle the reserved butter over the top of the dough.
Bake in the preheated oven for 15-17 minutes or until the top of the focaccia is a nice golden brown. Cover the pan with a piece of foil and bake for another 2 minutes. (Baking times may vary from oven to oven so check your bread towards the end and look for that pretty medium golden brown color before covering with the foil and baking an additional 2 minutes.)
Remove the focaccia from the oven and immediately flip it out of the pan onto a cooling rack. I use two dinner plates for this. I place the first plate on top of the pan. Then, using two pot holders, I flip the pan over, releasing the bread onto the plate. Then I place the second plate onto of the bread and flip one more time. Lastly, I slide the round of Biscuit Focaccia onto a cooling rack. You could also flip the focaccia right onto a cooling rack the use a large spatula to flip it right side up. Either way works!
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Adapted from Simply Texas