Craving a buttery, tender biscuit without a lot of fuss? These butter swim biscuits deliver in a big way!
What exactly are butter swim biscuits, you ask? These rich, buttery biscuits take the classic Southern favorite to a whole new level. Instead of the usual rolling and cutting, this recipe uses an indulgent twist—baking the dough as it ‘swims’ in melted butter. The result? Perfectly golden, crispy edges and irresistibly tender, buttery biscuits that will have you coming back for more.
Why You’ll Love This Butter Swim Biscuits Recipe
- Ultra-buttery. Every bite is infused with rich, melted butter, thanks to the unique swim method.
- Golden, crispy edges. Baking the dough in a bath of butter creates perfectly crisp edges while keeping the inside soft and tender.
- Simple ingredients. You only need some pantry staples and a bit of buttermilk to make these easy biscuits.
- Versatile. Serve them for breakfast with jam, as a side for dinner, or just enjoy them on their own.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Baking powder
- Granulated sugar
- Salt – I almost always bake with table salt. If using another type of salt, you’ll likely need to make adjustments. Learn more: Types of Salt for Baking
- Buttermilk – I encourage you to use buttermilk here if possible, but a DIY substitute will work well enough in a pinch. (See the tips section below for more info.)
- Unsalted butter – You’ll need melted butter here. I prefer to melt it and then pour into the pan versus melting it in the pan in the oven so that I can keep a closer eye on it and prevent it from over-cooking or making a mess.
How to Make Butter Swim Biscuits
- Prepare for baking. Heat the oven to 450°F. Set aside an 8-inch square baking pan.
- Mix the dry ingredients. Combine the flour, baking powder, sugar, and salt.
- Finish mixing. Mix the buttermilk into the flour mixture.
- Assemble. Pour the melted butter into the pan. Transfer the dough to the pan and spread evenly. Score the dough into 9 squares.
- Bake. Place the pan in the heated oven and bake 20 to 25 minutes, or until golden brown.
Tips for Success
- Don’t over-mix. The dough should just be combined, as too much mixing can lead to tough biscuits. The dough will be sticky, and that’s perfectly fine.
- Score before baking. This makes it easier to separate the biscuits after baking. You can use a sharp knife or a bench scraper to do this. I recommend cutting most of the way down into the dough.
- Buttermilk magic. Buttermilk adds a subtle tang and makes the biscuits super tender. I think buttermilk works best here but if you don’t have buttermilk on hand, try using a DIY buttermilk substitute.
Variations and Serving Suggestions
- Garlic & herbs. Add 1 teaspoon of garlic powder and 1 tablespoon of mixed dried herbs like rosemary, thyme, or parsley to the dough.
- Cheese. Sprinkle some grated Parmesan cheese on top of the dough before baking for a cheesy crust. Or stir 1/2 cup of shredded Cheddar cheese into the dough.
- Your favorite jam. Serve warm with jam for a breakfast treat. They’re also delicious with pepper jelly for a spicy snack.
- Dinner companion. These butter swim biscuits are a great side for soups, stews, or chili.
How to Store
Once the biscuits have cooled, store them in an airtight container at room temperature up to 2 days. They should stay soft, but the crispy edges may soften a bit. For longer storage, place the container in the refrigerator up to 5 days. Reheat them in a 350°F oven for a few minutes to regain their texture.
Can Butter Swim Biscuits Be Frozen?
If you want to freeze the biscuits, allow them to cool completely. Wrap each biscuit tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator or on the counter and reheat in the oven to refresh them.
More Biscuit Recipes
Butter Swim Biscuits
These butter swim biscuits are incredibly rich and buttery, with crispy edges and a soft, tender interior. They're quick, easy, and baked to perfection as they 'swim' in melted butter for an extra indulgent treat!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 & 1/2 cups (355ml) buttermilk, at room temperature
- 1/2 cup (113g) unsalted butter, melted
Instructions
- Preheat oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the buttermilk and stir until just combined. The dough will be sticky.
- Pour the melted butter into an 8” x 8” square baking dish. Transfer the dough to the pan, spreading it out evenly all the way to the edges. Score the dough into 9 squares using a sharp knife or a bench scraper.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
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6 Comments on “Butter Swim Biscuits”
Where’s the butter in the recipe?
Hi, Alice! I had it right in the discussion above but left it out of the recipe card. It’s been updated now. Thanks for the heads up!
In one place it says 400* oven and in another place it says 450*. Â Which is correct?
Hi, Walter! It’s 450°F. My apologies!
can i use homemade buttermilk?
Hi, Holly! I haven’t tried that, but it should work well enough. See the tips section above for more info.