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Butter Swim Biscuits are the ultimate comfort food. They’re incredibly easy to make, with a rich buttery flavor that’s impossible to resist. Perfect for breakfast, brunch, or a cozy dinner side.
What Are Butter Swim Biscuits?
Butter Swim Biscuits are my latest obsession. Picture this: fluffy, tender biscuits that literally swim in melted butter as they bake, soaking up all that rich, buttery goodness. That’s why they’re called Butter Swim Biscuits – the dough is poured directly into a pool of melted butter in the baking dish.
They’re incredibly easy to make, with no need for rolling out dough or using a biscuit cutter. Just mix, pour, bake, and voilà – you have perfectly golden, buttery biscuits that are irresistible.
Before You Start
- Don’t Over-Mix: When stirring the buttermilk into the dry ingredients, mix until just combined. Over-mixing can make the biscuits tough.
- Preheat the Oven: Make sure your oven is fully preheated to 450°F (230°C) before you bake the biscuits. The high heat helps the biscuits rise quickly and develop a golden crust.
- Check for Doneness: Bake until the tops are golden brown and a toothpick inserted into the center comes out clean. This usually takes 20-25 minutes, but keep an eye on them as ovens can vary.
- Let Them Cool Slightly: Allow the biscuits to cool in the pan for a few minutes before cutting them along the pre-scored lines. This helps them firm up slightly and makes them easier to handle.
Ingredients You’ll Need
- All-Purpose Flour: It provides the right texture and structure. You can use whole wheat flour for a nuttier flavor, but the texture may be slightly different.
- Granulated Sugar: Adds a touch of sweetness and helps the biscuits brown.
- Baking Powder: Provides the leavening needed to make the biscuits rise and become fluffy.
- Salt: Enhances the overall flavor of the biscuits, so don’t skip it.
- Buttermilk: Adds moisture and a slight tangy flavor, and it also helps activate the baking powder for a better rise. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
- Unsalted Butter: Adds richness and creates a crispy, buttery crust. Melt the butter before using it. If you’re out of unsalted butter, use salted butter and reduce the added salt in the recipe.
First, preheat your oven to 450°F (230°C). In a large bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt. Tip: Whisking the dry ingredients helps distribute the baking powder and salt evenly, which results in a consistent rise.
Pour in 2 cups of buttermilk and stir until just combined. The dough will be sticky, which is exactly what you want. Tip: Avoid over-mixing to keep the biscuits tender and fluffy.
Pour ½ cup of melted unsalted butter into an 8×8-inch baking dish. Spoon the dough into the baking dish, directly on top of the melted butter. Use a spatula to spread the dough evenly. Using a knife, cut the dough into 9 squares. This helps the biscuits bake evenly and makes them easier to separate after baking. Tip: Scoring the dough before baking allows for easy separation and uniform baking.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Tip: Baking at a high temperature helps the biscuits rise quickly and form a beautiful crust.
Allow the biscuits to cool in the pan for a few minutes before cutting them along the pre-scored lines and serving. Tip: Letting them cool slightly makes them easier to handle and helps them set.
Frequently Asked Questions
How do I store leftovers?
Store any leftover Butter Swim Biscuits in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Can I freeze Butter Swim Biscuits?
Yes, you can freeze them! Place the cooled biscuits in a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months. Thaw at room temperature or reheat directly from frozen.
How do I reheat the biscuits?
Reheat the biscuits in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them for 20-30 seconds, but they may lose some of their crispiness.
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free flour blend. However, the texture may change slightly. Whole wheat flour will give a nuttier flavor, while gluten-free flour will make them suitable for those with gluten sensitivities.
Why is my dough so sticky?
The dough is supposed to be sticky for these biscuits. This helps them stay moist and tender. Just handle it gently and use a spatula to spread it in the baking dish.
Can I add any mix-ins to the dough?
Absolutely! Feel free to add shredded cheese, chopped herbs, or even crumbled bacon to the dough for extra flavor. Mix them in with the dry ingredients before adding the buttermilk.
More Delicious Biscuit Recipes To Try
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Butter Swim Biscuits
Butter Swim Biscuits are incredibly buttery and tender, baking in a pool of melted butter for a golden, crispy crust. These easy-to-make biscuits are perfect for any meal and come together in just 35 minutes. Enjoy them with your favorite savory or sweet toppings!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Preheat your oven to 450°F (230°C).
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Pour in the buttermilk and stir until just combined. The dough will be sticky.
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Pour the melted butter into an 8×8-inch baking dish.
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Spoon the dough into the baking dish, directly on top of the melted butter. Use a spatula to spread the dough evenly.
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Using a knife, cut the dough into 9 squares. This will help the biscuits bake evenly and make them easier to separate after baking.
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Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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Allow the biscuits to cool in the pan for a few minutes before cutting them along the pre-scored lines and serving.
Notes
- Use cold buttermilk for the best results; it helps activate the baking powder.
- Mix the dough just until combined to keep the biscuits tender.
- Score the dough before baking to make it easier to cut into squares after baking.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freeze cooled biscuits in a freezer-safe bag for up to 2 months; reheat in the oven or microwave.
Nutrition Information
Serving: 1servingCalories: 256kcal (13%)Carbohydrates: 31g (10%)Protein: 5g (10%)Fat: 12g (18%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mg (11%)Sodium: 318mg (14%)Potassium: 247mg (7%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 403IU (8%)Calcium: 128mg (13%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
