Butter Swim Biscuits
These Butter Swim Biscuits are a Southern classic that are rich, delicious, and made with just 5 ingredients. They’re the ultimate foolproof, no-fuss biscuit recipe for any occasion.
Butter makes everything better, and these ultra buttery, fluffy, Butter Swim Biscuits can’t be beat. They’re literally baked in a pool of melted butter for biscuits with crisp golden edges and soft centers. Our favorite stress-free biscuit recipe, Butter Swim Biscuits don’t require a rolling pin or biscuit cutter. Simply mix, pour, bake and enjoy.
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Buttery and crisp on the outside, yet soft and tender on the inside, Butter Swim Biscuits are made with simple pantry ingredients that lend big flavor. And they’re so easy, anyone can make this beginner-friendly recipe. We like to serve them for breakfast or brunch, holidays, or an easy side dish with dinner that everyone loves.
If you like biscuits for breakfast, be sure to try our Easy Buttermilk Drop Biscuits and these Layered Cinnamon Sugar Biscuits, too.
Table of Contents
Why You’ll Love This Recipe
- Easy one-bowl biscuit recipe. With just a handful of ingredients that get mixed together in one bowl, this recipe doesn’t get much easier. They’re no-fuss and foolproof each time.
- No kneading or cutting dough. These biscuits are uncomplicated, simple, and stress-free. No extra steps in this method.
- Crispy buttery edges with soft, tender centers. Perfectly crisp and golden on the outside and soft on the inside, these have the ultimate texture you crave in a biscuit.
- Ready in under 40 minutes. With a super simple method and quick bake time, these biscuits come together fast. Serve them to a hungry group in no time at all.
What are Butter Swim Biscuits?
Butter Swim Biscuits are ultra-rich, Southern-style buttermilk biscuits that literally get baked in butter. They’re easy to make in just one bowl, then the biscuits “swim” in melted butter while baking. This method creates a super rich flavor and texture. The biscuits have crisp, almost fried edges on the outside and are soft and tender on the inside.
Unlike traditional biscuits that are rolled out and cut into rounds with layers of butter incorporated into the dough to help them rise, Butter Swim Biscuits are simpler to make with a pourable batter that gets spread right into a pool of melted butter, then baked. The result is simply irresistible!
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Salted Butter: Rich and flavorful, melted butter is the star of the show here.
- All-Purpose Flour: The dense, soft base for the biscuit dough.
- Baking Powder: To help the batter rise just right.
- Salt: Just a pinch.
- Buttermilk: Tangy and rich, for flavor and texture.
Tools You’ll Need
- 9″x9″ Baking Dish or 3 Quart Baking Dish
- Mixing Bowl
- Liquid Measuring Cup
- Measuring Cups and Spoons
how To make butter swim biscuits
- Preheat oven to 450°F.
- Pour melted butter into a 9×9-inch (or 3-quart) baking dish.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- Stir in buttermilk until just combined (do not overwork).
- Spread dough over the melted butter in the pan.
- Score the dough into 8-12 squares before baking.
- Bake for 25-30 minutes or until golden brown.
Expert Tips
- Don’t over-mix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
- Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
- Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
- Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
- Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
- Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits.
Variations
- Cheddar butter swim biscuits. Add freshly grated sharp cheddar cheese to the dough for a cheesy twist.
- Garlic herb biscuits. Mix in fresh chopped herbs and minced garlic into the melted butter.
- Honey butter biscuits. Top the unbaked dough with a drizzle of honey before or after baking for a sweet twist.
- Jalapeño cheddar version. Add in finely chopped jalapeños and cheddar cheese for a classic flavor combination and some heat.
- Everything bagel seasoning topping. Sprinkle your favorite store-bought spice mix over the dough before baking for a savory, crunchy topping.
What To Serve with butter swim biscuits
Butter Swim Biscuits are delicious on their own, and they’re great as a part of a larger spread, too. Here are our favorite ways to enjoy them, and tasty ideas to serve them with.
- As a breakfast sandwich
- Alongside eggs and bacon
- With sausage gravy
- With jams, preserves and honey or hot honey
- For chicken pot pie
- With fried chicken or chicken fried steak
storage
Store leftover cooled biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days. If you won’t eat them by then, store the same way in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.
Freeze leftover biscuits wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.
Make these biscuits in advance to save time. Prep the dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time. But we suggest eating them fresh for the best flavor and texture.
Frequently asked questions
They’re called butter swim biscuits because the pourable biscuit dough is spread into a pool of melted butter. The biscuits are “swimming” in butter as they bake.
If you overmix the dough or use old baking powder, this could prevent the biscuits from rising correctly.
Yes – just omit the baking powder and salt from the recipe.
More Southern Baked goods
- Southern Biscuits and Sausage Gravy
- Homemade Pimento Cheese
- Chicken Fried Steak
- Southern Cornbread Dressing
Butter Swim Biscuits
Ingredients
- 1/2 cup salted butter melted
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 2 cups buttermilk
Instructions
- Preheat oven to 450°F.
- Pour melted butter into a 9×9-inch (or 3-quart) baking dish.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- Stir in buttermilk until just combined (do not overwork).
- Spread dough over the melted butter in the pan.
- Score the dough into 8-12 squares before baking.
- Bake for 25-30 minutes or until golden brown.
Notes
- Store leftover biscuits in an airtight container or wrapped in foil at room temperature for 1-2 days, or in the fridge for up to 5 days. Reheat in the oven at 350° for 10 minutes until warmed through.
- Freeze leftovers wrapped in foil or in an airtight container for up to 3 months. Thaw in the fridge or on the counter before reheating in the oven until warm and crisped.
- Make these biscuits in advance — prep dough and store it unbaked in the fridge overnight, then bring to room temperature before baking the next day. You can also fully bake and cool the biscuits, then serve at a later time.
Tips
- Don’t overmix the dough. Resist the urge to stir and stir. Mix the dough until it’s just combined, then leave it alone. This will give the biscuits the best soft and tender texture.
- Use fresh baking powder for the best rise. Be sure to check the expiration date! The fresher, the better, so the biscuits rise correctly for the best texture.
- Use a buttermilk substitute. If you’re fresh out, add 2 tablespoons of lemon juice or white vinegar to 2 cups of whole milk. It’ll slightly curdle and thicken to give the biscuit batter a similar taste and texture.
- Score the dough. Use a sharp knife to cut the unbaked dough into a grid. Cut straight down to the bottom of the pan so the butter can seep through to each edge for crispy pull-apart biscuits.
- Let biscuits rest before serving: Once they come out of the oven let them sit for a few minutes to fully absorb the butter so it evenly distributes in the crumb. This gives the biscuits that melt-in-your-mouth texture and flavor.
- Bake in a metal or glass baking dish for best results. These conduct the best heat and distribute heat evenly for the best overall texture in the biscuits..
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
