These Butter Swim Biscuits for a Crowd are a big-batch version of my popular Butter Swim Biscuits. Soft and fluffy on the inside with the same crispy, golden, buttery edges everyone loves, this recipe makes 24 biscuits in a 9×13-inch pan.
It is the exact answer to the question I get most often: “Can I double the Butter Swim Biscuits recipe?” Yes! And this version is tested so you get consistent results for holidays, family dinners, potlucks, or any time you need more biscuits.
Ingredients & Substitutions
- All-purpose flour: This gives the biscuits structure while still keeping them soft and tender. I recommend using all-purpose flour for the best texture.
- Baking powder: Baking powder helps the biscuits rise and gives them that light, fluffy texture. Since these biscuits are thick, a good amount of baking powder helps them bake up beautifully.
- Granulated sugar: Just a little sugar adds a hint of sweetness and helps balance the salty, buttery flavor.
- Kosher salt: Salt brings out all the flavors and keeps the biscuits from tasting flat.
- Buttermilk: Buttermilk gives these biscuits their soft texture and adds a little tangy flavor. If you do not have buttermilk, you can make a quick substitute by adding lemon juice or vinegar to regular milk and letting it sit for a few minutes.
- Unsalted butter: This is where the magic happens! The biscuit dough is poured right into melted butter, where it literally “swims” as it bakes. The butter works its way into the dough, creating soft, tender biscuits in the center with deliciously crispy, golden edges. I recommend unsalted butter so you can control the salt level.
Tips for
- Use a deep 9×13-inch pan so the butter and dough have room.
- The dough will be very sticky… that is normal and what you want.
- Cut the dough into squares before baking so the biscuits pull apart easily.
- Tent with foil after 20 minutes to prevent the tops from over-browning while the centers finish cooking.
- These are best served warm. The edges stay crispest right after baking.
FAQs
Why do Butter Swim Biscuits bake in melted butter?
The melted butter is what makes these biscuits so special! Instead of using butter inside the dough, the biscuit dough is placed right into a pool of melted butter. As the biscuits bake, the butter works its way into the dough, creating a soft, fluffy center and crispy, golden edges.
Can I make Butter Swim Biscuits ahead of time?
Yes! You can prepare the biscuit dough and spread it into the buttered pan shortly before baking. For the best texture, I recommend baking them close to when you plan to serve them so you get those warm, buttery edges.
Can I use a different size pan for this recipe?
This recipe was tested in a 9×13-inch baking dish. Because this is a larger batch, using a different size pan may change the baking time and the thickness of the biscuits.
Can I use regular milk instead of buttermilk?
Buttermilk gives these biscuits their soft texture and classic tangy flavor, but you can make a substitute if needed. Add lemon juice or vinegar to regular milk and let it sit for a few minutes before using it in the recipe.
How to Store Butter Swim Biscuits
Butter Swim Biscuits are best served warm, but leftovers can be saved for later. Store cooled biscuits in an airtight container at room temperature for up to 2 days.
To warm them back up, place them in a 300°F oven for a few minutes until heated through. You can also microwave individual biscuits for a few seconds, but the oven will help bring back some of the crispy edges.
Can I Freeze Butter Swim Biscuits?
Yes! These biscuits freeze well, which makes them a great option for busy mornings, holidays, or when you want to prepare ahead.
Let the biscuits cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months. When ready to serve, thaw at room temperature or warm them in the oven until heated through.
Butter Swim Biscuits for a Crowd
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 tablespoons + 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 4 cups (980 g) buttermilk
- 1 cup (2 sticks / 227 g) unsalted butter, melted, plus more for brushing if desired
Instructions
- Preheat oven to 450°F (232°C).
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Pour the buttermilk into the dry ingredients and stir just until combined. The dough will be very sticky, and that is exactly what you want for soft, fluffy biscuits.
- Pour the melted butter into a 9×13-inch deep baking dish.
- Transfer the sticky dough into the buttered pan. Use a spatula or lightly floured hands to gently spread the dough into an even layer.
- Using a sharp knife or bench scraper, cut the dough into a 4×6 grid to create 24 biscuits. Cut the biscuits directly in the pan before baking.
- Bake for 20 minutes. Then, loosely tent the pan with aluminum foil and continue baking for an additional 7 to 10 minutes, or until the tops are golden brown and the center biscuits are cooked through. The edges will be deliciously crispy from the butter.
- Remove from the oven and let cool slightly before serving warm. If desired, brush the tops with additional melted butter before serving.
Did you make this recipe?
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