Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have Butter Swim Bread if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my Blueberry Butter Swim Biscuits!
Butter Swim Biscuits
This recipe is from Simply Texas Butter Swim Biscuits. She mentions it is from her Grandma. I can only imagine how long it has been around!
It is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own homemade buttermilk. These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my Butter Swim Biscuit Blueberry Cobbler, Butter Swim Biscuits and Gravy, and Butter Swim Biscuit Chicken Pot Pie, just to name a few!
Butter Swim Biscuits Ingredients
As mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen.
Flour: All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness.
Sugar: Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top.
Buttermilk: If you don’t have any on hand, make your own buttermilk. I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.
How to Store Biscuits
Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:
- Bake biscuits.
- Allow biscuits to cool to room temperature.
- Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
- Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
- Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
How to Freeze Biscuits
Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.
Butter Swim Biscuits
Equipment
- Mixing bowl I like using glass mixing bowls like these
Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk
- ½ cup (1 stick / 113 g) unsalted butter, melted
Instructions
- Preheat the oven to 450°F.
- Add flour, baking powder, sugar, and salt to a medium bowl. Use a whisk to sift ingredients.
- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
- Pour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
- Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.
- Allow the butter to be absorbed into the biscuits before cutting and serving.
Video
Notes
Did you make this recipe?
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Just wondering, I am not a fan of anything buttermilk. Could I replace it with whole milk or heavy cream ?
You can make your own:
https://iambaker.net/how-to-make-buttermilk/
Made these for dinner tonight along with some elk steaks. It was our first time for both. These biscuits were so easy to make and delicious. I did (for this meal) add shredded cheese and garlic powder to the biscuit mix and garlic powder with parsley to the butter. I also just did big drop style biscuits equaling 9 total instead of trying to spread the dough. I will definitely make these again and can’t wait to try them plain. BOY were these good! Chef’s kiss! Thank you for sharing your recipe.
I make these weekly at least. They have a great flavor and are so good hot from the oven. I add more sugar(2 Tablespoons) and use 3 teaspoons baking powder and 1 teaspoon of baking soda. Our current favorite! So easy to make !!!
I have the recipe 3 stars due to it is an easy recipe. I didn’t really care for the texture and doesn’t really taste like a biscuit.
Thanks
Try baking a bit longer, I think you’ll love the texture then. 🙂
The recipe is great. I loved the flavour and texture of the biscuits.
Your recipe says 8×8 baking pan. The one you show is embossed. The Amazon pan you direct one to is 9×9 and not embossed.
I’m so glad you enjoyed the flavor and texture of the biscuits… thank you for trying the recipe! The pan shown in the photos is an older 8×8 that’s no longer available. (From The Pioneer Woman) The recipe itself works well in any standard 8×8 or comparable square baking dish. 🙂
Can I do this without buttermilk were snowed in here in Texas and I don’t have the stuff to make it either.
You can make your own!
https://iambaker.net/how-to-make-buttermilk/