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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made these for dinner and they were a hit. The only thing was they stuck to my glass baking dish.
The crispy edges have a wonderful buttery crunchiness to them. I will make them again.
I made these for breakfast this morning.And the reviews by my family were excellent! I’m going to do the blueberry variation or dessert.This evening with pot roast. I make this all the time for peach cobbler. It’s almost the exact recipe I’ve use for years, the poor’s man’s cobbler. Thank you for showing me a new way to use it.
Is 450° right? I’m at the 20 minute cooking mark and the biscuits are very brown in top.
Yes, but your oven may run hot. If they appear to be done, you can remove them.
Mine are in the oven now… My batter was very thin. I basically poured it over the butter… Is that right? I did add 2 1/2 cups flour plus only 1 and 3/4 cup of buttermilk as I had seen a couple of recipes.
Hi Lee Ann! If you changed the recipe it would end up different. This recipe works fantastic when made as written! 🙂 Hope you still love your results.
These Butter Swim Biscuits look absolutely incredible! The idea of baking biscuits drenched in butter for that crispy crust and fluffy inside is genius. I love how simple the ingredients are – just pantry staples!
Made these tonight and they are absolutely fantastic. They were quite brown at 20 min. Mark.
this reicpe is so forgiving and wonderful. I am not the most precise baker and no matter what I do -once I forgot to add sugar, once I used milk instead of buttermilk- it turns out fantastic. It is my go-to for all things biscuits. 100% best recipe ever.
This is my go to biscuit. It’s just to easy and tasty. And not a lot of clean up