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. If these biscuits sound amazing (which they are), be sure to also try my Buttermilk 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.
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
- 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) butter, melted
- 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.
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Forgot to rate lol
Am making right now & waiting for them to be done. Was easy to put together the ingredients. Now, for the taste test!
I messed up…the first time I made these they were perfect. I made a fatal flaw second time…i placed the 8×8 dish on a foil lined baking sheet instead of just placing it on rack below for the butter overflow. This caused them to not cook on the bottom and inside. So sad that I ruined a batch by trying to keep from smoking up the kitchen!
1 stick Butter in bottom of pan made these disgusting. Swimming in a stick of butter makes them greasy. The recipe might be ok if you could use 1 tbl butter to grease dish but not drown the batter. Drowning the batter in 1 stick of butter made for a 1/2″ greasy bottom layer.
Hi Joli – Sounds like maybe something was missing, such as the flour mixture? You can see by other reviews that it does work, you can see by the video that it does work, not to mention that this recipe has been around for many,many years and has worked for thousands of people before my time. If you don’t like your biscuits swimming in butter, maybe try a recipe that isn’t called “butter swim biscuits”.
Hello! Thanks so much for this awesome recipe! I made them twice and they turned out great both times! They’re a huge hit with the fam! I have a question—can the recipe be doubled, or would that ruin it?
So glad you like them! You can double them in a 9×13 successfully. 🙂