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 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
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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I made the recipe as it was written by volume rather than weight. The only difference was using 2% milk rather than butter milk because that is what I had on hand. I started with 1½c of milk instead of the 2c called for since it isn’t as thick as buttermilk. I ended up with pancake batter consistency. I rewatched the video to double check the consistency, and mine was WAY off. I added an additional cup of flour, and finally reached the correct consistency. I wanted thinner biscuits than the pictured results so I used a wider pan. They were still 3″ tall. As a couple others have said, the texture was a bit dense/gummy. I will try them again using the alternate weight measurements and buttermilk to see if that makes the difference. I will edit my review if it is.
These are fabulous beyond.
Best I have had since my Momma went home.
Soooooo good and so easy. Thank you SO much.
Have you tried with gluten free flour?
Delicious! Made them with the buttermilk hack (milk and lemon juice) and they turned out perfect. Nice crisp brown crust, soft and fluffy inside. I’ll do less salt next time, but I’m adding this recipe to my staples! 😋
Easiest biscuits in the world to make. I have made them so many times and they are perfect every single time. Of course in this house I have to make some country gravy to go with them. Delicious, buttery and just enough salt.
These are so flavorful!
Loved the Butter swim biscut…I would use less salt all I had was pink salt. My granddaughters thought they needed more sugar…kids they were quite large but definitely delicious. I would make them again I thought of my southern relative with that buttermilk taste that large crumb and the crunch top.
How can I get receipe with measurements
Just look right above this comment section at the recipe card. 🙂