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
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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Haven’t found a recipe that I didn’t like. I’m trying to make as much as I can for our sons visit.
How to make buttermilk from regular milk (again please!)?
https://iambaker.net/how-to-make-buttermilk/
The dough was too wet to cut but I’m baking them anyway. They look lovely.
It should be very wet!
Love your easy receipts. But I need your quiche one, please. The easier the better.
Sounds lovely! I’ve done this for many years with bacon grease in a very hot cast iron pan. Get it sizzling hot in the oven while you’re preheating.
This sounds so delicious, looks super easy too can’t wait to make these.
While the final product tasted good, I won’t be making this again. Even with cutting down the liquid by half a cup, it was still very wet and soupy. I added another half cup of flour to thicken it up. The bottom burned and stuck to the bottom. I’ll sticking with classic Buttermilk Biscuits.
Hi Jessica – changing the recipe is not advised and is why you had less than perfect results. It is supposed to be a wet batter. The magic happens in the oven. If you would be willing to make the recipe as-is, you will see it comes out perfectly.
I made the recipe but the 2.5 cups of flour didn’t make a dough. With 2 cups of buttmilk it made a pancake batter consistency.
Yes, it is a very loose consistency.
Those sound evilly delicious. Another winner, Miss Amanda!
I made these today. Delicious and easy to make. Tender and tasty. These will be my go to biscuit recipe.