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
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Forgot to precut them! Help!! Do I cook longer?
I made these today and they are good but mine were a little salty .Can you use unsalted butter ?
Can I double this and bake in a 9×13″? I have a large family.
Did you try to double this? How did it turn out? I am thinking the same thing.
Very flavorful and super fluffy. I loved how easy the recipe was to whip up. Took me maybe 5 minutes. I wasn’t a huge fan of the texture but that’s just personal preference, not anything wrong with the recipe.
I cut them recipe in half and they always turn out absolutely wonderful. Yes, the mixture may seem too soupy, but believe me, its turns out delicious.
I melted the butter in a cast iron skillet as I was heating the oven and making the batter. This browned the butter some and gave the biscuits a wonderful flavor! I can’t make then any other way now.
Love that!
My husband and I did not care for these. I followed the directions exactly. My butter burned so bad, I couldn’t get the biscuits to come off the bottom of the pan. I wondered about 450 degrees for 28 minutes! I cooked them in the middle of the oven.
Your oven may run hot. The temperature and time are correct.
I made this and was one of the easiest, quickest and best tasting buscuits I have ever tried!
I make fresh butter once a month or so and this has become my favorite recipe to use up the buttermilk that remains! I do find I have better results when I measure by cup for flour instead of weight in this particular recipe – not sure why! We love this for breakfasts and with dinners!
2nd attempt – Delicious! (Years-old baking powder doesn’t cut it.) A little too salty, though. Can I cut back on the added salt and still get good results?