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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Can I use Baker’s Dry Buttermilk Powder and water for the buttermilk?
I would. It’s a great substitution!
When I mixed this up, it was so wet, more like a batter than a dough…I ended up adding about 1/4-1/2 cup of extra flour. They might have come out fine without….but these are delicious biscuits, crispy on the outside and soft in the middle. They could not have been easier to make.
Follow up to my earlier review, my husband said these are the best biscuits he ever had! ♥️♥️
Made as is, the batter is too wet, so only four stars. But on my second try I reduced the buttermilk down to 1 3/4 cup and this brings it up to a five star outcome for ease and deliciousness. I also omitted the salt since I use salted butter. Yummy and super easy!
My recipe calls for 1 3/4 c buttermilk. They turn out perfect every time.
Great recipe. Wonderfully delicious. Nice work 🙂
I absolutely love all your recipes! My hubby and I are getting older and are having to adjust our eating habits. I am going to try these with some whole wheat flour and honey for the sweetener. Any suggestions from you or the ladies (or guys) who follow you, would be greatly appreciated!
These biscuits were amazing. Healthy? No, of course not and I don’t care. They rose so beautifully and the crispy tops and bottom were killer good. These biscuits were a big hit and will be my new go to biscuit recipe. They reheated really well in the oven at 350 for about 10-15 minutes
I made them exactly as the recipe directed. The dough came out more like cake batter, couldn’t cut before entering in oven. I was wondering, I used dry buttermilk. Measured two cups of water and proceeded to put in the butter milk powder. I did not add anything else like flour. I had to bake it 43 min. Rather then 28. Am I doing something wrong? They came out delicious everyone loved them
I love it . it looks very easy.
What and how do you make buttermilk? Instead of buying buttermilk
https://iambaker.net/how-to-make-buttermilk/
Hola, me gustan tus recetas pero no me sale la opción para traducir al español. Gracias!