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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This is the exact same recipe I’ve been using. It never fails and when I serve it for guests they always want the recipe. My first time making I tried to cut the butter back a bit… but don’t—trust the exact recipe. I do cook mine in a cast iron skillet, which I love. Thanks for posting!!
In the recipe it has this – “Pour the melted butter into an 8×8-inch baking dish*” – But nowhere that I can find does it tell you what the “*” is pertaining to.
In the NOTES it says “You can place the baking dish on a baking sheet in case of spillover.”
Ahhhhhhh, but I did not see an “*” next to that note to reference it. Thanks!!
I think I did something very very wrong. I ended up with a batter not a dough. Very disappointed.
Wonder what I could have done wrong.
Thanks
Sounds like it may have needed to cook longer.
I got batter as well. Added a bit more flour, though it was still battery. I suspect it was because I always weigh my flour. I’ve found any other method to be too inconsistent. Anyway, 2 1/2 cups is 10 oz., I’d say go with either 1 1/2 cups buttermilk or three cups of flour.
It’s kind of supposed to be a batter. Like brownie batter consistency
Liked recipe. However 2 teaspoons of salt was too salty for my family so I cut the salt to 1/2 teaspoon and they are wonderful. My family loves them
I loved how easy these were to make and they tasted amazing!
Recipes look absolutely delicious! Can’t wait to try a few……
I discovered I didn’t have any baking powder so I just used self rising flour and sugar. I will never go back to the way I used to make them.
Ooohhh nohh..so very tasty..i like my friend to eat this swim bread..thanks
So easy to make. My fiance loves them!
Love them, thanks for sharing your recipe.
I had some buttermilk I needed to use up, and this had just hit my feed. OMG it was so easy and delicious. I was glad to see the comments about the “batter” (versus dough) so I didn’t panic–and they baked just like they were supposed to. I’d definitely put the pan on a tray though. The butter bubbled over for sure. I took some to a couple of friends today and they’ve reported back about the deliciousness. Thanks, Amanda!