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 Buttermilk Biscuits!

Bowl of 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.

Raw Butter Swim Biscuits Before Baking Soaking in Butter

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.

Overhead of Baked Butter Swim Biscuits

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:

  1. Bake biscuits.
  2. Allow biscuits to cool to room temperature.
  3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
  4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
  5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
Butter Swim Biscuits in Pan with One Removed

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.

4.66 from 50 votes

Butter Swim Biscuits

Prep Time 15 mins
Cook Time 28 mins
Total Time 43 mins
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.

Ingredients

  • 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) 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.

Notes

You can place the baking dish on a baking sheet in case of spillover.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!!

  2. 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.

  3. 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

      1. 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.

      1. 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

  4. 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.

  5. 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!

  6. I am an old cook and have lived on a farm and cooked for years and years. I saw this recipe and it sounded really tasty…which it was!! But, after adding the 2 cups of buttermilk, I didn’t have “dough”. I had a very runny soupy batter. I baked it anyway. And when done, it didn’t look like something I’d want to serve guests. I followed the recipe so closely. So…why did this happen?

    1. It is a very loose batter… but not soup. You could always add a bit more flour or use a bit less buttermilk.

  7. If I remember correctly, when I made these, the bottom burned really bad. I do remember my husband and I did not like them. But with all the comments, I think I will give them one more try. It seems an awfully long time to bake at such a high temperature. My stove is gas so wonder if that has anything to do with burning the bottom. What part of the oven should I bake these?

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