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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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?
It is a very loose batter… but not soup. You could always add a bit more flour or use a bit less buttermilk.
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?
This did not turn out so good. 😞
Finished product was too crumbly.
Sorry! If by crumbly you mean dry, then it may have been baked too long or you may have hot spots in your oven.
I made them you must’ve cook them too long. Mine weren’t crumbly. They were perfect.
Can I use regular milk?
I have worked just fine
Made these this morning…fantastic!!! Had them baking while I made sausage gravy. So simple and ready in no time.
We’re looking forward to slathering with homemade jelly a bit later today.
Thank you 😊
This is a killer, easy recipe! Definite keeper, like seriously so good.
Nice that a post was made using it for biscuits and gravy. In the kitchen it go!
Made once, love it. Making again today. I used powdered milk reconstituted,and added vinegar to it (easy way to make buttermilk) soooooo good.
⭐⭐⭐⭐⭐
Any recipes for spelt flour? Allergic to wheat. Thx