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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I’m impressed! These were very tasty! Followed the recipe exactly! I would cut back to 1/2 the salt next time. Great with homemade chicken noodle soup!
Do you have a recipe for a 9×13 pan?
Thank you!
Can I use whey discard from making yogurt?
I just made them,they turned out beautifully, the taste was very good
Made these for my husband’s cousin and her husband.They had never had biscuits and gravy before.Oh my… they were so impressed.claiming that they had never been fed so well in their lives.She went home with a stack of recipes.This being one of them.I walked around for a week afterwards proud as a peacock.
Love that, Kathleen! You rock!
Do you think these could be frozen before or after baking? I’m never quite sure about breads.
Salted butter or unsalted?
Unsalted!
OMG! Delish!!! Followed recipe and they came out perfect!
Best biscuits I have ever made. My family went crazy over these. I love the fact that you dont have to roll them out and cut them. And it was literally 28 minutes to cook. I didn’t think they would be done or they would burn. But they were perfect.
Hey there, this is one of the most versatile biscuit recipes that I’ve ever used. My clients love them as do I. From this recipe, I’ve made garlic cheddar biscuits, Greek Biscuits, Italian Biscuits, and by adding more sugar, cinnamon, raisins and a bit of maple syrup I made cinnamon raisin biscuits with a glaze! The beauty is that the original recipe stays the same, even with the addition of the added and extra ingredients! This has become my go to Biscuit recipe for sure! Thank you for sharing! I’m one happy camper.
Please share what you added to make “Greek Biscuits”.