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
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These are so delicious but every time I make these, they still to the bottom of the glass dish even with non stick spray…anyone else experience this?
Has anyone tried this with gluten free flour? If I do, should I add something?
These are delicious and I had to slap my hand to keep from goin for 2nds. So easy to make. Mine were done at 22minutes at 450*. Went so well with my favorite breakfast gravy
Out of interest what is breakfast gravy? I’m in UK and struggling with the terminology. Biscuits to us are firm, crunchy, sweet and these look more like a sponge cake. Gravy is generally for pouring over meat on your dinner to us. Thanks if you reply
Usually a breakfast gravy refers to a milk gravy – Beth is probably referring to a sausage gravy for biscuits and gravy. (That’s made with ground breakfast sausage, not drained, flour (to make a roux with the sausage fat) and milk, salt and pepper to taste.)
What Americans call biscuits are closer to what you call scones. Not sweet in themselves, usually soft and fluffy. Thy can be split apart and topped with a milk/sausage gravy, usually at breakfast. But they can also be topped with fresh sliced strawberries (or other fruit) and whipped cream for a delicious dessert. Hope this helps!
I was in a super rush and I tried these with a batch of regular ole bi$quick dough and they came out perfect!! I’ll try your biscuit dough next time, I can’t wait!
Did you use same amount of Bisquick as called for flour?
Mine was super runny with 2 1/2 c flour???
Mine is too! Just put them in the oven we will see!!!
Verrydeliches
I made them in my dough wasn’t running. It was perfect.
Mine was too so I added about an extra 1/3 cup flour…. they came out great! The next time I used less buttermilk.
They Look Really Delicious ❤️❤️
I am looking forward to trying this recipe this weekend. Thank you!
This is the second time I make this recipe because it is soooo delicious!!!
It’s Super easy to make, thanks for sharing!!
Have you ever tried to use olive oil or coconut oil instead of butter?
Fast, easy, delicious, just what is needed for a week night meal of left over chickens and gravy!