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 made these for last Sunday’s dinner and they came out beautifully! I didn’t have any buttermilk so I used whole milk and sour cream. I did use 2 teaspoons of salt but it seem a bit salty for my taste. I will make them again today and only use 1 1/2 teaspoons of salt.
Hello Amanda,
A few questions please.
1) Can a tinfoil 8×8 pan be used? Any adjustments on cooking time?
2) Can a 9×9 square cast iron pan be used and if so any tips on adjusting baking time?
3) i have an 8x8x3 tall aluminum cake pan can that be used? Any adjustments for it versus a glass 8×8 pan?
Yikes if i have to use an 8×8 square glass pan then ill have to find one for sale.
I made them today in my 9×9 cast iron pan and i forgot abotr having to shorten the bake time and they came out not desirable results.
OMG! These were the best biscuits I’ve ever eaten! Tall, soft, light, fluffy, slightly sweet with a crispy buttery edge!
I’m going to make them then I’ll let you know if they are good 👍🏽
So easy and soooooo good.
I made them for a dinner party, attended by a couple of foodies, and I wowed them. I had never heard of them before but saw them on the Food Network’s Spring Baking Championship. I’m so glad to have accidentally come across the recipe.
Interesting! Yes, these biscuits have been around since long before the internet. 🙂
I, too, saw them on Spring Baking Championship – they’re in the oven baking right now!
Has anyone prepped the night before and bake the next day?
So funny, I saw them on Spring Baking Championship too!! Also from Jersey and putting these in the oven now 😉
Your buttermilk seems thinner than store bought. I buy at Publix and their buttermilk is very thick….have you any ideas as the consistency of milk will effect the outcome…
I made my own buttermilk for the video:
https://iambaker.net/how-to-make-buttermilk/
These were so easy! Delicious and perfect for breakfast with strawberry preserves or honey! Definitely a keeper!
These are the best. I tried them with oatmilk for my nondairy friends and they were still amazing.
Would these be good for chicken and biscuits? Should I omit the sugar? I, too, saw them on Food Network’s Spring Baking Championship and had never heard of them. Can’t wait to try them!
These are AMAZING!!! I have made these many times…..I have used regular milk because I was out of buttermilk on occasion and they do just as well you just have adjust the amount that is used I think it is about 1 3/4c milk.