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 have a question, do you think you could divide the butter and dough and make them in muffin cups?
do you think I could double this an use a 9×13
I have made the butter swim biscuits three times! One time for Easter lunch today for my parents and they are in love with them!! My three grandchildren are homeschooled and i teach them a cooking class twice a month. These biscuits are our next lesson!!! Can’t wait!!!
Love that! So glad you enjoyed them!
Can I make the Dough in the pan the Day before Cooking and keep in the Frig Overnight?
No, you cannot mix and bake the next day.
It’s a quick bread not a yeast bread .
Why would you want to mix up something that only takes 5 minutes to do and then let set ???
I can’t wait to make this recipe for family dinner. They are going to love them and me too!
Absolutely the best and easiest biscuits I ever made.
I love this recipe. We have incorporated these into both sweet (served with jam and cream) and savory (served with gravy) dishes. They turn out perfect each time.
Easy recipe and everyone loves the biscuits. I have recommended this recipe to friends and family, as well. All with amazing results.
I am addicted! I have now memorized this recipe in regular measurements and half batch . I make these at least once a week or more depending on who is here.
This is an absolutely fabulous recipe of unexpected guests pop over ….. Easy to mix up in less than 5 min!
Thank you for sharing your brilliant recipe xx
This was a bad recipe. I followed it to the letter. What I ended up with was a batter and not a dough. They were over cooked on the top and bottom.
This is exactly what happened to me. But still taste ok. Next time I will not over mix and cook for 24 minutes.
Try Adding 1 teaspoon of baking soda
These were great! It was my first time making buttermilk biscuits: I’m never go without again! I added just a little more sugar, it they were great!