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.
Thank you, Amanda. I will be using this recipe tomorrow.
These were amazing! I noticed that the recipe on another site site calls for 1 3/4 c. of buttermilk, not 2 cups. I went with the 1 3/4 c. measurement, since some comments mentioned the dough was too wet. Worked perfectly! Thanks for the great recipe!
Made these for breakfast…my husband and son absolutely loved them. I was told it’s a “keeper” recipe. And so easy! The dough was too wet for me to cut before baking, but they turned out lovely.
I can’t imagine these but I’m betting on fantastic. I’ve been making biscuits for years and they’re all good, but I continue to search for the holy grail. AmI correct to assume you use unsalted butter?
Thx
Bill
I actually used salted for this, but you can absolutely use unsalted. (I also sprinkled a little kosher salt on top – but I LOVE salt)
How can I make your biscuits keto?
Along with other delicious recipes you email?
Wanting to know how and if I can substitute
flours for either almond, tapioca or coconut flours.
Hi Janet – I am not a keto baker so I don’t have the keto recipe.
I went exactly by your recipe and they turned out looking just like yours. Delicious!The only thing, I would do differently would be to use unsalted butter in the pan. The amount of salt inside the dough was good but too salty on the outside using the salted butter.
Reply button doesn’t work, but did you by chance use kosher salt? I’ve never used more than 1t of table salt per cup of flour. Ijust checked your buttermilk biscuit recipe and you don’t show any salt other than that in the salted butter.
Thx again,Bill
Yes, definitely kosher salt. 🙂
Made these! Excellent,one of the most exact recipes. Tasty & lasted fora few days.
I just did this recipe, but I don’t know what i did wrong, they came out like gummy like dough!! Maybe they needed more time in the oven?? 😐
Lol what happens if you mix all the butter into the dough accidentally?
I have no idea!! Try baking and hope for the best? 🙂