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
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 just made these today. Because we have to eat gluten free I adjusted slightly. I used cup for cup (Jules) flour and instead of 4 tsp of baking powder, I used 6. Everything else was the same except that I added about a teaspoon of dried thyme to the butter. Baked them five extra minutes to get the brown top. They were excellent. I’m sure they’re better with regular flour but these were great. I will make these again!!
Can you use regular butter,? I have not made them yet but I love butter.Than you
What is regular butter?
Regular butter means salted butter.
No, it doesn’t.
Made these following the recipe. Used a stick of butter. Fast and easy. Came out perfect after 28 minutes. Nice crisp on the edges, , soft and fluffy inside. They are big enough to use for a breakfast sandwich. My go to recipe.
Does this recipe work well with mix-ins like chopped bacon and cheese?
Yes! I have a recipe: https://iamhomesteader.com/cheesy-butter-swim-biscuits/
Yummy! Couldn’t be easier! No kneading, no cookie cutter. Just pat dough into pan and use a cutter to separate into 9 biscuits. Highly recommend!
Can you use self rising flour and regular milk don’t usually have buttermilk on hand
I did. Turned out fine. Not very fluffy, kind of dense, but still very good.
Is the tablespoon of sugar critical to the recipe or just for a sweet biscuit. I don’t usually add sugar to my regular buttermilk biscuits and I would like to try your recipe.
Sugar helps round out the flavor, same reason desserts all have bit of salt. These are not sweet biscuits.
Tried this recipe one night when my husband wanted biscuits and I was out of Crisco. He loved them! I’ve made them many times since. I have gradually cut back the butter and found the best amount for us is 1/2 stick (1/4 cup). To avoid any sticking I spray an 8×11.5 pyrex baking dish with olive oil, then pour half the butter in bottom of dish. Add flour mix, then pour rest of butter on top. Smooth with hands to make even. Perfection every time!
These biscuits look delicious. I make my own kefir daily using whole milk. It is about the consistency of buttermilk once I drain off the excess whey. Could I substitute this for the buttermilk? N
I never have buttermilk. I have the powder replacement for buttermilk but I don’t think it’s the same as using buttermilk. Has anybody tried this with regular milk instead of buttermilk?
In response to the comment of about can you make these with regular milk: You can put a tablespoon of lemon juice in a measuring cup, then fill the cup with whole fat milk to make a substitute for each cup of buttermilk. Let it sit for a few minutes.I made the recipe using this substitute. The biscuits were just amazing.
Buttermilk powder is actually the same. I use it in cake baking and it is great. Just follow package directions. Should be fine.
We love this method. I am jazzing it up a bit tonight. This never fails to deliver. TYVM Happy Sunday!