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
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Ooo-la-la! These are fantastic, particularly with homemade preserves. Would also be good with a slice of ham and cheese tucked in. Thanks for a quick and yummy recipe. My only teeny suggestion is to keep a bit more buttermilk handy, just in case; I needed about a cup and 1/4 for my batter vs. just the 2 cups.
Made these a coupla times. The only difference is that once butter’s melted and poured, I put the baking tray in the fridge so when butter hardens, It makes it easier to spread the batter. I comes out just as good
These were so tasty!! But I do have a question… mine turned out kind of spongy. More like an airy cake than a crumbly biscuit… did I over mix? Not enough flour? What did I do wrong because these are wonderful and I want to get it right. Thank you ♥️
It’s because these aren’t a traditional biscuit recipe with butter cut into the flour. This is a typical texture for this recipe
This was my first time making biscuits, I found the recipe very easy and they results were amazing! I substituted buttermilk which I couldn’t find in the store with sour cream (1 full container with 1/2c water). Lessons learned; Put the pan on a sheet pan because the butter boiled over and burned on the bottom of the oven what a smoke show!! I would half the salt next time, they were just a bit too salty. I will make these again, they are perfection.
These biscuits are the absolute best! so easy even I can make them! tip bake them in 10 min increments because they burn easily.
So easy!! So delicious! I put white vinegar in my milk, worked great!
My oven is a little off but they turned out fabulous. The edges and bottom were nice and crispy and the rest was fluffy and yummy. Definitely my go to for biscuits 😋
We really need liked these, my brother called them decadent. Might try half the butter next time
We were all at the cabin October 2023 means big breakfast for all. Hearty eaters in tow, firefighters, builders, construction traits said best biscuits they’ve had. Making for Christmas morning when all the family comes over, now we are in town, Litchfield Park. This will be with spicy breakfast sausage & gravy poured these biscuits, yum-EE. Your recipes are the best 🙂
Thank you,
Barb
Making these for a second time…..this is the best recipe for biscuits my only critique would be how to separate the dough….i did it but it did not come out separated….question can i roll out then place in buttered pan?
Yes. That’s what I do
Works a treat, I just stuck a stick of butter in my 8×8 and put it in as the oven was preheating to melt it. I used almond milk and learned the hard way you only need ONE cup! The first batch was a horrible soupy mess that baked into a stodgy cr*p biscuit. My baking dish is glass btw and the timing did work out well. My health requires less salt so I reduced the required amount and was happy with it. Great easy biscuits! Will make again.