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.
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.
I’ve made these many times and they always turn out perfect! I ❤️ the simplicity of the recipe. When I make them for guests, they’re always amazed. I just sprinkle a little flour in my face and let them think I really worked hard on them🤣. Seriously, I’ve never been able to make traditional biscuits, so these keep my family VERY happy!
hahahaha I love this
What does the asterisk next to “baking dish” refer to?
It refers to this note on the recipe:
“You can place the baking dish on a baking sheet in case of spillover.”
I have made these so many times as I am always being begged to make them for pot lucks and such!
So EASY, and comes out GREAT every time!!!
Some of these comments are why I could never blog…😆 My hat’s off to you!!
I’m wondering if
I double the recipe in a 9×13 pan,would I really need two sticks of butter?
And,what would the cook time need to be increased to? Have you ever doubled it yourself?
Thanks so much!
Making it again in 3 days. I will snap a picture.
These biscuits are amazing!!! Been making them for a while! Without a doubt, my quick breakfast go to recipe!
These biscuits have helped to make my husband the man he is today!!!
Can you use gluten free flour
Yes, I just add a little extra buttermilk to get the right consistency since gf flour absorbs more liquid. It works great with the Great Value brand of gf flour.
I will make this recipe in the coming days , I cook everyday from scratch , your recipe really caught my curiosity ! I see so much potential ! so so easy to make . I cook almost all vegan recipes so it’s the perfect one for me replacing the buttermilk with vegan yogurt and thinning with oat milk , I want to make it by spreading half the mixe in the butter covering the first half with my own Concord grape jam than cover with more mixe , than making a nice vegan sausage with corn , vegan cheese , scallions and bake yum yum of course I will make it with whole wheat flour and eventually substitute some oat flour ! Once I experience eating the biscuits I will be able to substitute or add more ingredients as I go making this dish very versatile for your needs ! Thank you I will comment once I make it .
My husband made this recipe I found and we saved it. But we will have to tweak it some. We both could taste the baking powder in the biscuits. From what we have known and researched
A general rule of thumb is to use 1 teaspoon of baking powder per cup of flour. If you’re baking muffins or scones, you can add an extra teaspoon.
You can also use ¼ teaspoon of baking soda to leaven 1 cup of flour.
To make self-rising flour, you can use 1.5 teaspoons of baking powder and ¼ teaspoon of salt per cup of all-purpose flour.
So we’re going to cut it back to 2 teaspoons of BP instead of the 4 as you put in the recipe. It was so easy and great for quick morning biscuits! 💙
I wanted to share my adventure with this recipe. My oven is out…craving biscuits…my air fryer has a bake option, but only to 400°…I made half a recipe, baked in a round corningware dish, had to cover and vent after 6 minutes as top already browned…guessed at cooking time…came out really good as a big round biscuit…bottom didn’t brown though…but, it was done. Craving satisfied 😌
Easy fast delicious!!! My wife and kids are impressed thank you so much this will go in my family recapie book!!❤️❤️
Love them I add honey to batter after I pour in baking dish, have also added dry herbs to dry as well turned out getst
My family loves these! And they are so easy to make. Thank you
I have a question about the amount of milk in this recipe.My doughy was pretty liquidy. Is that normal?
Does it resemble the image in the post or what it looks like in the video? If yes then it is perfect.