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.
I just received a dish of these as a gift, and boy was it ever! Love,love,love them.
I immediately had to have the recipe. I will be making these as well.
I have tried to make these twice. Once by myself and once with a friend who bakes, just so I could be sure I was following the recipe correctly. Both times they came out with gummy centers, not fluffy as alleged. They looked like the picture. I won’t make these again.
No problem. But it sounds like they weren’t baked long enough. Your oven may have hot spots or run differently than mine, which is common, but adjustments do need to be made in your own kitchen. Gummy centers is undercooked centers and undercooked centers is a baking issue.
Could be old baking powder too. Throw out that can and go get some fresh to try again.
I must say I was astounded at the baking time of 28 minutes at 450 degrees. That’s a very long time at such a hot temp. Are they not cinders when they finish, especially with butter on the pan bottom?
Thank you for your recipe on the butter swim biscuit, I was trying to find the recipe on the Biscuits that Mr. Cook’s used to have, and I think this is very close to it. We made some and they were very delicious. Thank you
4 tablespoons of baking soda is too much! Could it be a mistake?
Yes, that is a mistake as the recipe calls for 4 TEASPOONS of baking powder. Not tablespoons or baking soda.
I made these but the bottom was too ‘crispy’. I’d melted the butter in the same dish-that may have been the reason. I’m gonna try again but use butter melted in the microwave then poured in the dish. Maybe won’t be so hot. Thanks for sharing.
It’s baking powder
It’s baking POWDER, not baking SODA. Big difference.:)
It is Baking POWDER not Soda.
These biscuits are so easy to make and so delicious . My husband asks for them all the time.
These look delicious! Would these biscuits work well for splitting and turning into breakfast sandwiches?
Yes, definitely.
I had my doubts, I really did so I only came back here to formally apologize to you because this recipe is AMAZING. I am officially obsessed with these biscuits!
I only have self rising flour can I use it
I’ve made these twice, and my batter turns out really runny. I increased the flour by 1 c. And they turn out great!
I have made these so many times as I am always being begged to make them for pot lucks and such!
So EASY,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 do
If I double the recipe in a 9×13 pan,would I really need to 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.