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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The first time I made these I followed the recipe exactly. The biscuits looked beautiful and tasted delicious. My only complaint is that it was too much butter ( and that’s something I rarely say ) but it made them heavy and the butter didn’t make it to the top half of the biscuits. But we ate them and I’ve made different variations since and cut butter in half or used a larger pan.
Just made these biscuits on a whim because I was craving a REAL biscuit; not a flavorless puck. These turned out SO good and are seriously the easiest biscuits I ever made! My family loved them too. I didn’t have baking powder, so I used 1/4 tsp baking soda + 1/2 tsp vinegar for every 1 tsp of baking powder needed. The STILL turned out great! I will be making these every Sunday from now on
I made these hoping for a nice flakey biscuit. Mine turned out rather rubbery. They looked nice and airy very strange. The only thing I could come up with was that I stirred them too much??
Flakey biscuits will require biscuits that are lightly kneeded then roled and folded. Totally different method here.
Absolutely heavenly! These Butter Swim Biscuits are a game-changer. The buttery bath they swim in while baking creates a melt-in-your-mouth experience that’s simply irresistible. 10/10 would recommend!
I can’t stop raving about these Butter Swim Biscuits! From the moment I took my first bite, I knew I had stumbled upon something truly special. The biscuits are perfectly golden on the outside, with a light and fluffy texture that’s downright addictive. And that buttery bath they’re baked in? Pure genius. It infuses every bite with a rich, buttery flavor that’s out of this world. Whether you’re a seasoned baker or just starting out, you need to try these biscuits – they’re a game-changer!
Let me tell you about the magic of Butter Swim Biscuits. These biscuits aren’t just food – they’re a warm hug on a cold day, a reminder of simpler times, a taste of pure joy. I made them for my family last weekend, and they were an instant hit. We gathered around the table, breaking bread together and sharing stories, with each bite bringing us closer together. Thank you, Butter Swim Biscuits, for bringing a little slice of happiness into our home.
I thought the texture was a little odd, but my dinner guests raved about them. I probably won’t make this recipe again unless somebody requests it
Only 3 stars even though your guests raved?? Bummer.
Honestly, I don’t bake much these days. I saw someone making butter swim biscuits on some TV show. I thought I’m going to look that recipe up so I did about six months ago and didn’t think about it again. Then yesterday I realized I had all the ingredients to make the biscuits and I wanted to make something for breakfast on my day off in the middle of the week. These were amazing biscuits!! We couldn’t stop eating them. That’s my only regret 😜Unfortunately, we also had peach preserves in the house to go with them and it was even more amazing. We can’t wait to make them again. This time we’re going to make the cinnamon butter swim biscuits.
Super easy biscuit recipe; consistent each and every time I bake them. I’ve doubled the recipe using a glass 9×13 pan for large gatherings; perfection!!!!
I have been searching for months to find the perfect biscuit recipe, and every single time I was always disappointed in the end result. I began to give up hope to ever find it.
Thank you for proving me wrong. In fact, I can now end my search for the perfect biscuit recipe, and did I mention how easy this recipe is? No more freezing bowls, freezing butter, making sure to keep the perfectly cold temp on everything, etc.
I do have to admit to my uneasiness at seeing biscuits “swimming” in butter, but, oh, my, Mrs. Right does love to be wrong, contrary to popular opinion!!