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
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Thanks for this amazing recipe. I make it often adding raisins and topping or with a confection & butter glaze. It’s absolutely delicious🤗
Everytime I serve them they are all devoured. My husband loves them. I’m a diabetic and I watch carbohydrates just for them on my plate.
I had never had butter swim biscuits before trying this recipe a couple of days ago, and now it’s like my life is in color. SO good, SO easy. I made no changes to the recipe, aside from melting the butter directly in the baking pan while the oven was pre-heating, so as not to dirty an extra dish. I also tried the cinnamon sugar version from this same site, though I added a cup of blueberries and didn’t use the topping. And: I use buttermilk only occasionally for baking, so I pre-portion and freeze it when I buy a half gallon; this recipe did not suffer from the freezing/thawing process. Run, don’t walk, to gather your ingredients and make your like a whole lot better!
I will DEFINAYELY make these ahain
I’m going to have to give these a try with 1-1 gluten free flour.
How did yours turn out. I used King Arthur Measure to Measure. Mine didn’t fluff as much in the middle as I would like.
I make this every Sunday now and they always come out delicious. I’ve used them both as a biscuit for sweet toppings and I used it also with my chicken gravy and eggs. Oh my! Easy and delicious.
So easy my husband baked them! Lol
They came out perfect and were super delicious. The standard for all homemade biscuits now. I can’t wait to try these with sausage gravy!
How about a butterswim biscuit pudding recipe just take biscuits, pecans, and bread pudding mixture of beaten eggs, sugar, and milk, and pour it over the biscuits as you would make bread pudding and top with a sticky Carmel glaze before baking or afterward
Hmmm for some reason 2 cups of milk was too much and made it watery. I used all purpose flour mixed with wheat flour. Could that have been the problem?
Easy recipe. Delicious biscuits. I halved the recipe as it is just my husband & myself and had enough for 2 days. This recipe is definitely a keeper.