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?
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I followed the instructions and got an absolutely fantastic result. OMGeeeee…so good
Oh my! These are great!!! And so easy!!!!
Wow these are good! I followed the recipe exactly and they were perfect. The dough was a little soft, but not soupy or runny. I’ll make these a lot! I was wondering if anyone has doubled the recipe and made them in a 9 x 13 pan? Or if it would be better to make two 9″ pans.
Was trying to find a recipe that didn’t call for a lot of sugar and this is it
These are sooo good! Can’t wait to make them again!!!
Can’t wait to make, but I’m thinking how good some honey might be 😋
Love biscuits and easy recipes. Will try these today. Can you add shredded cheese?
Yes! https://iamhomesteader.com/cheesy-butter-swim-biscuits/
I wonder how this recipe would work with all purpose gluten free flour?
Hi, Linda! I work with iambaker and am happy to help with questions. We have not tested the biscuits with gluten-free flour; let us know how they turn out if you try it. Have a wonderful day!
What about making these butter biscuits with gluten free flour?
Hi, Carol! I work with iambaker and am happy to help with questions. We have not tested this recipe with gluten-free flour, so I can’t say how the biscuits would turn out. If you try it, let us know how it worked in this recipe. Have a great day!
May I substitute Himalayan or sea salt for the Kosher salt in the biscuit recipe?
Hi, Wendy! I work with iambaker and am happy to help with questions. Himalayan or sea salt should be fine as a substitute. Have a great day!