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.
These are freaking amazing. Def do the 2 TBSP of vinegar in the milk, to make your own buttermilk. I used a salted butter which was *almost* too overwhelming. Next time I’ll go for unsalted. These biscuits are massive though! Wonder how the recipe would be in a 9×13 baking dish? While plopping my very wet batter into the butter, I was scared. Tried flattening as much as possible without ruining it. The cuts were very sad bc it was so wet. But after they were out of the oven the shape surprisingly held. One final slice after they cooled, perfection! Had to add 4 min of baking time so a total of 30 min. With a baking sheet underneath due to almost butter overflow! End result was everything you want in a buttermilk biscuit. So so happy I can make this at home. I can’t stop thinking of all the variations besides buttermilk. Jalapeños & cheddar, honey butter, sweet cinnamon,…… Thank you for this recipe!!! 5 stars!
I love your recipes, thanks for sharing.
Tomorrow I’ll do these Biscuits and I’ll let you know how they came out. 💖🥰
Looks yummy 😋
I haven’t baked biscuits or breads for a while.
Awesome 😎 loved every bite … made sausage gravy yo go with them define making these again ❤️
Made them tonight! Amazing! Added a drizzle of honey and some fig preserve.
Made these for biscuits and sausage gravy. They were delicious!
Been making these for years and they are wonderful.
10/07/24. Just made these and they are delicious. I added honey to the ingredients.
These biscuits were easy to make and really surprised me. They were crispy on the top, fluffed up big and tasted great. Will surely make them again.
Absolutely delicious,this is how I will make biscuits from now on
These are so much easier than traditional biscuits where you have to roll the dough out and use a biscuit/cookie cutter to get even shapes, and they taste just as good if not better. It’s also really easy to switch up the flavor and sweetness level in them depending on what you’re going for. I’ve added more sugar and some cinnamon, blueberries, and garlic butter with Italian seasoning. So delicious, thank you!
Let me tell you the best buttery tasting biscuits ever. Going to be my go to when breakfast time. Bacon mixed in with them makes it even better.