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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They were amazing! Definitely a keeper!! And fyi, i sed the salted butter and they were perfect. Went exactly by the recipe otherwise.
Biscuits were great and tasty. Surprised how crispy the top was and how much these biscuits fluffed up. It was very easy to make too. Safer to put something under the pan unless it has high sides because the butter might spill over.
Absolutely delicious. I think of myself as a pretty good baker, but with this I consider myself an amazing baker. My family agrees, they love this recipe. I saw this recipe and thought it looked good and was super easy. I made the recipe exactly as shown and they turned out so good. They were completely soft and they have a good flavor. Highly recommend and will be making again. I might not share next time!
The only biscuits I will ever make again!!! Perfect!
In the oven as we speak. The dough was more runny then I thought it should be..but we’ll see. Didn’t use salt, as I used salted butter.
Make these! I wanted something to go with my chicken noodle soup and these were the perfect accompaniment. They were fluffy, buttery, crispy on top. And the best part is they were so easy to make!
I’m 57yo. I’ve been looking for the perfect biscuit for most of that time. Well, I made this recipe and the search is over. These are IT. They are the perfect blend of high rise, buttery soft, salt and tang with a hint of sweet. They come out perfect every time, with a fraction of the work load of the biscuits mama made.
Now, a couple things: if you use regular salt instead of kosher- use 1t. Next, if your having trouble with the butter spilling out during baking, cut the BP to 3t. Obviously, you’ll lose a bit of rise, but not really enough to notice.
☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆
I have made this often but now add fresh chopped chives to the batter. Wow, that is all I can say.
We have tried different spices but always come back to the chives. Great recipe Amanda
I just made these. They’re pretty darn good. I’m not a baker, but these are so easy! I did cut down on the salt to 1 & a half teaspoons but next time I’ll cut it to only one. I could definitely taste the salt and not in a bad way. I’m going to make them for Thanksgiving and I think they’ll be a hit. This was fun to do. Thanks for such a great recipe.