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!

Bowl of Butter Swim Biscuits
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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!

Raw Butter Swim Biscuits Before Baking Soaking in Butter

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.

Overhead of Baked Butter Swim Biscuits

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:

  1. Bake biscuits.
  2. Allow biscuits to cool to room temperature.
  3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
  4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
  5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
Butter Swim Biscuits in Pan with One Removed

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 canโ€™t get to them, they should remain fresh for a couple of months.

4.87 from 159 votes

Butter Swim Biscuits

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
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.

Equipment

Ingredients

Instructions

  • Preheat the oven to 450ยฐF.
  • 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

You can place the baking dish on a baking sheet in case of spillover.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion โ€“ With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. They were amazing! Definitely a keeper!! And fyi, i sed the salted butter and they were perfect. Went exactly by the recipe otherwise.

  2. 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.

  3. 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!

  4. 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.

  5. 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!

    1. 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.
      โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†โ˜†

  6. 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

  7. 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.

  8. I used self rising flour and omit baking powder and salt ,( didn’t have the all purpose) they were amazing had make my own buttermilk too. My family lived them

  9. These are absolutely delicious!! Theyโ€™re super easy to make, especially if you want to make two batches (and you should). These will not disappoint, they came out better than I even hoped for!

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