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. I also have Butter Swim Bread if you prefer a loaf. 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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Would it be okay to use Kefir instead of buttermilk?
These are amazing!!!! And freeze well too!!!!
Definitely great biscuits !!!!
Love this recipe. Make it all the time. Today I used Golden Wheat flour. I have in the past made it italian style. Learned do not put grated parm in it, but on it after it has aged a bit. Dame with any meats. Very nice recipe. TYVM
MADE THEM FOR DINNER TONIGHT THEY CAM OUT BEAUTIFUL AND SO FLUFFY AND SOFT GORGEOUS LOOKING BISCUITS. I CAN’T WAIT TO EAT ONE WITH OUR OWN BEES HONEY AND WHIPPED BUTTER MT MOUTH IS WARTERING RIGHT NOW. A GREAT RECIPIE HERE I WILL USE AGAIN AND AGAIN.
Great recipe! My biscuits came out so tasty. Also a very easy recipe.
Following this recipe, I ended up with a very wet batter, nothing remotely close to a dough. After adjusting the measurements significantly I had the proper consistency and made them.
It IS a wet batter and making adjustments would ruin the recipe, not make it “proper”. Hope you are able to try the recipe as-is sometime! 🙂
I had a very wet batter too and I checked the video and mine was nowhere near as thick as the video. I thought i might not have added enough flower so I put in about 1-2 cups more and then it was the right consistency. They are baking now so I will let you know how they turn out
These things are insanely good, super easy to make. Only had salted butter and they came out a bit salty. Follow the directions as listed, and you will not be disappointed!!
Yeah, I hear ya. I always cut the salt in a recipe that calls for unsalted butter so it doesn’t end up too salty. I had to do that with this batch I made this morning, too.
As written, these are 10/10! This morning, I decided to play with it since I know how insanely good they already are per the recipe. Today, I didn’t have buttermilk so I just did the milk/vinegar mixture to compensate. I eliminated the sugar and added about 2 tablespoons of garlic powder, and 1 cup of sharp cheddar cheese. Ended up with very tasty garlic cheddar buttery biscuits! Next time, I may try using blueberries 🙂 Such a versatile recipe to make however you like it but make no mistake – delicious no matter what!
Making them now! They’re in the oven! Used rice vinegar (all I had)
Forgot the sugar! After I put into oven! Oh no!!!
I took back out only in a min. Sprinkled a little sugar on top hope they turn out.
I was too excited to make these !{