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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At 450° the tops are almost done but looks doughy underneath. Plus the butter overflowed and my oven is a smoky mess. I followed the recipe exactly. Not sure they will come out ok or not. I lowered the temp and put them n a baking sheet to catch any more butter. (Already made sausage gravy!)
I made the recipe as written. I made my own buttermilk using half sour cream and half 2% milk (one of four ways to make your own buttermilk as told by iambaker!) I was easily able to carefully spread the biscuit dough in the butter-filled 8×8 pan and score into 9 pieces. My biscuits were done at 22 minutes (tops were a medium brown so I took them out.) Let them sit on a rack to absorb the butter for about 5-10 minutes. Served with jam. Super moist, buttery, crunchy edges, soft, moist interior. Great buttermilk flavor. I normally make buttermilk biscuits with the whole laminate approach which is very good. But, these Butter Swim Biscuits are super easy, super fast, and super delicious! I’ll be making these often!
OMG. These are delicious!
Next time I will make a double batch. I honestly did not think this would work so well, boy was I wrong. Thanks for this recipe!
Can this be doubled… or one-and-a-halfed into a 9 x 13 pan???
Because nine is not enough and I only have one 8×8 pan. 🤦♀️🤷♀️😍
I doubled the recipe and baked in a 9×13 pan. I also put butter in pan and placed in oven during the preheat. Once it was browned butter I removed and spread my dough on top. These took about 31 mins in my oven and were great. A bit crumbly but I’ll chalk that up to the fact I probably mixed cough a tad too long Will definitely make again
I love this biscuit recipe and have used it on several occasions. There usually aren’t any left!
Would love to try these, but need to bake gluten free. I normally use King Arthur products. I can use their GF all purpose flour or the measure for measure flour? Do I also need to add a ‘binder’? If so, how much?
Can you use 2% milk instead of whole milk for this recipe?Never have whole milk in the house.
Made these with bread flour. Chewy, but edible. All-purpose flour makes a better texture. Thanks for the wonderful recipe!
We love them. My go-to biscuits from now on. Recommend making them exactly as written. I tried self rising flour and they were good but better with the AP.