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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I honestly didn’t want to like these. I’m very particular about my biscuits & I’ve stuck with my same recipe for many many years. But tonight I needed some sort of bread to go with supper in a very short amount of time & I remembered seeing these. Super quick & easy to put together. And I actually like them! Not really a biscuit, but not really bread either. They kind of fall in between the two & they were perfect with supper. I especially love the crisp buttery crust on them. Thanks!
I made it using skim milk and vinegar for a buttermilk substitute. They were delicious and light, more of a cakey texture than flaky (but still very good!). The butter surprisingly absorbed within 10 minutes of removing from the oven. I will try to remember to get milk with some fat in it to try again!
Super easy recipe my husband loves biscuits and said these are the best I ever made .
Can I substitute yoghurt to buttermilk?
Thanks
I haven’t tested it but you can sure try. 🙂
What temp.setting in the oven ? It s not mentioned.
Hi! I work with iambaker and am happy to help with questions. Preheat the oven to 450°F. Have a great day!
I have a question. I made these exactly as the recipe stated but they were so runny, nearly pancake batter consistency. I added nearly another cup of flour to get them to a point where there was some semblance of “cutting them into 9 squares.” Is it just where I live (relatively humid area)? I’ve never had to add so much extra flour before. They are in the oven now but I’m not sure how they’ll turn out. As it is I still had to pour the batter in and the cutting of it only left slight lines in the top of the dough.
Oh goodness, I should also mention that I didn’t have buttermilk so I made buttermilk using whole milk mixed with about 3 Tbl apple cider vinegar. So that could be why it was more runny?…
Absolutely perfect! I used 2% milk and sour cream, I was out of my regular buttermilk. My family loved them! Thank you!
loved this recipe.They were a ittle gummy in the middle. If i cooked them lower temp and a few min longer would that help
my dough came soupy what did I do wrong
Might need to bake a bit more.