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
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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Easy to make. Like the concept of spreading in pan and not rolling out. However, they were very bland. I used the vinegar mixed with milk. Followed recipe to a tee. At 28 min, they were nicely brown but stuck to bottom of Corningware dish. Not sure what more I could have done to increase flavor.
HI Janice – not sure what flavor you were expecting? That’s a pretty low rating for you not liking the flavor. Also – things sticking to dishes is not my issue. 🙂
Made these today in my Ninja Foodi XL Pro Air Oven. Put it on Bake at 450*. While I was mixing the ingredients, I put the 8×8 with the butter stick in the oven for the butter to melt. Once everything was mixed, put it in the hot dish and butter and cooked for 20 minutes. I turned them 180* at 10 minutes. Turned out absitively OUTRAGEOUS and the best biscuits I’ve ever had. Crunchy on the outside, soft and beautiful on the inside. Use homemade honey butter to spread on mine for the first helping. Then homemade Canadian maple butter and on the third helping, homemade raspberry jam. Now I have to make more. See ya soon LOL
These were WONDERFUL!! I’m adding to my FAVORITES!! I can’t say enough about how good they were! So glad I came upon this delicious recipe for biscuits!!
Could I make the day before or early morning of for a dinner and refrigerate before baking? I’d like to serve them freshly baked. Thanks!
Love these, but we double the butter 🙂
Made this the other day. Was very runny. Tasted fine.
Do you use unsifted flour or sifted flour?
Amanda these are so easy and turned out great! Thanks for this tasty recipe.
Made these 2 days ago, following recipe exactly. They looked just like yours but I won’t make them again. Wr didn’t like the texture at all. To us it tasted nothing like regular boscuits.
The flour or buttermilk quantity must be off. 2 1/2 cups of flour and 2 cups of buttermilk make soup. I added 2 more cups of flour but still not sure that it’s right. I’ll know in approximately 30 minutes.
The recipe is correct. I suspect you didn’t have a great result when adding that much additional flour.
I can not really rate recipe it’s self, but it does not convert with gf substitute flour, it’s a liquid nightmare. Will continue to play with it, and will go to a kitchen I can cook gluten in to test it out.