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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Very old bis. I have made the lots.best ones to have as a gravy bis THUMBS UP!!!!!
Would I double this to make it in a 9×13?
Great stuff!!!!
This was my first time making any kind of biscuits ever… they turned out amazing!!! The whole pan was gone by this morning. I did have trouble with parts of the bottoms sticking and the sides as well… maybe I should’ve taken them out a bit sooner… IDK 🤷♀️
I’ve made these twice now, super fluffy, crispy buttery bottoms, I’ll probably never make another kind of biscuit…delish!
Thank you for this recipe. My family love them. I added about 1/2 cup of grated cold butter to the dry ingredients. (put it in the freezer for a few mintues if its to warm after you grate it). Mixed just to coat the butter. Then add the wet ingredients. It makes nice little holes in the Biscuit.
You are awesome, keep up with the great recipes
Tried this last week and these were amazing & loved by all. I baked mine in a cast iron pan and loved the results. I thought at first that was too much butter and I left about 3 T out, but then after getting the dough in the pan I realized you do need the full amount of butter so added back in.
Great feedback, thank you! Also LOVE these in cast iron!!
Can you add cheese to the Butter Swim Biscuits?
You can! https://iamhomesteader.com/cheesy-butter-swim-biscuits/
I’m so confused. Made these exactly as specified and they were a disaster. Came out of the oven looking like the photo but as they cooled they sank. The insides were a sense gummy mess, inedible. Outsides were crispy but super greasy. I had to throw the whole batch 🙁
So sorry Emily! Sounds like they were underbaked. Every oven is different, so that might be the issue.