Butter Swim Biscuits Recipe
Butter swim biscuits are a Southern-style biscuit recipe baked in a pool of melted butter, creating crispy golden edges and a soft, fluffy center. Unlike traditional biscuits, there’s no rolling, folding, or biscuit cutter required, making them one of the easiest homemade biscuit recipes you can make.
The name comes from the way the dough literally “swims” in butter while baking. As the biscuits cook, the butter creates a rich flavor and lightly crisp exterior while keeping the inside tender and moist.
Whether you’re serving them for breakfast, alongside soups and stews, or with your favorite comfort food dinner, these butter swim biscuits are simple, buttery, and always a crowd favorite.
What Are Butter Swim Biscuits?
Butter swim biscuits are a type of homemade biscuit baked directly in melted butter instead of being brushed with butter after baking. The biscuit dough is spread into a baking dish filled with melted butter, then scored before baking. As the biscuits cook, the dough absorbs some of the butter while the rest creates the golden, crispy edges that make this recipe so popular.Unlike traditional biscuits that require cutting cold butter into flour and rolling out dough, butter swim biscuits are much simpler to prepare. Everything is mixed in one bowl, spread into the pan, and baked until fluffy and golden brown.
The result is a biscuit that’s buttery throughout with a soft, tender center and crisp edges. That’s why butter swim biscuits have become a favorite for busy home cooks looking for an easy alternative to classic Southern biscuits.Why You’ll Love These Butter Swim Biscuits
Ingredient Tips
All-purpose flour
Regular all-purpose flour works perfectly for butter swim biscuits. There’s no need for self-rising flour since the baking powder provides all the lift needed for a fluffy texture.
Buttermilk
Buttermilk is one of the key ingredients in this recipe. It adds a slight tangy flavor and helps create soft, tender biscuits. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
Baking powder
This is what gives the biscuits their rise. Make sure your baking powder is fresh because expired baking powder can lead to dense, flat biscuits.
Butter
The melted butter is what makes these butter swim biscuits unique. As the dough bakes, the butter creates crispy edges while adding rich flavor throughout the biscuits.
Sugar
Don’t worry, these biscuits are not sweet. The small amount of sugar simply helps balance the flavors and contributes to a softer texture.
Chef’s Tips
How To Make Butter Swim Biscuits
One of the reasons butter swim biscuits are so popular is because they’re incredibly easy to make. There’s no rolling pin, biscuit cutter, or complicated technique required. Just mix the dough, spread it into a buttered baking dish, and bake until golden brown.
Prepare the baking dish
- Add the melted butter to the baking dish, making sure it covers the bottom evenly.
Make the biscuit dough
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until a soft dough forms. Be careful not to overmix.
Assemble the biscuits
- Transfer the dough directly into the baking dish on top of the melted butter.
- Gently spread the dough into an even layer. Using a knife or bench scraper, score the dough into 9 equal squares before baking.
Bake until golden
- Bake until the biscuits are puffed, golden brown, and cooked through in the center.
- Allow the biscuits to cool for a few minutes before cutting along the scored lines again and serving warm.
Frequently Asked Questions (FAQs)
Why are they called butter swim biscuits?
Butter swim biscuits get their name because the dough is baked in a pool of melted butter. As the biscuits bake, the butter surrounds the dough and creates the signature crispy edges and rich buttery flavor.
Can I make butter swim biscuits without buttermilk?
Yes. If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for about 5 minutes before using. The texture may be slightly different, but the biscuits will still turn out soft and delicious.
How do I store butter swim biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat them in the microwave or oven before serving.
Can I freeze butter swim biscuits?
Yes. Allow the biscuits to cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months and thaw before reheating.
Are butter swim biscuits sweet?
No. Even though this recipe contains a small amount of sugar, the biscuits are not sweet. The sugar simply helps balance the flavors and contributes to a softer texture.
What To Serve With Butter Swim Biscuits
Butter swim biscuits are incredibly versatile and can be served with breakfast, lunch, or dinner. Their buttery flavor and soft texture pair well with both sweet and savory dishes.
- Breakfast Casserole – A hearty breakfast casserole is perfect for feeding a crowd alongside warm homemade biscuits.
- Chili – Butter swim biscuits are great for soaking up rich, flavorful chili and stews.
- Soup Recipes – Serve them alongside your favorite creamy soups, potato soups, or vegetable soups.
- Fried Eggs and Bacon – For a simple breakfast, pair these biscuits with eggs, bacon, sausage, and a drizzle of honey.
- Southern Comfort Food – These biscuits are a natural side dish for baked turkey wings, smothered cabbage, and other classic Southern recipes.
- Jam, Honey, or Butter – Sometimes the simplest option is the best. Serve warm biscuits with your favorite spread.
More Butter Swim Biscuit Recipes
Once you learn how easy butter swim biscuits are to make, there are plenty of ways to change the flavor. These recipes all use the same simple butter swim method but each one has its own purpose.
Honey Butter Swim Biscuits – A sweet breakfast and brunch version made with honey, a touch of cinnamon, and a honey butter topping.
Blueberry Butter Swim Biscuits – A blueberry-forward variation packed with juicy blueberries and finished with a sweet lemon glaze.
Lemon Blueberry Butter Swim Biscuits – A bright citrus version with lemon zest baked into the biscuits, blueberries throughout, and a lemon glaze on top.
Cheddar Bay Butter Swim Biscuits – A savory Red Lobster-inspired version loaded with cheddar cheese, garlic, and a buttery herb topping.
Garlic Parmesan Butter Swim Biscuits – A garlic bread-inspired version made with parmesan, mozzarella, and plenty of garlic flavor.
Butter Swim Biscuits
Equipment
- 8×8 baking dish
Ingredients
- 2.5 cup all-purpose flour 313g
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 cup buttermilk
- 6 tablespoon butter melted
Instructions
- Preheat the oven to 450℉.
- In a bowl, mix together the flour, salt, sugar and baking powder. Then, add in the buttermilk and stir until everything is combined.
- Place the baking dish in the oven with the 6 TB of butter and allow to melt. This also preheats the baking dish to help with the crispy edges.
- Once the butter is melted, remove the dish then add in the biscuits mix. Carefully spread it out in the baking dish then using a knife, score the biscuits into 9 squares 3×3.
- Place the dish back into the oven and bake for 20-25 minutes. The biscuits are done when the tops are golden but you can push it a little longer if you like a lot of browning on the top.
- When done baking, remove from the oven. Brush the top of the biscuits with a little melted butter (about 1 TB) for the shine, then allow to cool 10-15 minutes before serving
I count only 7 tbs butter where is the rest
I am not sure what you’re asking but I am going to assume you’re looking for the 8TB you see in most recipes. Correct me if my presumption is off of course.
But referring to that, I don’t use the whole stick because after testing 6TB gives a great flavor. The extra 2 tablespoons really doesn’t make a difference outside of more calories. On the other hand, 5TB is too little and you lose flavor oddly.