Why You’ll Love These Butter Swim Biscuits
If you’ve never tried butter swim biscuits before, you’re in for a life-changing breakfast experience.
These golden pillows of joy literally swim in melted butter while baking, creating the most tender, melt-in-your-mouth texture imaginable.
I love how ridiculously easy they’re to make—no cutting in cold butter or rolling dough. Just mix, pour, and bake.
The crispy, buttery edges? Divine. The soft, fluffy centers? Heaven.
And talk about versatile. Drizzle with honey, slather with jam, or use them to soak up gravy.
Can your regular biscuits do all that?
What Ingredients are in Butter Swim Biscuits?
These Butter Swim Biscuits get their name honestly—they quite literally swim in butter while baking, which creates the most incredibly rich, tender texture you can imagine.
The ingredient list is short and sweet, using pantry staples you probably already have on hand. No fancy equipment or techniques needed, just a bowl, a spoon, and a baking dish to create these buttery little miracles.
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups buttermilk, well-shaken
- ½ cup (1 stick) unsalted butter, melted
- Optional: 1 tablespoon melted butter for brushing the tops
The buttermilk is really non-negotiable here—it’s what gives these biscuits their tender crumb and slight tang. If you don’t have any on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for about 10 minutes.
And while the recipe calls for unsalted butter, giving you control over the salt level, you could use salted butter in a pinch—just reduce the added salt slightly.
These simple ingredients transform into something magical when combined, proving that sometimes the most basic components create the most extraordinary results.
How to Make These Butter Swim Biscuits
Making these biscuits couldn’t be simpler, and that’s part of their charm. You’ll start by preheating your oven to 450°F (230°C)—yes, that’s quite hot, which helps create those beautifully golden tops.
While the oven heats, melt 1/2 cup (one whole stick) of unsalted butter and pour it directly into an 8×8-inch or 9×9-inch baking dish. This butter layer is what gives these biscuits their name and their incredible flavor, so don’t skimp here. The butter should completely cover the bottom of the pan, creating a shallow pool that your biscuits will soon swim in.
In a large mixing bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt until well combined.
Next, pour in 2 cups of well-shaken buttermilk and stir just until everything comes together. The key here is minimal mixing—a few lumps are perfectly fine and actually preferred, as overmixing leads to tough biscuits. The batter will be quite thick and sticky, more like a very wet dough than a traditional thin batter.
Gently pour this mixture over the melted butter in your baking dish, using a spatula to spread it evenly to the edges. Whatever you do, resist the temptation to stir the batter into the butter—the magic happens when these layers remain distinct.
Before popping the dish into the oven, use a knife to score the unbaked dough into 9 equal squares. This step isn’t just for aesthetics; it helps the biscuits bake evenly and makes serving much easier later on.
If you’re feeling fancy, you can brush the tops with an additional tablespoon of melted butter, though with all that butter already in the pan, it’s truly optional.
Bake for about 25 minutes, or until the tops turn a beautiful golden brown and the edges get deliciously crispy. The contrast between those crisp edges and the unbelievably soft, butter-soaked interiors is what makes these biscuits absolutely irresistible.
Butter Swim Biscuits Substitutions and Variations
While the classic butter swim biscuit recipe creates a heavenly result, you don’t always have to follow it to the letter.
I’ve found that whole wheat flour can replace up to half the all-purpose flour for a nuttier flavor, though your biscuits will be slightly denser.
No buttermilk? No problem. Mix 2 tablespoons of vinegar or lemon juice with regular milk and let it sit for 5 minutes.
For a flavor twist, try adding herbs like rosemary or thyme to the batter, or fold in shredded cheddar cheese. You can even make them slightly sweet with a sprinkle of cinnamon sugar on top.
What to Serve with Butter Swim Biscuits
When it comes to serving butter swim biscuits, the possibilities are nearly endless. I love pairing these rich, golden beauties with savory dishes like sausage gravy, fried chicken, or hearty beef stew—the biscuits soak up those flavorful juices perfectly.
For breakfast, try them with scrambled eggs and crispy bacon, or go sweet with honey, fruit preserves, or a drizzle of maple syrup. My personal favorite? Slicing them open while still warm and adding a slice of country ham.
They’re also delicious alongside soups and chilis on chilly evenings. Who needs a spoon when you’ve got biscuits?
Final Thoughts
Butter swim biscuits have truly changed my breakfast game forever. That rich, buttery goodness combined with the fluffy interior makes these treats irresistible.
I love how simple they’re to make—no cutting in cold butter or rolling dough. Just mix, pour, and bake.
The beauty of these biscuits lies in their versatility. Serve them with jam for a sweet treat or gravy for something savory. Who knew something so delicious could be so effortless?
Next time you’re craving homemade biscuits but don’t want the hassle, give these a try. Your family will think you spent hours in the kitchen.
Butter Swim Biscuits
Ingredients
Equipment
Method
- Preheat oven to 450°F (230°C).
- Melt 1/2 cup butter and pour it into an 8×8-inch or 9×9-inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Pour in buttermilk and stir just until combined. Don't overmix - a few lumps are fine.
- Pour the thick batter over the melted butter in the baking dish, spreading it evenly to the edges. Do not stir into the butter.
- Score the unbaked dough into 9 equal squares.
- Optional: brush tops with additional tablespoon of melted butter.
- Bake for about 25 minutes, or until tops are golden brown and edges are crispy.
