Fluffy butter swim biscuits are homemade buttermilk biscuits baked in a pool of butter for a golden, crispy finish outside and a soft, tender interior. This quick, one-bowl recipe is easy to make with 5 ingredients!
These swim biscuits make the best side dish. Serve them with holiday meals and everyday dinners, from a Christmas pork roast to a bowl of slow cooker chili on game day.
We’re giving my buttermilk biscuits swimming lessons… in BUTTER! Butter swim biscuits are a bit like my Cheddar Bay drop biscuits, baked in a bath of butter. First, you’ll drop the batter into melted butter, then smooth it out. Next, you’ll divide the biscuits using the edge of a spatula or a dough scraper, and not how you’d divide scones before baking.
It’s all very easy to do in 5 minutes, with a few simple steps. All that butter gets soaked up by the biscuits while they bake. The results are light, fluffy, and super flavorful.
Why Butter Swim Biscuits Make the Best Side Dish
- One bowl, 5 ingredients, 5 minutes of prep. These biscuits need basic pantry ingredients, and they’re in the oven in minutes with no kneading and one bowl to clean. It’s the type of last-minute side dish you can whip together for an easy weeknight meal or holiday dinner, without a hitch.
- Rich, buttery, and a little crispy. The texture of these butter swim biscuits is too good. The butter crisps up the outside of the batter and soaks into the biscuit.
- No special tools. Unlike my blueberry biscuits and similar biscuit recipes, butter swim biscuits don’t require a biscuit cutter. And unlike dinner rolls, they don’t need yeast or rising time. All you need is a spatula to cut the biscuits in the pan before baking.
Gather These Ingredients
Let’s dive into this butter swim biscuits recipe with a quick look at what you’ll need. I’ve included notes below. Scroll down the post for the printable recipe card that includes the ingredient amounts and step-by-step recipe.
- Flour – You can use all-purpose flour or self-rising flour for this recipe. The difference is that self-rising flour is regular flour with raising agents already included.
- Sugar – This can be granulated white or brown sugar.
- Baking Powder and Salt – You can omit these two ingredients if you’re using self-rising flour.
- Buttermilk – Did you know you can make a buttermilk substitute for this recipe from regular milk? Combine 3 tablespoons of vinegar (or lemon juice) with 2 scant cups of milk. Let the mixture rest for 10-15 minutes, then stir. I use this substitute in everything from buttermilk pancakes to biscuits and cornbread. It works like a charm!
- Butter – Unsalted butter, cut into cubes. See below for fun flavor variations you can try.
Tips for Perfect Biscuits
- Don’t overmix the batter. Air pockets are essential for light, fluffy biscuits. If you overmix the batter, it deflates the air pockets and makes the biscuits dense.
- Make sure the oven is fully preheated. The high heat helps the biscuits rise quickly in the oven. If your oven isn’t hot enough, the biscuits won’t bake properly and may turn out flat.
- It will look like a lot of butter. Don’t be alarmed by the amount of melted butter in the baking dish. The swim biscuits will soak it all up while they bake!
- Avoid overbrowning. If you notice that the biscuits are browning too much, too quickly, you can cover the pan with baking paper partway through the baking time.
Butter Variations to Try
One of my favorite things about this recipe is that you can easily flavor the melted butter that the biscuits “swim” in. This, in turn, changes up the flavors of your butter swim biscuits! These are some ideas.
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Heat the oven and melt the butter. Preheat your oven to 450ºF. Add butter to your 9-inch baking dish and place it into the oven until melted, about 3-5 minutes. Keep an eye on it so it does not burn. Once melted, remove the baking dish with the butter from the oven. Set aside.
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Make the biscuits. Add flour, sugar, baking powder, and salt to a large bowl. Whisk to combine. Pour in the buttermilk and stir until just incorporated.
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Prepare for baking. Using a large spoon, scoop the batter into the baking dish with the melted butter. Smooth the top. Using a spatula or a dough scraper, cut the batter into 9 squares while still unbaked.
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Bake the biscuits. Bake the biscuits for 18 to 20 minutes or until golden brown on top.
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Serve. Remove from the oven and allow the biscuits to rest for 5 minutes before serving.
- You can use self-rising flour for this recipe, just omit the baking powder.
- Although it may look like there is too much butter, the biscuits will soak it all up.
- If you feel your biscuits are browning too soon, cover them halfway through baking with some baking paper.
Serving: 1biscuit | Calories: 259kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 318mg | Potassium: 292mg | Fiber: 1g | Sugar: 5g | Vitamin A: 403IU | Calcium: 147mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Butter Swim Biscuits From Scratch
Butter swim biscuits are one of the easiest biscuit recipes, and they’re unbelievably delicious. They bake up soft and fluffy inside, while the outside gets crispy and golden. Here’s a step-by-step guide showing how quick it is to prepare and bake them:
- Melt the butter. While the oven heats to 450ºF, add cubed butter to a 9-inch baking dish. Place the dish into the oven for 3-5 minutes, just enough to melt the butter. Then, remove the baking dish and set it aside while you prepare the biscuit batter.
- Mix the batter. Next, whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the buttermilk, and gently fold that in until the batter is just combined.
- Prepare the biscuits. Using an ice cream scoop or a spoon, add scoops of batter over the melted butter in the baking dish. Smooth out the top, then use a dough scraper or a spatula to cut the unbaked batter before it goes into the oven.
- Bake! Bake these butter swim biscuits for 20 minutes at 450ºF. When they’re golden brown on top and baked through in the middle, take the biscuits out. Let them rest for 5 minutes before serving with butter and jam, or as a side.
Storing Leftovers
- On the counter. Store the cooled butter swim biscuits covered at room temperature for up to 2 days. Enjoy leftovers at room temperature, or reheat them in the microwave for a few seconds.
- Freeze. You can freeze the baked biscuits in a freezer-safe container for up to 2 months. Thaw them at room temperature when it’s time to serve.
