Butter swim biscuits are easy to make, fast to put together, and fun to watch transform. Packed with flavor they will become a favorite!
I love a good biscuit. They are delicious, easy, and always taste good.
But these butter swim biscuits make it even easier since you don’t have to worry about cutting cold cubes of butter into the dough.
Instead, melted butter is in the pan you cook in, so the biscuits absorb the butter as the biscuits cook.
It’s easy and even a little bit magical. I promise these are not swimming in butter biscuits at the end of the cooking time.
Instead they are perfectly cooked on the outside and perfectly fluffy on the inside.
Whether you make these for a snack or a side dish, this butter swim biscuits recipe is so simple and so fast to come together.
What ingredients are in butter swim biscuits?
- Butter: this adds flavor, texture, and keeps the biscuits from sticking to the pan
- All-Purpose Flour: this is the main body of the biscuit
- Baking Powder: this makes the biscuits rise so they are fluffy and not dense
- White Sugar: this helps lock in the moisture making sure the biscuits aren’t too dry
- Salt: this brings out the flavor of the butter and buttermilk in the biscuits
- Buttermilk: the acid in the buttermilk helps the baking powder rise more which makes the biscuits fluffy
Pro Tip: Do not try to use less butter. You really want these biscuits swimming in butter.
Because no oil is mixed into the dough, you need the biscuits to absorb every bit of melted butter to give you a great flavor when they are cooked.
How to make butter swim biscuits:
- Melt butter in the oven while the oven is preheating.
- Mix dry ingredients then stir in buttermilk until just combined.
- Spread sticky dough in butter and cut into pieces.
- Let sit to absorb extra butter then serve!
Can I use homemade buttermilk in butter swim biscuits?
Yes! If you do not have buttermilk, or cannot find buttermilk in the store you have two options.
- Make your own butter from heavy cream. It’s easier than it sounds. And when you are done you will have fresh butter and fresh buttermilk.
- Add 1 tablespoon white vinegar to 1 cup milk and let it sit for 5 minutes. This will curdle your milk, but it increases the acid in the milk which is why this recipe calls for buttermilk.
It needs the extra acid to help the baking powder do its job of making the biscuit fluffy.
How to store butter swim biscuits:
Keep them covered on the counter until you are ready to use them again. You can eat them at room temperature or heated up in the oven or microwave.
If you prefer, these store well in the fridge. They will dry out faster when kept in the fridge, but this recipe is pretty moist.
How long do butter swim biscuits last?
Biscuits always taste best the same day they are made. But you can keep them for up to 3 days safely.
Can I make butter swim biscuits in advance?
These really are best on the same day they are cooked. If you need to, you can make them a day in advance and keep them in the fridge, then warm them in the oven before serving.
You can also freeze these biscuits. Let them cool completely, then double wrap them and put them in the freezer. They should stay fresh there for 2 months.
What do you serve with butter swim biscuits?
Always serve these with honey. There is nothing like a biscuit drizzled in honey. Some people use maple syrup, and that is also acceptable.
Other things you can serve with these biscuits are:
- Chicken: fried, grilled, or rotisserie
- Soup: any kind of soup is great with an easy biscuit on the side
- Barbeque: ribs, pulled pork, shredded beeg, brisket
- Beans: beans or lentils love a biscuit side
- Garden veggies: any veggie mix roasted or raw looks like a meal with a biscuit on the side
Can I add cheese to butter swim biscuits?
Yes! Sharp, strong flavored cheeses are the best because you don’t need to use very much to get great, full flavor.
Just add up to ½ cup of shredded cheese to the dry ingredients before mixing in the buttermilk.
You can transform these with your favorite biscuit flavor by adding up to a tablespoon of your favorite flavorings.
Garlic, Italian blend, whatever herbs you like can be mixed in with the dry ingredients before adding the buttermilk.
Can I double the recipe for butter swim biscuits?
Yes! If you don’t have two different baking pans, you can make this in a 9×13 pan. You will just have bigger biscuits and need to cook them longer.
Why do butter swim biscuits work?
Short Answer: The melted butter acts as a fryer so you get a crispy outside and the dough absorbs the butter surrounding it to give the inside butter flavor too.
Long Answer: If you have made biscuits, but never butter swim biscuits, you are probably wondering how they can make a great biscuit.
After all, most people say the secret to a great biscuit is cold butter cubes.
And that is only partly true. Cold butter is the secret to flaky biscuits.
These biscuits are more fluffy with a crispy crust, more like a Red Lobster style biscuit and less like a biscuits and gravy flaky biscuit.
So the dough cooks in the hot oil like a fryer and cooks the outside instantly while slowly seeping in and surrounding it and cooking the inside.
It’s not a true fryer because the butter isn’t sizzling, but the oil surrounds it and heats up as it cooks, and if gives you a great tasting biscuit every time.
These butter swim biscuits really are easy, fast, and so delicious; they are sure to become your new favorite side dish!
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- 2 Ingredient Biscuits
- Preheat oven to 450*F
- Place butter in an 8 inch casserole dish and place in the oven - don’t worry if the oven isn’t at temperature. You’re simply melting the butter.
- Once butter is melted, remove from the oven and set aside.
- In a bowl combine flour, baking powder, sugar, and salt. Mix well with a spatula.
- Add buttermilk and stir until combined. Don’t overmix!
- Spread the sticky mixture over the butter mixture in the pan.
- Gently spread it out.
- With a bench scraper, cut dough into 9 pieces and allow butter to get into cracks.
- Bake for 20 - 25 minutes. My oven was 22 minutes.
- Remove from the oven and let biscuits sit for 5 minutes. As they sit, they will absorb any remaining butter.
- Once all butter is absorbed, slice and serve with honey.
Amount Per Serving: Calories: 244Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 624mgCarbohydrates: 31gFiber: 1gSugar: 4gProtein: 5g