Butter Swim Biscuits

Y’all these butter swim biscuits might be the easiest biscuits I’ve ever made! There’s no kneading, rolling, or cutting in cold butter like my Big Mama did with her buttermilk biscuits. I just stir the dough together, spread it into a whole bath of melted butter, and bake it until the middle is fluffy and the edges are crisp. Hit a warm square with plenty of honey and thank me later!

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Jump To Recipe Variations

• Blueberry Lemon Butter Swim Biscuits
• Strawberry Shortcake Butter Swim Biscuits
• Peach Cobbler Butter Swim Biscuits
• Butter Pecan Butter Swim Biscuits
• Caramel Apple Butter Swim Biscuits
• Sweet Potato Butter Swim Biscuits

How to Make Butter Swim Biscuits

These step-by-step photos show how to make quick and easy butter swim biscuits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Butter Swim Biscuits Recipe

PRO TIP: I’ve gotten so caught up mixing the dough that I forgot the butter was still in the oven. Y’all it was BROWN by the time I pulled it out! Don’t be like me. Keep an eye on yours and pull the pan once the butter is melted, pale yellow, and a lil foamy. The biscuits soak it all up as they cool, so if the butter burns, they’ll taste burnt too.

PRO TIP: Give the pan a spin halfway through the bake so the biscuits bake up and brown evenly.

Full Butter Swim Biscuits Recipe

Recipe Tips

1. Test your baking powder before you start. Add a little to hot water. If it bubbles right away, it’s fresh. If not, replace it.
2. Bring the buttermilk to room temperature. I take mine out of the fridge before I measure anything else. By the time I’m ready to mix, it has warmed up enough that it won’t cool down the butter and throw off the bake.
3. Don’t scoop the flour straight from the bag. Spoon it into your measuring cup and level it off so your biscuits don’t end up dry and heavy.
4. Stop mixing once the flour disappears. The dough should look wet, sticky, and rough. Overmixing will make your biscuits tough.

Serving Ideas

• Breakfast: Split one open and add honey, strawberry preserves, jam, or apple butter while they’re still warm.
• Big Brunch: Add them to a spread with scrambled eggs, candied bacon, sawmill gravy, or baked grits. Everybody can pull a square right from the pan!
• Southern Supper: Serve your butter swim biscuits with chicken pot pie, shrimp and grits, buttermilk fried chicken, or country fried steak.
• Soups and Stews: Pair them with brisket chili, beef stew, chicken noodle soup, or sheet pan chili.

Recipe Help

Butter Swim Biscuit Variations

Once you have the OG down, you can take these buttery biscuits in all kinds of directions! And y’all know I couldn’t stop at just one. I’ve got SIX more flavors for ya to get into!!

Blueberry Lemon Butter Swim Biscuits

Ingredients

Blueberry Jam

• 1 cup fresh blueberries
• 1 ½ tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• ¼ teaspoon lemon zest
• Pinch kosher salt

Biscuits

• Butter Swim Biscuit ingredients above, but you can go up to 1/4 cup of sugar added to the base
• 1 teaspoon lemon extract 
• ¾ teaspoon lemon zest
• 1 cup fresh blueberries

Lemon Glaze

• 1 cup powdered sugar
• ½ teaspoon lemon zest
• 1 teaspoon lemon juice
• 1-2 tablespoons milk

Instructions

1. Combine blueberries, sugar, lemon juice, zest, and salt in a small saucepan and place over medium low heat. Cook, stirring occasionally, until the blueberries have burst and cooked down with most of the liquid reduced into a thick jam, about 7 minutes. (The mixture will continue to thicken as it cools.) Remove from the heat and cool for 10 minutes. 
2. Place the oven rack in the bottom third position and preheat to 450°F. 
3. Add the butter to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes. 
4. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the buttermilk, lemon extract, and zest, and gently stir together until almost combined. Fold in the fresh blueberries. Drop in teaspoonfuls of half of the blueberry jam and fold gently twice. (If you fold more, the entire batter will turn blue.) 
5. Remove the pan from the oven and pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Dollop teaspoonfuls of the remaining jam on the surface of the dough, then run a knife through the dough, cutting it into 9 even squares. 
6. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 30 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.) 
7. Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.
8. Whisk glaze ingredients together, then spoon over warm biscuits. Slice and enjoy warm!

Strawberry Shortcake Butter Swim Biscuits

Ingredients

• Butter swim biscuit ingredients above but you can go up to 1/4 cup of sugar in the base
• 1 tablespoon vanilla extract
• 8 ounces strawberries, diced 

Vanilla Glaze and Garnish

• 1 cup powdered sugar
• 1 teaspoon vanilla bean paste or vanilla extract 
• 1-2 tablespoons milk
• Whipped Cream or Whipped Topping

Instructions

1. Place the oven rack in the bottom third position and preheat to 450°F. 
2. Add the butter to a 9×9-inch baking dish and place it inside the oven until the butter melts, about 5 minutes. 
3. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the buttermilk and vanilla and gently stir together until almost combined. Fold in the strawberries until just combined. 
4. Remove the pan from the oven and pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Run a knife through the dough, cutting it into 9 even squares. 
5. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 25-30 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.)
6. Remove from the oven, (remove the foil, if using) and let sit for 5 minutes. 
7. Whisk all the glaze ingredients together, then spoon over warm biscuits. Slice, and serve warm!  Add whipped cream to each piece served individually.

Peach Cobbler Butter Swim Biscuits

Ingredients

For Peach Cobbler Swirl

• 12 ounces frozen peaches*, thawed, diced
• 1/3 cup granulated sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon lemon juice
• 2 teaspoons vanilla extract

For Biscuits

• ½ cup unsalted butter, cut into cubes
• 1 teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 4 teaspoons baking powder 
• 1 tablespoon teaspoon kosher salt
• 2 tablespoons light brown sugar
• 1 tablespoon granulated sugar
• 2 cups buttermilk
• 2 teaspoons vanilla extract

Instructions

1. Combine diced peaches, sugar, salt, cinnamon, nutmeg and lemon juice in a small saucepan and place over medium low heat. Cook, stirring occasionally, until the liquid has reduced and thickened and the peaches have cooked down and turned jammy, about 10-14 minutes. (The mixture will thicken slightly as it cools.) Remove from the heat and cool for 10 minutes. 
2. Preheat the oven to 450°F and set the rack in the middle position. Add butter and cinnamon to a 9×9-inch baking dish and place it inside the oven until the butter melts, about 5 minutes. 
3. In a large bowl, whisk together the flour, baking powder, salt, and both sugars. Add the buttermilk and vanilla, and gently stir together until almost combined. Fold in the ¾ of the peach cobbler mixture. 
4.  Once the butter has melted, remove the pan from the oven and carefully pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Pour the remaining peach cobbler mixture and spread on top. Run a knife through the dough, cutting it into 9 even squares. 
5. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 25-28 minutes. 
6. Place the pan back in the oven and bake until the top is crusty and golden brown, about 25-28 minutes. 
7. Remove from the oven and let cool for 5 minutes. Slice and enjoy warm! 

*Notes

• You can opt for canned peaches instead of frozen, just make sure to drain well. 
• You can use an 8×8-inch baking dish, but cook the biscuits 3-5 minutes longer to ensure the middle is cooked through. 

Butter Pecan Butter Swim Biscuits

Ingredients

Biscuits

• ½ cup unsalted butter, cut into cubes
• ¾ cup finely chopped toasted pecans
• 2 ½ cups all-purpose flour
• 1 tablespoon kosher salt
• 4 teaspoons baking powder
• 2 tablespoons granulated sugar
• 2 cups full-fat buttermilk, room temperature
• 1 tablespoon vanilla extract

Topping

• ½ cup unsalted butter
• 3 tablespoons maple syrup*
• 4 tablespoons powdered sugar
• 2 tablespoons hot water
• ⅛ teaspoon kosher salt

Instructions

1. Place the oven rack in the bottom third position and preheat to 450°F. 
2. Add the butter and ¾ cup pecans to a 9×9-inch baking dish* and place it inside the oven until the butter begins to brown and the pecans are fragrant, about 8 minutes. 
3. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the buttermilk and gently stir together until mostly combined. 
4. Remove the pan from the oven and pour the batter into the hot butter, carefully folding in the butter and pecans. Use a spatula to spread the dough evenly into the pan. Cut the batter into 9 even squares. 
5. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 25 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.) 
6. When the biscuits are 10 minutes from done, start the glaze by placing the butter in a small nonstick skillet over medium heat. Stirring occasionally, cook the butter until it begins to sputter and brown, about 6-8 minutes. 
7. Once browned, quickly whisk in the maple syrup then the water. Remove from heat, and whisk in the powdered sugar and salt until glossy and slightly thickened. 
8. Remove the biscuits from the oven, (remove the foil, if using) and let sit for 5 minutes.
9. Spoon the glaze over the top and sprinkle with remaining chopped pecans and pinch of salt.  Slice and enjoy warm! 

*Notes

• You can use an 8×8 inch baking pan but cook the biscuits 3-5 minutes longer to ensure the middle is cooked through. 
• It’s important to use real maple syrup for this recipe, not pancake syrup.

Caramel Apple Butter Swim Biscuits

Ingredients

For the Caramel Apple Swirl 

• 2 tablespoons unsalted butter
• 2 7-ounce apples*, peeled and diced into ½ inch pieces (about 3 cups)
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• Pinch kosher salt
• ¼ cup apple cider*

For the Biscuits 

• ½ cup unsalted butter, cut into cubes
• 2 ½ cups all-purpose flour
• 1 tablespoon kosher salt
• 4 teaspoons baking powder
• 2 tablespoons granulated sugar
• 1 ¾ cup full-fat buttermilk
• 2 tablespoons vanilla extract
• ¼ cup caramel sauce (My favorite brand is Mrs. Richardson’s)

Instructions

1. Add butter, diced apples, sugar, cinnamon, and salt to a 10-inch nonstick skillet and place over medium heat. Cook for about 5-6 minutes until the apples soften around the edges and the sugar has dissolved. 
2. Add the apple cider and continue cooking for an additional 3-5 minutes, until the liquid has cooked down and become syrupy and the apples are tender but still retain a little bite. Remove from the heat and set aside to cool. 
3. Preheat the oven to 450°F and place the rack in bottom third position. Add the butter to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes. 
4. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the cooled apples, buttermilk, and vanilla extract and gently stir together until just combined. 
5. Lastly, stir in the caramel sauce and gently fold it in. 
6. Remove the pan from the oven and pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Run a knife through the dough, cutting it into 9 even squares. 
7. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 22-25 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.) 
8. Remove from the oven, (remove the foil, if using) and let sit for 5 minutes. Slice and serve warm!

*Notes

• The best apples for baking are the Honeycrisp, Braeburn, and Pink Lady varieties. They have great flavor and maintain their shape without turning into mush after baking. 
• Apple cider is less sweet and has slightly more complex flavor, but you may use apple juice here as well. 
• You can use an 8×8 inch baking pan but cook the biscuits 3-5 minutes longer to ensure the middle is cooked through.

Sweet Potato Butter Swim Biscuits

Ingredients

For the Biscuits 

• 8-ounce sweet potato
• ½ cup unsalted butter, cut into cubes
• 1 tablespoon bourbon
• 2 tablespoons maple syrup*
• 2 ½ cups all-purpose flour
• 1 tablespoon kosher salt
• 4 teaspoons baking powder
• 2 tablespoons dark brown sugar*
• ½ teaspoon ground nutmeg
• 2 cups full-fat buttermilk, room temperature
• 1 tablespoon vanilla extract 

For the Maple Bourbon Butter

• ¼ cup pure maple syrup
• 1 teaspoon bourbon
• 1 tablespoon unsalted butter, cold
• Pinch kosher salt

Instructions

Biscuits

1. Use a fork and prick the sweet potato 8 times all around. Place the potato on a microwave-safe plate and cook for about 12 minutes, in 4-minute intervals, flipping the potato each time. The potato is done when an inserted fork is inserted into the potato with no resistance.
2. Remove the potato from the microwave and let cool for about 10 minutes. Use a paring knife to peel the skin and discard it. In a medium bowl, use a fork to mash the sweet potato. Measure ¾ cup of potato and set aside. 
3. Place the oven rack in the bottom third position and preheat to 450°F. 
4. Add the butter, bourbon, and maple syrup to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes. 
5. In a large bowl, whisk together the flour, salt, baking powder, brown sugar, and nutmeg. Add the cooled sweet potato, buttermilk, and vanilla extract and gently stir together until just combined. 
6. Remove the pan from the oven and pour the batter into the hot butter. Use a spatula to spread the dough evenly into the pan. Run a knife through the dough, cutting it into 9 even squares. 
7. Bake until the tops of the biscuits are golden brown and crispy, and the edges are bubbling with butter, about 25 minutes. (If your biscuits are getting too brown on top, but still undercooked in the middle, cover them with foil for the remainder of the time.) 
8. Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.

Butter

1. In a small saucepan over medium heat, add maple syrup and bourbon. Bring to a vigorous simmer, then reduce heat to medium low until the mixture has reduced and thickened slightly, about 4-5 minutes. 
2. Remove from the heat and whisk in the cold butter. Brush on top of the biscuits and serve warm. 

*Notes

• It’s important to use real maple syrup for this recipe, not pancake syrup. 
• You can use light brown sugar in place of dark brown sugar here, however, dark brown sugar has a deeper flavor because of the additional molasses.
• You can use an 8×8 inch baking pan but cook the biscuits 3-5 minutes longer to ensure the middle is cooked through. 

More Biscuit Recipes

• Cinnamon Roll Butter Swim Biscuits
• Honey Butter Biscuits
• Drop Biscuits
• Angel Biscuits
• Sweet Potato Biscuits
• 7 Up Biscuits
• Cheddar Bay Biscuits
• Cathead Biscuits