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They’re Lovin’ It! Here’s what They’re Sayin’:
“Absolutely delicious! Also, this is the easiest biscuit recipe I’ve ever made. This one I’m definitely keeping in my rotation. Thank you for sharing!”
—KELLY.
The Lowdown of These Butter Swim Biscuits
As a girl who grew up eating my big mama’s homemade biscuits on the regular, I can tell you there is nothing better than a Southern biscuit. That’s why I’m excited to share these butter swim biscuits with you.
This butter swim biscuit recipe is the one you pull out when you crave biscuits but don’t want to do a ton of work. No folding or kneading necessary. It’s simple. It’s effective. And its dayum good y’all. Thanks to my boo Erika Council for spreading the love on this recipe from Still We Rise: A Love Letter to the Southern Biscuit.
What are Butter Swim Biscuits?
They are exactly what they sound like boos. They are biscuits that are swimming in melty butter. The butter gives them a crackly texture on the outside while still creating a moist and tender inside. They are the TRUTH!
Ingredients You’ll Need to make Swim Butter Biscuits
- Unsalted Butter: We usually use cold butter in biscuits but you use melted here. It cuts down on the work and seeps into each bite. I used unsalted here because we add salt to the biscuit batter but salted is fine. Just leave out the salt in the dry ingredients.
- All-Purpose Flour: This provides structure for the dough.
- Salt: We gotta add the flavor boos.
- Baking Powder: Plain and simple, this helps our biscuits rise.
- Sugar: Just a spoonful helps the biscuits go down boos. It helps balance the flavors.
- Full-fat Buttermilk: The acidity in buttermilk reacts with the baking powder to help lift the biscuits. It also adds tangy flavor and moisture.
How to Make Butter Swim Biscuits
PRO TIP: Give the pan a spin halfway through the bake so the biscuits bake up and brown evenly.
Butter Swim Biscuits
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Equipment
Ingredients
- 1/2 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 cups full-fat buttermilk room temperature
Instructions
- Place the oven rack in the middle of the oven and preheat to 450F. Add the butter to a 9 x 9-inch casserole dish and place inside the oven while its preheating.
- In a large bowl mix the flour, salt, baking powder and sugar. Add the buttermilk and stir until just combined.
- Remove the casserole dish from the oven and pour the batter on top of the hot butter. Use a spatula or knife to spread the dough. Run the knife through the dough cutting 9, 3 inch squares.
- Bake for 20-25 minutes rotating the pan once halfway through cooking until the tops of the biscuits are golden brown. Serve immediately.
Notes
- Room Temperature: Store any leftovers in an airtight container. They last up to 2 days.
- Fridge: Store in an airtight container to prevent them from drying out. They will last up to 5 days.
- Freezer: Y’all these biscuits freeze well. Once they’re fully cooled, place them in a freezer-safe airtight container or a zip-top freezer bag. They should maintain their quality for up to 3 months in the freezer.
- Reheat: If room temp, warm in a 350°F oven for about 5-10 minutes. If frozen, you can either let them thaw at room temp, or you can heat them directly from frozen in a 350°F oven for about 15-20 minutes.
Nutrition
What to Serve with these Quick Butterswim Biscuits
- Classic Vibes: Slather these with butter or some fresh strawberry preserves.
- Breakfast Sandwich: Split one of these butter swim biscuits open and add an egg, crispy candied bacon and a slice of cheese for breakfast on the go.
- Southern Supper: Gimme a full meal of buttermilk fried chicken or fried pork chops, collard greens, and these biscuits, and I’m in heaven.
- Comfort Food: A meal with chicken fried steak or chicken fried chicken, along with cream cheese mashed potatoes, Southern green beans and this butter swim biscuit recipe is the way to someone’s heart for reals.
- Soups or Stews: If you need something to sop up good saucy soups, try these with the best chili, beef stew or brown stew chicken.
Recipe Substitutions
- Buttermilk: If you don’t have buttermilk on hand, you can easily make your own. Simply add 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Stir it together, then let it sit for about 5-10 minutes until it curdles.
- Flour: If you ran out of all-purpose, whole wheat can be used but it will be a bit heartier. You can also grab self-rising. Just leave out the baking powder and salt boos.
- Baking Powder: This recipe needs a lift so we get that nice and fluffy, not dense, texture. If ya ain’t got baking powder, use a mix of 1/4 teaspoon baking soda with 1/2 teaspoon of cream of tartar instead.
Recipe Variations and Additions
- Dairy-Free: You can use plant-based butter and substitute the buttermilk with a dairy-free milk mixed with 2 tablespoons of vinegar or lemon juice.
- Gluten-Free: Use a 1:1 ratio gluten-free flour blend in place of all-purpose flour if needed. Just be sure it contains xanthan gum, which helps with structure and texture.
- Herbs & Cheese: Throw some fresh or dried herbs like rosemary, thyme, or chives to the dough. You could also mix in some grated cheddar or Parmesan cheese.
- Dessert Vibes: You can toss some fresh blueberries into the mix and top with icing.
Expert Tips and Tricks
- Be Gentle: When mixing the dough, be gentle and don’t go overboard boos. Over-mixing will make your biscuits tough.
- Use Room Temp Buttermilk: Cold buttermilk can re-solidify the butter, and we want it nice and melty.
- Get it Hot!: Preheating the dish with the butter in the oven is gonna give us those perfect, crisp edges that make this recipe so special.
- Square Up: Cutting the dough into squares in the dish not only gives you perfect portioning help, it also ensures that each biscuit has plenty of that bomb melted butter.
- Rotate for Even Browning: Halfway through the baking time, rotate your pan for even baking and browning.
- Brush It Up: After they bake, brush the tops with a little melted butter. It gives a bit more extra sheen, and it helps them stay moist.
How to Store and Reheat Butter Swim Biscuits
Leftovers can be stored in an airtight container at room temp for up to 2 days. You can also add to the fridge if you want them to last a little longer.
When you want to warm again, you can pop them in a 350°F oven for about 5-10 minutes.
How long will this butter swim biscuit recipe last in the refrigerator?
They should last in the fridge up to 5 days.
Can I freeze them?
Y’all these biscuits freeze well. Once they’re fully cooled, place them in a freezer-safe airtight container or a freezer bag. They should be ok for up to 3 months. To reheat, either let them thaw at room temp, or you can heat them directly from frozen in a 350°F oven for about 15-20 minutes.
Frequently asked questions
It could be that your baking powder is old and not active anymore, or that your oven isn’t hot enough. Make sure to check the expiration date on your baking powder and preheat your oven properly to make these just right.
Yes, you can replace the all-purpose flour with self-rising flour. However, keep in mind that self-rising flour already comes with leavening agents, so remove the baking powder and salt boos.
Yep you can boos. You can prep the dough ahead of time and pop in the fridge. When you ready to bake them up, take the dough out and bring back to room temperature before you bake.
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Hello… is your butter swim biscuits in your everyday grand cookbook? if so what page?
Hey hon, it is not. Just on the website.
So easy and so good! They didn’t last long!
SO happy to hear that!
Oh this sounds Good! Gott try it. If you don have butter hand can you use whole milk? Thanks!
Yes, you can use milk instead of buttermilk, it won’t have the same flavor, but they will still be good!
Super quick and simple way to get a biscuit! These would make an incredible biscuit sandwich. The bottom gives Pizza Hut pan pizza vibes and the inside is airy and chewy. Different than a typical buttermilk biscuit, but a delightful bite.
Thanks so much!