This butter swim biscuit recipe is simple, effective and foolproof. And its dayum good y’all. No folding or kneading necessary like my big mama did with her buttermilk biscuits.
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Jump To Recipe Variations
- Blueberry Lemon Butter Swim Biscuits
- Original Butter Swim Biscuits
- Strawberry Shortcake Butter Swim Biscuits
Butter Swim Biscuit Ingredients
- Unsalted Butter: In our testing, we used unsalted here but salted is fine. Just leave out most of the salt in the dry ingredients.
- All-Purpose 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. 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.
- Salt: Remember to leave out or just add a little if you use salted butter.
- Baking Powder: As a swap, use a mix of 1/4 teaspoon baking soda with 1/2 teaspoon of cream of tartar instead.
- Full-fat Buttermilk: As a swap, 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.
How to Make Butter Swim Biscuits
Preheat, Prep and Mix
Step 1: In a big bowl, whisk together flour, salt, baking powder and sugar. Preheat your oven to 450 F then toss your butter into your 9×9 dish. Pop the dish in the oven and let the butter melt as the oven preheats.
Step 2: Next pour in the room temperature buttermilk and give it a good stir just until everything is combined but don’t overdo it.
Pour and Spread Your Batter
Step 3: Remove the dish from the oven (it will be super hot so be careful). Pour the biscuit batter right on top of the melted butter.
Step 4: Grab a spatula and spread the dough out evenly.
Slice and Bake
Step 5: Run a knife through the dough to cut 9 squares, about 3 inches each.
Step 6: Bake for about 20-25 minutes until it is super golden and browned on top.
PRO TIP: Give the pan a spin halfway through the bake so the biscuits bake up and brown evenly.
Butter Swim Biscuits Recipe
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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.
Video
Notes
- 1 cup fresh blueberries
- 1 ½ tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon lemon zest
- Pinch kosher salt
- Butter Swim Biscuit ingredients above
- 1 teaspoon lemon extract
- ¾ teaspoon lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1-2 tablespoons milk
- 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.
- Place the oven rack in the bottom third position and preheat to 450°F.
- Add the butter to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes.
- 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.)
- 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.
- 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.)
- Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.
- Whisk glaze ingredients together, then spoon over warm biscuits. Slice and enjoy warm!
- Butter swim biscuit ingredients above
- 1 tablespoon vanilla extract
- 8 ounces strawberries, diced
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-2 tablespoons milk
- Whipped Cream or Whipped Topping
- Place the oven rack in the bottom third position and preheat to 450°F.
- Add the butter to a 9×9-inch baking dish and place it inside the oven until the butter melts, about 5 minutes.
- 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.
- 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.
- 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.)
- Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.
- Whisk all the glaze ingredients together, then spoon over warm biscuits. Slice, and serve warm! Add whipped cream to each piece served individually.
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- Room Temperature: Store any leftovers in an airtight container. They last up to 2 days.
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- Fridge: Store in an airtight container to prevent them from drying out. They will last up to 5 days.
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- 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.
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- 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
Blueberry Lemon Butter Swim Biscuits Variation
Ingredients
Blueberry Jam
- 1 cup fresh blueberries
- 1 ½ tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon lemon zest
- Pinch kosher salt
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Biscuits
- Butter Swim Biscuit ingredients above
- 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
- 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.
- Place the oven rack in the bottom third position and preheat to 450°F.
- Add the butter to a 9×9-inch baking dish* and place it inside the oven until the butter melts, about 5 minutes.
- 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.)
- 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.
- 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.)
- Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.
- Whisk glaze ingredients together, then spoon over warm biscuits. Slice and enjoy warm!
Strawberry Shortcake Butter Swim Biscuits Variation
Ingredients
- Butter swim biscuit ingredients above
- 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
- Place the oven rack in the bottom third position and preheat to 450°F.
- Add the butter to a 9×9-inch baking dish and place it inside the oven until the butter melts, about 5 minutes.
- 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.
- 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.
- 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.)
- Remove from the oven, (remove the foil, if using) and let sit for 5 minutes.
- Whisk all the glaze ingredients together, then spoon over warm biscuits. Slice, and serve warm! Add whipped cream to each piece served individually.
Recipe Tips
- Be Gentle: When mixing the dough, be gentle. 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.
Recipe Help
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.
Very good and very good.The salt level was a bit high for me and next time I will definitely decrease the amount. Made just enough for breakfast and dinner..
You can definitely cut the salt in half! Glad to hear you liked them!
These biscuits are fantastic! Easy to make and so fluffy. Will definitely be adding these into the brunch menu rotation. (I actually ended up with browned butter biscuits since I forgot about the melting butter in the oven and the smoke detector loudly remind me, oops!)
Sounds like a happy accident to me!
Oh, my word!!! Outstandingly wonderful! Will definitely make again and again. My now – go to recipe. Thank you. Excited to try other recipes.
Thanks, Jan!
My new favorite recipee to make biscuits
Thanks, doll!
I made these today using King Arthur gluten free baking mix, since it was a baking mix that gad some baking powder, I only used 2 teas. They filled my pan and are great! I also used coconut milk w the lemon juice since I can’t have dairy. I thought others might like the option.
I made these tonight. For such a simple recipe the flavor is outstanding Thank you!
You’re so welcome! Glad you liked them!
All I have to say is WOW!! This recipe was a breeze to make and those damn biscuits are going to haunt me forever they were soooo good. I don’t know if I’ll ever make biscuits any other way now.
haha love it! They are really addictive!
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!
Oh good, as my go to pizza place is Puzza Hut because of their dough. Most definitely will be making these.