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–+ servings
a 9x9 pan with butter swim biscuits two of them removed.
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4.75 from 16 votes

Butter Swim Biscuits Recipe

This quick and easy butter swim biscuits recipe requires no kneading or rolling. Just mix together and bake these irresistible biscuits.
Prep Time5 minutes
Cook Time25 minutes
0 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Servings: 9 biscuits
Calories: 256kcal
Author: Jocelyn Delk Adams

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

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
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
  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 9x9-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 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
  1. Place the oven rack in the bottom third position and preheat to 450°F. 
  2. Add the butter to a 9x9-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.
 
How to Store and Reheat Butter Swim Biscuits
    • 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

Serving: 1biscuit | Calories: 256kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 1797mg | Potassium: 113mg | Fiber: 1g | Sugar: 4g | Vitamin A: 402IU | Calcium: 175mg | Iron: 2mg