Butter Swim Biscuits

Name: Butter Swim Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 1 ¾ cups cold buttermilk; ¾ cup salted sweet cream butter (melted); 2 tablespoons salted sweet cream butter (melted)

Swimming in buttery goodness, these butter swim biscuits are a scrumptious addition to a meal or your breakfast table.

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Table of Contents

BUTTER SWIM BISCUITS INGREDIENTS
HOW TO MAKE THIS BUTTER SWIM BISCUITS RECIPE
HOW TO SERVE
STORAGE
MORE RECIPES YOU’LL LOVE
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These butter swim biscuits are literally swimming in a pool of butter while they bake. Our buttermilk biscuits, made with a handful of simple ingredients, are baked up all nice and fluffy and come out drenched in oozing melted butter.

Delicious homemade biscuits are a great accompaniment to plenty of different meals. You also should check out our 7UP biscuits and fluffy dinner rolls for tasty options.

close up shot of Butter Swim Biscuits in a baking dish

BUTTER SWIM BISCUITS INGREDIENTS

You’ll need:

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
1¾ cups buttermilk, cold
¾ cup + 2 tablespoons salted sweet cream butter, melted, divided

SUBSTITUTIONS AND ADDITIONS

BUTTERMILK: If you don’t have buttermilk, simply stir in 2 tablespoons of white vinegar to 1 ¾ cup regular milk.

FLOUR: You can substitute self-rising flour for the all-purpose flour. Do not add the baking powder and reduce the salt to 1 teaspoon.

HOW TO MAKE THIS BUTTER SWIM BISCUITS RECIPE

STEP ONE: Preheat the oven to 450°F.

STEP TWO: Using a medium bowl, whisk together the flour, baking powder, granulated sugar and kosher salt.

Butter Swim Biscuits process shot of ingredients being whisked together in a bowl

STEP THREE: Add in the buttermilk to the dry ingredients, mix biscuit mixture just until incorporated. (Do not over mix)

Butter Swim Biscuits process shot of ingredients being folded together in a bowl

STEP FOUR: Pour ¾ cup butter into an 8×8-inch glass baking dish.

PRO TIP:

You can also use a small oven-safe cast-iron skillet to bake the biscuits in.

Butter Swim Biscuits process shot of melted butter being poured into a baking dish

STEP FIVE: Evenly spread the biscuit dough on top of the melted butter.

PRO TIP:

Use a spatula (or your hands) to spread out the dough as evenly as possible, getting it right to the sides of the pan.

Butter Swim Biscuits process shot of biscuit dough being spread on top of butter in the baking dish

STEP SIX: Using a sharp knife, cut 3×3 squares into the raw dough.

Butter Swim Biscuits process shot of squares being cut into dough with a knife in the baking dish

STEP SEVEN: Bake in the preheated oven for 24 minutes or until golden brown.

PRO TIP:

Place the baking pan on a baking sheet so that you don’t have any butter spill over when you are moving the biscuits in and out of the hot oven.

Butter Swim Biscuits process shot after biscuits are baked in a baking dish

STEP EIGHT: Remove from the oven and immediately brush the 2 tablespoons of melted butter over the top of the biscuits.

PRO TIP:

Once they come out of the oven, the butter will still be sizzling. After brushing with the butter on the top, let them sit for a couple of minutes to absorb all the butter before serving.

Butter Swim Biscuits process shot of melted butter being brushed on top of biscuits in the baking dish

HOW TO SERVE

These amazing biscuits are delicious as a savory side dish to pasta dishes such as our carbonara pasta or ones with chicken entrees such as our chicken Marsala. These biscuits are also the perfect companion to a cup of tea or our homemade pumpkin spice latte and a little jam, raspberry jam, strawberry jam or apple butter are my favorites.

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STORAGE

IN THE FRIDGE: Store any leftovers of these buttery buttermilk biscuits in an airtight container in the refrigerator for up to 3 days.

IN THE FREEZER: You can freeze the baked biscuits for up to 1 month. Allow the biscuits to completely cool, then tightly wrap in foil or plastic wrap. Allow the biscuits to completely thaw before eating.

close up shot of butter swim biscuits piled on a plate

These buttery biscuits are so rich and moist inside with a flaky crust on the outside. After their butter bath, they come out amazing. I think I could eat these delicious biscuits every single day, they are so yummy.

FREQUENTLY ASKED QUESTIONS

Is there a substitute for buttermilk?

While this great recipe comes out the best using real buttermilk, you can make your own simply by stirring in 2 tablespoons of white vinegar to 1¾ cup regular milk.

Can I freeze these biscuits?

This simple homemade recipe can be frozen, well-wrapped, for up to one month.

Why are these biscuits called butter swim biscuits?

These biscuits are baked literally swimming in butter, hence the name. These are also sometimes called butter float biscuits or butter dip biscuits.

MORE RECIPES YOU’LL LOVE

Butter Swim Biscuits

5 from 1 vote

Swimming in buttery goodness, these butter swim biscuits are a scrumptious addition to a meal or your breakfast table.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

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Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 ¾ cups cold buttermilk
¾ cup salted sweet cream butter melted
2 tablespoons salted sweet cream butter melted

Instructions

Preheat the oven to 450°F.
Using a medium mixing bowl, whisk together the flour, baking powder, granulated sugar and kosher salt.
Add in the buttermilk, mix just until incorporated. Do not over mix.
Pour ¾ cup melted butter into an 8×8 glass baking dish.
Evenly spread the biscuit dough on top of the butter.
Using a sharp knife, cut 3×3 squares into the dough.
Bake for 24 minutes, or until golden.
Remove from the oven and immediately brush the 2 tablespoons of melted butter over the top of the biscuits.

Notes

PRO TIP: You can also use a small oven-safe cast-iron skillet to bake the biscuits in.

PRO TIP: Use a spatula (or your hands) to spread out the dough as evenly as possible, getting it right to the sides of the pan.

PRO TIP: Place the baking pan on a baking sheet so that you don’t have any butter spill over when you are moving the biscuits in and out of the hot oven.

PRO TIP: Once they come out of the oven, the butter will still be sizzling. After brushing with the butter on the top, let them sit for a couple of minutes to absorb all the butter before serving.