If you’ve never made Butter Swim Biscuits before, you’re in for a treat. Instead of rolling and cutting biscuit dough, you simply mix the ingredients in one bowl, spread the dough into a pan of melted butter, and bake. No biscuit cutter, rolling pin, or kneading required.
As the biscuits bake, the butter creates crisp, golden edges while the centers stay soft and fluffy. They’re just as good alongside a bowl of soup or chili as they are with butter and jam at breakfast.
Why You’ll Love This Recipe
- No rolling or cutting dough. Simply mix the batter, spread it in the pan, and bake.
- Buttery in every bite. Baking the dough in melted butter creates rich flavor throughout.
- Soft inside, golden outside. The biscuits stay fluffy while the edges become crisp and golden.
- Pantry-friendly ingredients. Everything you need is likely already in your kitchen.
- Ready in about 30 minutes. A quick side dish for weeknight dinners or weekend breakfasts.
Ingredients
You’ll need just a handful of baking staples:
- All-purpose flour for structure.
- Granulated sugar adds a touch of sweetness without making the biscuits sweet.
- Baking powder gives the biscuits their light, fluffy texture.
- Salt enhances the flavor.
- Buttermilk adds tanginess and keeps the biscuits tender.
- Butter creates the signature golden, buttery crust these biscuits are known for.
Directions
Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the buttermilk and stir just until the dry ingredients are moistened.
Step 2: Pour the melted butter into an 8×8-inch baking dish, making sure it evenly coats the bottom.
Spoon the biscuit dough over the melted butter and gently spread it into an even layer. The butter will rise around the edges, and that’s exactly what you want.
Step 3: Cut the dough into 9 equal squares. I usually go over the cuts a second time to make them a little more visible. The dough will bake back together, but the score marks make the biscuits much easier to separate after baking.
Step 4: Bake for about 25 minutes, or until the top is golden brown. Let the biscuits rest for a few minutes before cutting along the score marks and serving warm.
Variations
- Cheddar Cheese: Fold 1 to 1½ cups shredded sharp cheddar into the dough before spreading it in the pan.
- Garlic Herb: Stir 1 teaspoon garlic powder and 1 tablespoon chopped fresh parsley or chives into the dry ingredients.
- Everything Bagel: Sprinkle everything bagel seasoning over the top of the dough before baking. Jalapeño Cheddar: Mix in 1 cup shredded cheddar cheese and 1 finely diced jalapeño for a little heat.
- Parmesan Herb: Add ½ cup grated Parmesan and 1 teaspoon Italian seasoning to the dough for an herby, savory twist.
- Cranberry Orange: Fold in ¾ cup dried cranberries and 1 teaspoon grated orange zest for a bright, slightly sweet biscuit that’s perfect for the holidays.
- Cinnamon Sugar: Sprinkle the top of the dough with cinnamon sugar before baking. Brush with a little melted butter after baking if you’d like.
- Honey Butter: Brush the warm biscuits with melted butter mixed with a drizzle of honey.
- Blueberry: Fold ¾ cup fresh blueberries into the dough just before spreading it into the pan.
Helpful Tips
- Don’t overmix. Stir just until the flour disappears for the most tender biscuits.
- Use real buttermilk. It gives the biscuits better flavor and texture than regular milk.
- Score before baking. Cutting the dough into squares makes the biscuits much easier to separate after baking. I like using a bench scraper, but a knife will work too.
- Serve warm. These biscuits are fantastic as is, but are also delicious with butter, honey, or your favorite jam.
Serving Suggestions
These Butter Swim Biscuits are delicious served warm with:
- Butter and jam for a simple breakfast.
- Honey or hot honey for a sweet-savory twist.
- Sausage gravy for a hearty Southern-inspired meal.
- Soup or chili to soak up every last bite.
- Fried chicken or barbecue as an easy dinner side.
- Holiday meals like Thanksgiving, Christmas, or Easter.
Recipe FAQ
They’re called Butter Swim Biscuits because the dough bakes in a layer of melted butter, creating crisp, golden edges and rich, buttery flavor.
I don’t recommend it. Buttermilk gives these biscuits their tender texture and subtle tang. If needed, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with milk to equal 1 cup. Let it sit for 5 to 10 minutes before using.
Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the microwave or a 300°F oven until warmed through. Once cooled, you can also freeze the biscuits in an airtight container for up to 3 months. Thaw and reheat before serving.
Butter Swim Biscuits
Ingredients
- 2½ cups all-purpose flour
- 4 teaspoons granulated sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- ½ cup unsalted butter, melted
- 1¾ cups buttermilk
Instructions
- Preheat the oven to 450°F.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the buttermilk and stir just until the dry ingredients are moistened. Don't overmix.
- Pour the melted butter into an 8×8-inch baking dish.
- Spoon the biscuit dough over the melted butter and gently spread it into an even layer over the top. The butter will rise around the edges, and that's ok.
- Using a bench scraper or sharp knife, cut the dough into 9 equal squares. I usually go over the cuts a second time to make the score marks a little more visible. The dough will bake back together, but the scoring makes the biscuits much easier to separate after baking.
- Bake for 22 to 25 minutes, or until the top is golden brown.
- Let the biscuits rest for several minutes before cutting along the score marks and serving warm.
Notes
- This recipe works in either an 8×8-inch or 9×9-inch baking dish. I usually reach for my 8×8 because I love the extra-thick biscuits.
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