What if I told you that you could have the most buttery, tender biscuits without all the kneading, rolling, and cutting? These Butter Swim Biscuits are your answer. Just mix, pour, and bake—no fancy techniques required. They come out of the oven with a crisp, golden top and a fluffy interior that’s pure, buttery bliss
I’m not one to boast about how delicious I bake my bread, but this easy Butter Swim Biscuits recipe is beyond brag-worthy! These buttermilk biscuits aren’t just about the taste but the texture. With every bite, you’ll experience the perfect balance of a crispy, buttery crust and a soft, tender middle. It’s all thanks to the buttermilk dough that soaks up the butter, creating layers of flavor and texture that make these biscuits unforgettable.
Let me explain. A full stick of melted butter is poured into the bottom of the baking pan, and the buttermilk biscuit dough is placed on top of the butter. As you press the batter into the dish, the butter pushes up and over the sides so that it forms pools across the top. When baked, the middle turns moist and tender, and the top becomes a crispy golden brown.
Like my Cheddar Bay drop biscuits recipe, no kneading or rolling is required. They are just as fluffy, soft, and flaky as my 7-Up biscuits, but this easy butter biscuit recipe bakes the butter below the batter instead of mixed into the dough ball.
Butter Swim Biscuits Ingredients
- All purpose flour: The base of the dough, providing structure and bulk.
- Granulated sugar: Adds a subtle sweetness to the biscuits, balancing the savory flavors. It also helps with browning during baking.
- Baking powder: Acts as a leavening agent, causing the buttery biscuits to rise and become fluffy. It reacts with the buttermilk, leading to a light and airy texture without requiring baking soda. Ensure you are using fresh baking powder for the fluffiest biscuits.
- Salt
- Buttermilk: Adds moisture to the dough, making the biscuits tender and soft with a slightly tangy flavor. If you don’t have buttermilk, add two tablespoons of white vinegar or lemon juice to a measuring cup and add enough milk (1 ½ cups + 2 tablespoons) to make up 1 ¾ cups total volume.
- Unsalted butter: The butter is melted and poured into the pan before baking, which creates a rich, buttery flavor. It also helps the biscuits achieve a golden, crispy crust while keeping the inside soft and moist.
See the recipe card for full information on ingredients and quantities.
How to Make Butter Swim Biscuits
- Make The Buttermilk Batter: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the buttermilk and mix until just incorporated.
- Pour Into The Pan: Pour the melted butter into the bottom of the baking dish. Using a spatula, spread the dough over the top of the melted butter.
- Bake: Cut the dough into nine squares and bake at 450 degrees Fahrenheit for 25-30 minutes or until golden brown and spring back when gently pressed.
- Serve: Allow the biscuits sit for 5 minutes to absorb the melted butter before serving. Enjoy!
Serving Suggestions
These biscuits can be enjoyed on their own, with butter, jam, honey, or as part of the main meal. Their versatility makes them a go-to comfort food for breakfast, brunch, dinner, or snacks.
Sprinkle the tops with flaky sea salt for a savory side or with cinnamon sugar for something sweet. Use them as a base for my chicken and waffle sliders or Crack Chicken Sliders recipes, bake them above a turkey biscuit stew, or even stuff them like a sandwich with smoked salmon, cheese, or meat. You can even use the biscuits to soak up soup, enjoy with casseroles, and scoop up any sauce left at the bottom of your chili bowl.
Pro-Tips
- Don’t Overmix The Dough: Refrain from overmixing the dough or the biscuits will be gummy and dense rather than fluffy. Mix until the buttermilk is just combined with the dry ingredients.
- Pick Your Pan: I used a 8×8-inch glass baking dish for my butter biscuit recipe, but the biscuits can also be made in a 9×9 inch baking dish. Keep in mind that they will be larger and flatter if using a 9×9 inch pan and baking times may differ. Start checking for doneness at 20 minutes.
- Press Into The Pan: Press the dough right to the edges and into the corners of your pan. I like to lightly butter my fingers to press the dough. If your baking dish is on the shallow side, place a baking tray under it in the oven to catch any butter that may spill over.
- Slice Into Squares: A pizza cutter is perfect for cutting the dough. I made this buttered biscuits recipe 6 times and found the pizza cutter cut through the dough easiest, followed by the bench scraper and then a sharp knife.
Proper Storage
- To Store: The biscuits are best enjoyed the day they are made, however leftovers can be stored in an airtight container at room temperature for two days or in the refrigerator for up to five days.
- To Freeze: Leftovers can be frozen for up to two months. Allow the biscuits to cool completely before wrapping the individual biscuits in aluminum foil and transferring them to a freezer bag or airtight container to store.
- To Reheat: I recommend reheating the biscuits in the microwave or air fryer before enjoying them.
Enjoy Your Biscuits With These Great Recipes
If you tried this Butter Swim Biscuits Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Butter Swim Biscuits
Ingredients
- 2½ cups all-purpose flour 300 grams
- 1½ tablespoons granulated sugar
- 4 teaspoons baking powder
- 1½ teaspoons salt
- 1¾ cups buttermilk
- ½ cup unsalted butter melted (1 stick)
Instructions
- Preheat the oven to 450 degrees F.
- Whisk the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and mix until just incorporated. Do not overmix.2½ cups all-purpose flour, 1½ tablespoons granulated sugar, 4 teaspoons baking powder, 1½ teaspoons salt, 1¾ cups buttermilk
- Pour the melted butter into the bottom of an 8×8-inch glass baking dish.½ cup unsalted butter
- Turn the dough into the baking dish and spread into an even layer over the butter.
- Cut the dough into nine squares using a bench scraper or sharp knife.
- Bake for 25-30 minutes or until the biscuits are golden and spring back when gently pressed.
- Let the biscuits sit for 5 minutes to absorb the melted butter before serving.
Jenn’s Notes
- To Store: The biscuits are best enjoyed the day they are made, however leftovers can be stored in an airtight container at room temperature for two days or in the refrigerator for up to five days.
- To Freeze: Leftovers can be frozen for up to two months. Allow the biscuits to cool completely before wrapping the individual biscuits in foil and transferring them to a freezer bag or airtight container to store.
- To Reheat: I recommend reheating the biscuits in the microwave or air fryer before enjoying them.
- Refrain from overmixing the dough or the biscuits will be gummy and dense rather than fluffy. Mix until the buttermilk is just combined with the dry ingredients.
- I used a 8×8-inch glass baking dish for my butter biscuit recipe, but the biscuits can also be made in a 9×9 inch baking dish. Keep in mind that they will be larger and flatter if using a 9×9 inch pan and baking times may differ. Start checking for doneness at 20 minutes.
- Press the dough right to the edges and into the corners of your pan. I like to lightly butter my fingers to press the dough. If your baking dish is on the shallow side, place a baking tray under it in the oven to catch any butter that may spill over.
- A pizza cutter is perfect for cutting the dough. I made this buttered biscuits recipe 6 times and found the pizza cutter cut through the dough easiest, followed by the bench scraper and then a sharp knife.
Jenn, these biscuits are so Fluffy and DELICIOUSLY YUMMY!! Hubby and I loved the Crispy Tops on the biscuits so much that eating one was NOT Enough, LOL!!
YAY!! So glad you enjoyed it!
I can’t wait to try the buttery biscuits!
Been doing this for years. I sometimes add a teaspoon of garlic and cheese to mine. Never any leftovers…..