Butter Swim Biscuits

5 from 2 votes

Butter Swim Biscuits are baked in a pan of melted butter! Easy to make with the perfect balance of salty and sweet taste, moist and tender texture, with a buttery flaky crust on top.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch, Side Dish

Cuisine: American

Servings: biscuits

Calories: 255kcal

Author: Jennifer Fishkind

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 8x8-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.

Notes

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 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.

Tips:

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 8x8-inch glass baking dish for my butter biscuit recipe, but the biscuits can also be made in a 9x9 inch baking dish. Keep in mind that they will be larger and flatter if using a 9x9 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.

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