Soft and fluffy on the inside with a butter, crispy exterior, Butter Swim Biscuits are faster and easier to make than traditional biscuits, and the perfect side dish for all of your comfort food favorites.
The Easiest, Most Buttery Biscuits!
Butter Swim Biscuits are literally baked in a pool of melted butter!
The melted butter in this butter swim biscuit recipe replaces the cold, mixed-in butter in traditional biscuit recipes, creating fluffy biscuits with a delicious, browned, and crispy crust.
There’s no rolling, chilling, or cutting involved, so these biscuits can be ready to serve in about a half hour.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: Regular all-purpose flour makes the best biscuits.
- Buttermilk: For a slight tangy flavor and to create a tender, rich texture.
- Baking Soda and Baking Powder: Both have a job to do in this recipe and will ensure that your biscuits stay tall and light.
- Salt and Sugar: Just a bit of each to ensure that your biscuits are tasty.
- Butter: I like to use unsalted butter so that I can control the amount of sodium in the recipe. Melt it first in the microwave or on the stove.
Tip!
If you only have salted butter, go ahead and use it to make these! Omit the salt from the recipe though, or your finished biscuits will be too salty.
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Butter Swim Biscuits Tips and Tricks
- Use an 8×8-inch pan for thick, tall biscuits. You can also use a 9×9-inch square baking dish, but the biscuits will be slightly shorter. To double the recipe, use a 9×13-inch pan.
- For fluffy butter dip biscuits, avoid overmixing the batter. The biscuit dough should be loose and sticky, more like an extra-thick pancake batter than a bread dough.
- Scoring the dough before baking helps to portion the biscuits properly and encourages even baking.
- If you don’t have buttermilk, you can make your own! Add two tablespoons of white vinegar to each cup of milk needed for the recipe.
- To store leftovers, cool them completely, then wrap with aluminum foil or plastic wrap. Store for up to 2 days at room temperature. You can also freeze these muffins for longer storage, up to 3 months.
- Reheat biscuits in a low oven for 5-10 minutes before serving.
- Serve these cozy biscuits as a side dish with Instant Pot chili, chicken pot pie soup, or beef stew! You will also love smothering them with sausage gravy to create a divine breakfast, or enjoy them any time with a bit of jam or honey.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Butter Swim Biscuits
Recipe Video
Equipment
- 8×8 inch baking dish
- Measuring cups and spoons
- sharp knife
Ingredients
- 2 ½ cups (300 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat the oven to 450°F (230°C). Pour the melted butter into an 8×8 inch (20×20 cm) baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Add the buttermilk and stir just until combined. Do not overmix.
- Pour the dough into the baking dish over the butter and gently spread it evenly to the edges.
- Use a sharp knife to score the top of the dough into 9 squares.
- Bake for 22 to 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool slightly before serving.
Notes:
- Use an 8×8-inch pan for thick, tall biscuits. You can also use a 9×9-inch square baking dish, but the biscuits will be slightly shorter.
- Scoring the dough before baking helps to portion the biscuits properly and encourages even baking.
- To store leftovers, cool them completely, then wrap well with foil or plastic wrap. Store for up to 2 days at room temperature.
- Reheat biscuits in a low oven for 5-10 minutes before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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