Butter swim biscuits are rich and flavorful buttermilk biscuits that have been baked in a pool of melted butter! They have a crisp outside, a light and fluffy inside, and are loaded with buttery goodness. Enjoy them with some sweet jelly at breakfast or use them to sop up some savory stew at dinner!
Easy Butter Swim Biscuits Recipe
As the name implies, these butter swim biscuits are ridiculously buttery (which is always a good thing)! You can prepare the dough in about 5 minutes, then just pop them in the oven and enjoy!
You don't need to knead the dough, use a rolling pin, or cut out circles. Truly, you just dump your ingredients in a mixing bowl and stir it all up! These quick biscuits are the perfect addition to your favorite meals!
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🥘 Butter Swim Biscuits Ingredients
These fluffy biscuits only use a handful of ingredients to make! No need to roll them, cut them, or even get your hands covered in dough!
- Butter - ½ cup of butter that has been melted.
- Flour - 2½ cups of all-purpose flour that has been measured using the spoon and level method.
- Baking Powder - 4 teaspoons of baking powder.
- Sugar - 4 teaspoons of sugar.
- Salt - 1 teaspoon of salt.
- Buttermilk - 1¾ cups of buttermilk.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Butter Swim Biscuits
I don't think there are any biscuits out there that are as quick or simple as these! Just grab your mixing bowl, an 8x8 baking dish, and a spoon to stir it all up!
This recipe makes an 8x8 pan of biscuits that is cut into 9 equal servings.
Mix The Biscuit Dough
- Preheat. Preheat your oven to 450°F (230°C) and pour ½ cup of melted butter into an 8x8 baking dish.
- Mix the dough. Sift 2½ cups of all-purpose flour, 4 teaspoons each of baking powder, sugar, and salt into a large bowl and give it a quick stir to combine. Add 1¾ cups of buttermilk and stir until everything is mixed together.
Transfer, Score & Bake The Buttery Biscuits
- Spread and cut. Pour the mixture into the baking dish with the butter and use a silicone spatula to spread it out evenly. Then, cut the dough into 9 even squares.
- Bake. Bake in the oven at 450°F (230°C) for 20-25 minutes, or until the top is golden in color.
- Serve. Remove from the oven, allow to cool slightly, and then serve.
Serve these buttery biscuits alongside some creamy duck and wild rice soup, pan seared top sirloin steak, or steak diane! They are super versatile and pair well with anything! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- This recipe can be made without buttermilk if you don't have any on hand! Simply make your own buttermilk by mixing together 2 scant cups of room-temperature whole milk and 2 tablespoons of vinegar (or lemon juice) and then let the mixture rest for 10 minutes. Then, use as directed.
- If you are in a pinch, you can easily make this recipe using Bisquick! Just use the same amount of Bisquick as flour and omit the salt, sugar, and baking powder (as they are all included in the Bisquick). Then follow the recipe as written!
- If you are making these butter swim biscuits with self-rising flour, go ahead and leave out the baking powder and use the same amount as the all-purpose flour.
- In a cast iron skillet, these biscuits will take about 20-25 minutes to cook (for a 10-inch cast iron).
- A 9x13 pan will make much thinner biscuits and they will cook more quickly. So make sure to keep an eye on the biscuits and start checking them around the 15-minute mark.
🥡 Storing & Reheating
These biscuits taste the best when they are fresh out of the oven! However, you can store leftover biscuits in an airtight container in the refrigerator for 4-5 days.
Reheating Butter Swim Biscuits
Warm up your biscuits by popping them back into the oven for about 10 minutes.
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❓ Recipe FAQs
Yep! Buttermilk isn't an ingredient that everyone tends to have on hand at all times. If you have all of the other ingredients already, it is completely understandable to want to skip a grocery trip for just one item! Luckily, you can make your own buttermilk at home! This recipe calls for 1¾ cups of buttermilk, so grab a measuring cup and add 2 tablespoons of vinegar then fill it up to the 2-cup mark with whole milk. Let the combination sit for 10 minutes at room temperature and then use as directed.
Yep! Make sure the biscuits have completely cooled before you store them. Once cool, wrap the whole pan tightly in two layers of plastic wrap. Then, wrap it in a layer of aluminum foil. These biscuits can be frozen for up to 3 months. Make sure you use a permanent marker to label it with the date!
Yes! These are both Southern buttermilk biscuits that are cooked in a generous amount of melted butter. Whatever name you call them, they're rich and delicious!
🥐 More Great Biscuit Recipes
In addition to these wonderfully easy, tasty biscuits to bake up I also share all of my best sides and mains to serve with biscuits!
- Bisquick Biscuits - Some simple and effortless biscuits that use Bisquick mix!
- 3 Ingredient Drop Biscuits - All you need is some self-rising flour, butter, and whole milk for these extra-easy biscuits!
- Air Fryer Biscuits - Get ready to save some precious oven space by making your biscuits in the air fryer!
- Cheddar Bacon Biscuits - Savory biscuits are packed full of cheddar cheese, bacon, and chives!
- Red Lobster Cheddar Bay Biscuits - This copycat recipe tastes even better than the original!
- Jalapeno Cheddar Scones - Delicious homemade scones with cheddar cheese and zesty jalapenos!
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📖 Recipe Card
Butter Swim Biscuits
Ingredients
- ½ cup butter (melted)
- 2½ cups all-purpose flour (spoon and leveled)
- 4 teaspoon baking powder
- 4 teaspoon sugar
- 1 teaspoon salt
- 1¾ cups buttermilk
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 450°F (230°C) and pour your melted butter into an 8x8 baking dish.
- Sift your all-purpose flour, baking powder, sugar, and salt into a large bowl and give it a quick stir to combine. Add the buttermilk and stir until everything is mixed together.
- Pour the mixture into the baking dish with the butter and use a silicone spatula to spread it out evenly. Then, cut the dough into 9 even squares.
- Bake in the oven at 450°F (230°C) for 20-25 minutes, or until the top is golden in color.
- Remove from the oven, allow to cool slightly, and then serve.
Notes
- This recipe can be made without buttermilk if you don't have any on hand! Simply make your own buttermilk by mixing together 2 scant cups of room-temperature whole milk and 2 tablespoons of vinegar (or lemon juice) and then let the mixture rest for 10 minutes. Then, use as directed.
- If you are in a pinch, you can easily make this recipe using Bisquick! Just use the same amount of Bisquick as flour and omit the salt, sugar, and baking powder (as they are all included in the Bisquick). Then follow the recipe as written!
- If you are making these butter swim biscuits with self-rising flour, go ahead and leave out the baking powder and use the same amount as the all-purpose flour.
- In a cast iron skillet, these biscuits will take about 20-25 minutes to cook (for a 10-inch cast iron).
- A 9x13 pan will make much thinner biscuits and they will cook more quickly. So make sure to keep an eye on the biscuits and start checking them around the 15-minute mark.
- To store: You can store leftover biscuits in an airtight container in the refrigerator for 4-5 days.
- To reheat: Warm up your biscuits by popping them back into the oven for about 10 minutes.
Amy Baker says
I have NEVER made biscuits… These turned out absolutely DELICIOUS! Moist and tender. Thank you for sharing this recipe. ❤️