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!
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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.