Buttermilk Butter Swim Biscuits
Fluffy Butter Swim Biscuits baked in butter for crispy edges and soft centers. Easy one-bowl recipe ready in 30 minutes.
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Butter Swim Biscuits are pure comfort in every bite. They bake up golden and tender with a crisp, buttery crust that forms as the dough literally swims in melted butter. These biscuits are simple to make, with no rolling or cutting required, and the result is a rich, flaky bread perfect for breakfast or dinner.
This old-fashioned recipe comes together in minutes and delivers big flavor with just a handful of pantry staples. The melted butter in the pan gives the biscuits their signature crispy edges and tender centers, making them the ultimate side for soups, stews, or a drizzle of honey and jam.
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Heather’s Notes
- The butter creates crispy edges and a golden crust without the need for kneading or rolling.
- Simple ingredients make this recipe easy for any skill level.
- These biscuits pair perfectly with everything from fried chicken to chili.
- The buttermilk keeps the crumb tender and adds subtle tang.
- They bake up in one pan, making cleanup quick and easy.
Ingredient List
- Butter – The star of the show. Melted butter coats the pan and seeps into the dough, creating golden, buttery edges and a tender center. Use real unsalted butter for the best flavor.
- All Purpose Flour – The foundation of the biscuits. It gives structure while keeping the texture light and fluffy when combined with buttermilk and baking powder.
- Sugar – A touch of sugar enhances the biscuit’s flavor and balances the tang of buttermilk. It also helps the tops brown beautifully as they bake.
- Kosher Salt – Salt intensifies the buttery flavor and ensures the biscuits don’t taste flat. Always use kosher salt for better flavor control and even distribution.
- Baking Powder – A generous amount of baking powder gives these biscuits their lift. It helps the dough rise quickly in the oven, producing that signature tender crumb.
- Buttermilk – Buttermilk adds a creamy tang and reacts with baking powder to create a light, airy texture. It also adds moisture, which keeps the biscuits soft inside while the edges crisp up in butter.
Subs & Variations
- Dairy-Free: Use plant-based butter and non-dairy buttermilk (mix 1 cup of almond milk with 1 tablespoon of vinegar).
- Sweet Version: Add 1 teaspoon of vanilla extract and a sprinkle of cinnamon sugar on top before baking.
- Savory Twist: Stir in shredded cheddar cheese, chopped chives, or cooked bacon bits before pouring into the buttered pan.
- Whole Wheat Option: Replace half the flour with whole wheat flour for a nutty flavor and extra fiber.
- Spicy Kick: Mix in diced jalapeños or a pinch of cayenne for a subtle heat that pairs well with breakfast dishes.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Butter Swim Biscuits
- Preheat the oven to 400°F. Place a baking dish (usually 8×8 or 9×9) in the oven to warm while it heats.
- Melt the butter. Remove the hot dish, add the butter, and let it melt completely in the warm pan. The butter should sizzle slightly and coat the bottom evenly.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- Add the buttermilk. Pour in the buttermilk and stir gently until a soft dough forms. Do not overmix. The dough should be thick but scoopable.
- Transfer the dough. Pour the dough into the pan directly over the melted butter. Use a spatula to spread it evenly, letting the butter pool around the edges.
- Score the biscuits. Use a knife to lightly mark lines in the dough to make cutting easier after baking.
- Bake. Place the pan in the oven and bake for 20 to 25 minutes, or until the top is golden brown and the butter is bubbling around the edges.
- Cool and serve. Let the biscuits rest for 5 minutes before slicing. Serve warm with jam, honey, or gravy.
Tips for Storing
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days if you live in a humid area.
- Reheat in a 350°F oven for 5 to 7 minutes to restore crispness.
- Freeze baked biscuits for up to 2 months. Wrap individually for easy reheating.
- To reheat from frozen, place in a 350°F oven for 10 to 12 minutes.
FAQs
Yes, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk, let sit 5 minutes, and use as a substitute.
Over mixing the dough develops too much gluten. Stir only until combined to keep the texture light.
Yes, if using self-rising flour, skip the baking powder and reduce the salt slightly.
You can mix the dry ingredients and store them in an airtight container. Add the wet ingredients and bake fresh when needed.
Yes, but reduce the added kosher salt to avoid oversalting.
A metal or glass baking dish both work well, but cast iron delivers the crispiest edges and even heat distribution.
More Recipes to Try
- Monkey Bread Muffins
- Buttermilk Cornbread
- Chocolate Creamy Cookies
- Jalapeno Cheddar Cornbread
- The Best Chili You’ll Ever Eat
Buttermilk Butter Swim Biscuits
Recommended Tools
- 8-inch Square Cake Pan - or 9-inch
Ingredients
- ½ cup unsalted butter, 1 stick
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 4 tsp baking powder
- 2 tsp kosher salt
- 1 ¾ cups buttermilk
Instructions
- Preheat the oven to 400°F. Place a baking dish (usually 8×8 or 9×9) in the oven to warm while it heats.
- Remove the hot dish, add the 1/2 cup unsalted butter, and let it melt completely in the warm pan. The butter should sizzle slightly and coat the bottom evenly.
- In a large bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tbsp granulated sugar, 4 tsp baking powder, 2 tsp kosher salt until well combined.
- Pour in the 1 3/4 cups buttermilk and stir gently until a soft dough forms. Do not overmix. The dough should be thick but scoopable.
- Pour the dough into the pan directly over the melted butter. Use a spatula to spread it evenly, letting the butter pool around the edges.
- Use a knife to lightly mark lines in the dough to make cutting easier after baking.
- Place the pan in the oven and bake for 20 to 25 minutes, or until the top is golden brown and the butter is bubbling around the edges.
- Cool and serve. Let the biscuits rest for 5 minutes before slicing. Serve warm with jam, honey, or gravy.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Wow these were great! I had no plans to make biscuits today but when I got home from work I saw my home made buttermilk that’s been in the fridge about 4 days I said to myself… self… you will not let that hard worked buttermilk (from making cultured butter) go to waste! So I found your recipe on Pinterest, it was so quick to put together and SO FLUFFLY! Not dense at all super moist. Mine did not brown on top after 23 minutes and I didn’t want to over cook it, so I spread a little more butter on top and broiled it on high for a few minutes and it came out nice and crispy and AMAZING! This is the only recipe I’ll use from now on! Thank you!!
So glad you enjoyed it!!! ~heather
such a simple recipe.