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Indulge in the irresistible delight of Butter Swim Biscuits, where a fluffy interior meets a buttery, golden crust. These homemade biscuits are tender, moist, and incredibly flavorful, making them a perfect addition to any meal or a delicious treat on their own.

A pan of freshly baked butter swim biscuits.

What is Butter Swim Biscuits?

Butter swim biscuits get their name simply because they “swim” in a pan or dish of butter! A glorious butter bath!

This unique baking method involves pouring melted butter into the baking dish before spreading the biscuit dough on top, allowing the biscuits to swim in a pool of butter as they bake. The result is a delectable combination of crispy, golden edges, and a fluffy butter-infused inside that is simply irresistible. 

These are one of the easiest biscuits you will ever make- and no need for a biscuit cutter!

Ingredient Notes

A labeled image of ingredients needed for butter swim biscuits.
  • Melted Butter: The melted butter adds a rich and buttery flavor to the biscuits. I use salted but you can use unsalted as well. Keep in mind you don’t want it boiling hot, just melted enough to cover the bottom of the pan.
  • All-Purpose Flour: Use all-purpose flour as the base for the biscuit dough. It provides structure and texture to the biscuits.
  • Baking Powder: Adding baking powder helps the biscuits rise and gives them a light and fluffy texture.
  • Sugar: A small amount of sugar is added to balance the flavors and add a touch of sweetness to the biscuits. You can adjust the quantity according to your preference.
  • Buttermilk: Buttermilk is crucial for creating tender and moist biscuits. It reacts with the baking powder, creating air bubbles that contribute to the biscuit’s rise.
  • Salt: A pinch of salt enhances the overall flavor of the biscuits and balances the sweetness. Omit or reduce if using salted butter. The saltiness of butter widely depends on the brand, so you can adjust as you make these more and more.

How To Make Butter Swim Biscuits Recipe

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Preheat the Oven and Melt Butter

Let’s get started by preheating the oven to a toasty 450°F.

While the oven is warming up, melt a stick of salted butter. You can do this by placing the butter in the baking dish and letting it melt in the oven or by melting it in the microwave using a microwave-safe dish (you can use your baking dish if it is microwave safe).

A collage image shows a stick of butter in a baking dish and then after the butter is melted.

Step 2 | Mix Biscuit Dough

Now, it’s time to mix up the biscuit dough. Grab a medium bowl and whisk together the all-purpose flour, baking powder, sugar, and salt (dry ingredients). Give it a good sift to make sure everything is nicely combined.

A collage image shows dry ingredients in a bowl and then the mixture after being whisked and combined.

Next, pour in the buttermilk (wet ingredients).

A collage image shows buttermilk poured into dry ingredients and then it sitting on top of the flour mixture.

Then gently stir until the ingredients are combined. We don’t want to overwork the batter (as this can make the biscuits tough), so be gentle with your mixing. If you are using a stand mixer don’t set it on a high speed, use a medium-low speed.

A collage image shows wet and dry ingredients being mixed together.

Step 3 | Pour Butter & Dough into Baking Dish

Grab an 8×8-inch baking dish or baking pan (or even a cast iron skillet) and pour that melted butter into it, making sure the bottom is nicely coated.

Now, plop the biscuit dough on top of the melted butter in the baking dish. Use a spatula or your hands to spread the dough out (if your baking dish is hot from melting your butter in it use a spatula), making sure it reaches all the edges and forms a nice even layer.

A collage image shows butte melted in the baking dish and then the biscuit dough being smoothed out in the pan.

Take a knife and slice the dough into 9 squares (following a 3×3 pattern), like a little biscuit grid. This allows the dough to form a biscuit-like shape. Also, the butter will seep up the side and around the biscuits! YUM!

A collage image shows biscuit dough smoothed out in the pan and then being cut with a knife into 9 squares.

Step 4 | Bake Butter Dip Biscuits

Pop that deliciousness into the preheated oven and bake for 20-25 minutes until the tops of the biscuits are beautifully golden brown.

TIP: If your biscuits turn out under-baked or are a little greasy check your oven temperature, you may need to increase your temperature setting. You can buy an inexpensive oven thermometer to check to see if it is accurate.

A collage image showing biscuit dough after being cut and then after they butter dip biscuits have been baked.

Step 5 | Let Sit & Dig In

Once the biscuits are done baking, take them out of the oven and resist the temptation to dig in right away. Give them a moment to let the butter seep into every nook and cranny, enhancing their flavor and texture.

Finally, once they absorb that butter for just a bit start cutting and serving them. And voila! You’ve got yourself a plate of mouthwatering Butter Swim Biscuits. Enjoy every delightful bite of the perfect buttery buttermilk biscuits!

An overhead view of a glass baking dish filled with butter swim biscuits on a wooden table with strawberry jelly in the background.


  • Measure flour correctly: When measuring flour for baking, use the spoon-and-level method. Fluff the flour with a spoon and then spoon the flour into the measuring cup. Then level off the excess with a straight edge. Avoid scooping directly from the bag as it can compress the flour, leading to inaccurate measurements.
  • Don’t overmix the dough: When combining the dry ingredients with the buttermilk, mix just until the ingredients are mostly combined. Overmixing can lead to tough biscuits.
  • Be gentle when spreading the dough: When spreading the biscuit dough in the baking dish, be gentle to avoid deflating the dough. Use a spatula or your hands to carefully spread the dough to the edges without pressing it down too much.
  • Use a sharp knife or bench scraper for cutting: When cutting the unbaked dough into squares, use a sharp knife or bench scraper. A dull knife may compress the dough and affect the rise of the biscuits.
  • Let the biscuits absorb the butter: After baking, allow the biscuits to sit for a few minutes before cutting and serving. This gives them time to absorb the melted butter, resulting in a rich, buttery flavor throughout.

Variations and Substitutions

  • Cheese Biscuits: Add shredded cheese such as cheddar, Parmesan, or Gruyere to the biscuit dough for a savory twist. Fold in the cheese before shaping and baking the biscuits.
  • Herbed Biscuits: Incorporate dried herbs like thyme, rosemary, or chives into the dough to infuse the biscuits with aromatic flavors. Adjust the amount based on your preference.
  • Sweet Biscuits: Increase the amount of sugar in the recipe for a sweeter version of the biscuits. You can also add cinnamon, nutmeg, or vanilla extract to enhance the sweetness.
  • Honey or Maple Syrup: Replace the sugar with honey or maple syrup to add natural sweetness to the biscuits. Adjust the quantity according to taste.
  • Savory Additions: Experiment with savory add-ins like cooked and crumbled bacon, chopped scallions, or diced jalapeños for a flavor-packed biscuit experience.
  • Gluten-Free Biscuits: Replace the all-purpose flour with a gluten-free flour blend to make the recipe suitable for those with gluten sensitivities.
A basket with a tea towel full of sliced butter dip biscuits.

Recipe FAQs

What if my biscuits didn’t rise?

It is most likely due to old or expired leavening agents: Baking powder is responsible for the rise in biscuits. If your baking powder is old or expired, it may not be as effective, leading to less rise in the biscuits. Check the expiration date on your baking powder and or test to see if it is still good. To see if your baking powder is still active, spoon ½ teaspoon of baking powder into a bowl and pour in ¼ cup of boiling water. If the mixture bubbles, your powder is good. If it doesn’t, don’t use it.

What If I Don’t Have Buttermilk?

You can make buttermilk out of regular milk. For this recipe take a measuring cup and fill it with 2 tablespoons of white vinegar or lemon juice, then add enough milk to measure 2 cups. Let it sit for 10 minutes and then give it a stir and add to the recipe in place of buttermilk.

Can I make this with self-rising flour?

Yes, you can use self-rising flour in place of the all-purpose flour, just omit the salt and baking powder in the recipe.

Can I use a different size pan?

Yes, if you have a 9X9 pan that will work as well. Just remember your biscuits will not be as tall or thick and that you need to reduce your baking time a little, about 18 to 20 minutes.

A sliced biscuit on a white plate trimmed in black.

Storage Instructions

Storage: Once the biscuits have cooled completely, then place them in an airtight container. Put them in the fridge and they will last for 4-5 days!

Freeze: If you have biscuits that you won’t be able to consume within a few days, you can freeze them for longer-term storage.

  • Wrap each biscuit individually in plastic wrap or place them in a freezer-safe storage bag with layers of parchment paper between them to prevent sticking.
  • Place the wrapped buttery biscuits in an airtight container or freezer bag to further protect them from freezer burn.
  • Label the container with the date to keep track of its freshness.

Frozen biscuits can typically be stored for up to 2-3 months.

Reheat: To warm them back up, simply place them in the oven at 200°F (or the lowest temperature). This usually takes about 10 minutes. Or, you can microwave them on high for about 30 seconds to a minute or until they are warmed through.

What to Serve with Homemade Butter Swim Biscuits

Enjoy these butter biscuits sliced open and topped with strawberry jam, preserves, or homemade apple butter.

Have you ever made jam with green tomatoes? Try my Strawberry Green Tomato Jalapeño Jam (you can’t even tell there are green tomatoes in it)! You can leave out the jalapeños if you don’t want it spicy.

These are perfect served for breakfast with Overnight Breakfast Casserole or served with the BEST EVER Sausage Gravy!

They even go with your favorite dinner-time meal like you would serve a dinner roll.

Other Delicious Bread Recipes

The week sets aside a day (May 29th)- National Biscuit Day to celebrate these fluffy biscuits! Give a few recipes from some of my foodie friends a try!

Like these Glazed Strawberry Biscuits from Life, Love & Good Food, Cream Biscuits from The Fresh Cooky, and Bacon Grease Biscuits from Bensa Bacon Lovers Society! They are all amazing!

A sliced butter swim biscuit with strawberry jelly slathered on it.

Hungry for more easy, home-cooked, delicious recipes?

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A slice of a butter swim biscuit on a white plate with the pan of biscuits in the background.
5 from 10 votes

(click stars to rate)

Butter Swim Biscuits

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 biscuits
Author: Nikki Lee
Indulge in fluffy, buttery bliss with Butter Swim Biscuits. Crispy edges, tender layers, and a pool of melted butter make these biscuits irresistible.


  • ½ cup butter, (1 Stick) I use salted
  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • 1 teaspoon salt, (omit if using salted butter)
  • 2 cups buttermilk, well shaken


  • Preheat your oven to 450°F.
  • While the oven is warming up, melt a stick of salted butter.
    You can do this by placing the butter in the baking dish and letting it melt in the oven or by melting it in the microwave using a microwave-safe dish (you can use your baking dish if it is microwave-safe). You don't want the butter boiling hot, just melted.
  • Dry Ingredients: In a medium bowl, combine the flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients together and ensure they are evenly mixed.
  • Pour the buttermilk into the bowl with the dry ingredients. Stir the mixture gently until the ingredients are mostly combined. Be careful not to overwork the batter, as this can make the biscuits tough.
  • Take an 8×8-inch baking dish and pour the melted butter into it, evenly coating the bottom. (I usually melt mine in the glass baking dish- less to wash.)
  • Place the biscuit dough on top of the melted butter in the baking dish. Use a spatula or your hands to spread the dough out, ensuring it reaches the edges of the pan and forms an even layer.
  • Using a knife or bench scraper, slice the dough into 9 squares, following a 3×3 pattern.
  • Bake for 20 to 25 minutes, or until the tops are golden brown.
  • Once the biscuits are done baking, remove them from the oven and allow the butter to be absorbed into the biscuits, about 10 minutes. This will enhance their flavor and texture.
  • Enjoy your delicious Butter Swim Biscuits! They are best served warm.

Nutrition Information

Serving: 1biscuit Calories: 254kcal (13%) Carbohydrates: 30g (10%) Protein: 5g (10%) Fat: 12g (18%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 33mg (11%) Sodium: 585mg (25%) Potassium: 113mg (3%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 403IU (8%) Calcium: 174mg (17%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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  1. 5 stars
    I’ve never made biscuits like this, but I absolutely have to try it ASAP. I love how simple it is to make the biscuit dough as well! Thanks so much for sharing!

  2. 5 stars
    Enjoyed these with dinner and it was a savory success! Easy, delicious and perfectly moist! My entire family loved them!

  3. 5 stars
    I made these for a church potluck yesterday, people where whining when they were gone, and they were gone FAST! Great recipe!!

    1. Thank you so much! You make my heart glad to hear this! Isn’t it such an easy way to make biscuits too!