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.
Why We Love This Butter Dip Biscuit Recipe!
- Flaky and Buttery Texture: These biscuits have a flaky and tender texture that melts in your mouth. The "butter swim" technique of pouring melted butter into the baking dish creates a crispy, buttery crust on the bottom while keeping the interior light and fluffy.
- Easy Biscuit Recipe: This recipe is straightforward and requires basic pantry ingredients. With just a few simple steps, you'll have homemade biscuits ready to enjoy in no time. Whether you're a beginner or an experienced baker, this recipe is easy for everyone.
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!
How To Make Butter Swim Biscuits Recipe
✱ Be sure to see the recipe card below for exact ingredients and 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).
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.
Next, pour in the buttermilk (wet ingredients).
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.
Step 3 | Pour Butter & Dough into Baking Dish
Grab an 8x8-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.
Take a knife and slice the dough into 9 squares (following a 3x3 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!
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.
This Oven Thermometer is an inexpensive and easy way to test your oven for accuracy.
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!
- 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
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.
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.
Yes, you can use self-rising flour in place of the all-purpose flour, just omit the salt and baking powder in the recipe.
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.
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
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.
Other Delicious Bread Recipes
- Blueberry Lemon Poppy Seed Muffins
- Banana Bread
- Easy Skillet Cornbread
- Chocolate Banana Bread
- Pumpkin Bread
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!
Butter Swim Biscuits
- 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 8x8-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 3x3 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.
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.