Butter Swim Biscuits

I’ll be the first to admit that although I love warm, from-scratch biscuits, they are quite fussy. From cutting the butter into the flour to rolling, folding and cutting out the dough, homemade biscuits are not found in the “quick and easy” category. But butter swim biscuits are.

Instead of cutting the butter into the dough (as you would for a pie crust), the butter is melted in the pan and the biscuit batter is patted right on top. Everything bakes together, and the butter slowly infuses into the fluffy biscuits while caramelizing the outsides with beautifully golden brown, crispy edges—not far from a focaccia.

The biscuits look as if they’re swimming in butter (hence the name), which makes it seem like there’s a lot of butter, but there isn’t any more than the amount you’d find in other biscuit recipes. It’s simply just a different—and far quicker—way to make homemade biscuits for a weeknight dinner or when the craving strikes on a whim.

Butter Swim Biscuit Ingredients

• Butter: Buy a good quality butter brand for this butter swim biscuits recipe. It’s the most important ingredient, and the better the quality, the better the biscuits will taste.
• All-purpose flour: If you’re still sticking your measuring cup into the bag of flour, I’m here to tell you that it’s not too late to kick old habits. Doing this packs too much flour into the measuring cup. Instead, measure flour the right way with the spoon and scrape method.
• Sugar: Don’t worry, these butter swim biscuits aren’t sweet. A single tablespoon of sugar will just help them brown on top and cut any saltiness.
• Baking powder and baking soda: Leavening agents help the biscuits achieve their signature tall, pillowy rise. It’s important that these ingredients are still strong and potent, so test the baking powder and baking soda if yours have been sitting in the cabinet for a while.
• Buttermilk: Buttermilk kickstarts the baking soda, plus its natural acidity tenderizes the gluten and adds a pleasant tangy flavor.

Directions

Step 1: Melt the butter in the pan

Preheat the oven to 450°F. Place the butter in an 8-inch square baking pan. Place the baking pan in the oven and bake until the butter has melted, one to two minutes. Remove the pan from the oven and set it aside.

Step 2: Make the batter

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, salt and baking powder until combined. Add the buttermilk.

Switch to a rubber spatula or wooden spoon and stir in the buttermilk just until all the dry ingredients are moistened.

Editor’s Tip: Don’t overstir or you’ll overdevelop the gluten, leading to dense, tough biscuits instead of soft, fluffy ones.

Step 3: Spread the batter over the butter

Gently and evenly press the batter into the prepared pan on top of the butter.

With a sharp chef’s knife, carefully score the top of the biscuits into nine squares, cleaning the knife as needed.

Step 4: Bake and serve

Bake the butter swim biscuits until they’re golden brown, 20 to 25 minutes. Cool the biscuits in their pan on a wire rack for five minutes so they can finish setting up. Remove the biscuits from the pan, breaking or cutting the biscuits into the nine squares. Serve the biscuits while they’re still warm. Enjoy!

Butter Swim Biscuit Variations

• Try an Italian version: For an Italian twist, sprinkle the melted butter with 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning before pressing in the dough.
• Add cheese: Who doesn’t like the sound of cheesy butter swim biscuits? As soon as you stir in the buttermilk, also fold a handful of shredded cheese into the batter. I suggest Gruyere, cheddar, Parmesan, Asiago, low-moisture mozzarella or Colby Jack.
• Include herbs and spices: If all butter is a little too plain for you, mix in spices like garlic powder, paprika, cayenne or onion powder. Fresh or dried herbs, like rosemary, thyme, sage or chives, are nice too. In my house, we blend the herbs and spices together for something bold. You could also totally use a seasoning blend like Old Bay.
• Fold in fruit: Blueberry butter swim biscuits had a moment online. Fold fresh blueberries into the batter, bake the biscuits, then serve with a confectioners’ sugar glaze. Trade the blueberries for any other low-moisture fruit, like peaches, strawberries, raspberries, blackberries or cherries. Add an extra tablespoon of sugar, and feel free to use light brown sugar instead.
• Play with baking spices: These biscuits can get only warmer and cozier with fragrant baking spices like sweet cinnamon, spicy nutmeg and woody cloves, or use a premade pumpkin pie spice blend for ease.

How to Store Butter Swim Biscuits

Store leftover butter swim biscuits covered in storage wrap or transferred to an airtight container. They must be cooled to room temperature first or the container will trap in the heat and make the biscuits soggy. Refrigerate the biscuits for up to three days.

Can you freeze butter swim biscuits?

Yes, you can freeze butter swim biscuits. Once they’ve cooled to room temperature, cover them with storage wrap or transfer biscuits to a zip-top bag. Freeze for up to two months. When you’re ready to enjoy them again, remove the wrapping and rewarm before serving.

How do you reheat butter swim biscuits?

Reheat butter swim biscuits in a 250° oven until warmed through, about 10 minutes. Be sure to let the butter swim biscuits sit at room temperature before rewarming though. If you put a cold pan into a hot oven, it could crack!

Butter Swim Biscuit Tips

Can you make butter swim biscuits without buttermilk?

Yes, you can make butter swim biscuits without buttermilk. There are plenty of buttermilk substitutes that would work here, like full-fat yogurt, thinned sour cream, or milk mixed with lemon juice or vinegar.

Can you bake butter swim biscuits in a different-sized pan?

Yes, you can bake butter swim biscuits in a different-sized pan. If you don’t have an 8×8-inch square pan, you can use a 9-inch round pan. A 9×9-inch square pan works, too, but the biscuits will be a little thinner.

How do you serve butter swim biscuits?

Serve butter swim biscuits warm (not hot!) from the oven. They’re delicious by themselves, but you can certainly dress them up as you would regular biscuits: Drizzle them with honey, top them with sausage gravy or smother them with jam. Or, slice them in half lengthwise and load them up with bacon, eggs and cheese for the best, most buttery breakfast sandwich of your life.