So, About These Biscuits…
You know how some recipes just stick around, always there waiting to cheer you up during a soggy Sunday or when you’re running on empty? That’s Butter Swim Biscuits for me. I first stumbled across this gem when my cousin Annie (the one who burns toast, bless her heart) made it for her book club—except she put rosemary in by mistake. Still good. Anyway, once you’ve tasted these biscuits literally swimming in melted butter, all fluffy and golden around the edges, it’s easy to see why my family kinda loses their minds whenever I bake a batch. Oh, and they’re dead simple—basically like a biscuit hot tub party. You get the idea.
Why I Keep Making Butter Swim Biscuits
I make these when I want to impress people without breaking a sweat (or if I forgot to buy bread). My crew goes wild for them, especially my brother, who has an uncanny radar for baked goods. Sometimes I make them for breakfast, but honestly, there’s no wrong time. The main hook is the butter thing—it feels a bit naughty, in the best way, and they come out so tender I can hardly resist sneaking one straight from the pan (careful, that butter is nuclear hot at first—I have the tongue scars to prove it).
Gathering Your Ingredients (Don’t Overthink It)
- 2 1/2 cups all-purpose flour (sometimes I use self-raising if I’m out—just skip the baking powder if you do that)
- 1 tablespoon sugar (though Annie once used honey, and it wasn’t half bad)
- 1 tablespoon baking powder (I always buy the red can, but if you swear by another, it’s really fine)
- 1 teaspoon salt (sometimes I throw in a bit more if I’m feeling salty myself)
- 1 3/4 cups buttermilk (I’ve faked it with milk and a squeeze of lemon, but buttermilk’s best if you’ve got it)
- 1/2 cup (1 stick) unsalted butter (salted works, but I dial back the other salt if so)
What To Do Next (or How I Don’t Ruin Them)
- First, set your oven to 450°F (232°C). Not 400. I tried that by accident and got sad, pale biscuits.
- While that’s cranking up, put the butter in an 8-inch square baking dish and set it in the oven. Basically, let the butter melt into a golden puddle.
- In a not-too-fussy bowl, whisk the flour, sugar, baking powder, and salt. Some folks sift. I don’t. It’s biscuits, not soufflé.
- Pour in the buttermilk. Use a spoon (wooden if you want to look authentic). Stir just till it comes together—don’t work it to death. If it’s a bit shaggy, you did it right.
- By now, your butter should be melted or pretty close. Carefully (ask for help if you’re as much of a klutz as me) pour the biscuit mixture right into the butter dish. Gently spread it out—yes, it’s meant to look like a buttery mess.
- Score the dough into roughly 9 pieces with a knife or whatever you’ve got handy. Doesn’t have to be perfect. In fact, it never is at my house.
- Bake for 22–25 minutes, until tops are crisply golden and you see glorious butter bubbling at the edges. This is where I hover like a helicopter parent, probably poking at them more than necessary.
- Let ‘em sit for a minute (but who really waits that long?). Serve warm. Usually I tell myself I’ll stop at two, but yeah, right.
Notes That Only Come From Making These Too Many Times
- If your biscuit dough looks more like cake batter, you didn’t mess up; it thickens as it bakes (actually, it always looks too wet at first).
- I’ve tried over-mixing. Trust me, the less you fuss, the better—don’t aim for Instagram perfection here. It’ll taste great.
- Sometimes I accidentally use cold butter—just takes longer to melt; nothing tragic.
If You Wanna Mix Things Up
- Cheddar and chives: Once I had some sad-looking green onions, so in they went with shredded cheddar… result: entirely edible.
- Jalapeño bits: Decent kick, if you’re into that. But don’t overdo or you’ll overpower the butter (ask me how I know).
- Actually, I tried subbing half cornmeal once, and uh… let’s just say it was more of a spoon-bread situation.
What If You Don’t Have All The Gear?
An 8-inch square dish works best—Pyrex, ceramic, whatever. I think an oven-proof skillet would work too, though I haven’t tried that yet. Once, I used a round cake pan and no one said a word. If you don’t have a whisk, a fork’ll do in a pinch. I’ve definitely used one when, for some reason, all my utensils have vanished (where do they go?).
How To Store (or, Theoretically Store) Them
They’re amazing fresh, but if you somehow have leftovers, pop them in a container and keep on the counter for a day, or fridge for up to 3. That said, my husband tends to “sample” them late at night, so we rarely make it past breakfast next morning anyway. If you do get a chance, I think they’re oddly good cold.
How I Like To Serve Butter Swim Biscuits
We love ‘em alongside chili (especially on football days), with a pat of extra butter (obviously), maybe a dab of honey if I’m feeling fancy. Sometimes my daughter stirs up a little sausage gravy, which is over the top but definitely worth a try. Or you can just stand there at the pan, eating one with your hands. No judgement—been there.
Bits I Wish I Knew Sooner
- Don’t rush the melting butter step! I once tried nuking it in the microwave and it just didn’t spread right in the dish.
- If you try to cut the biscuits too deep, you get more crispy edges, which is either amazing or disappointing, depending who you ask.
- For truly soft insides, cover with foil for the last 5 minutes—though, to be honest, I only remember half the time and it’s fine.
FAQ (Yes, I’ve Really Been Asked These!)
- Can I use regular milk? You can! Just add a squeeze of lemon or splash of vinegar, let it sit for a few. Not exactly the same, but it’ll work.
- Can I double the recipe? Absolutely. Just use a 9×13 pan and add a couple minutes to baking. (Or don’t, if you like crispy outsides!)
- Why score before baking? It gives you guidelines so you’re not hacking at it later. Also makes it easier to divide, especially if you’re trying (and failing) to be polite in company.
- Can these be made gluten free? I’ve tried once with a 1-to-1 flour blend; it worked but the texture was a bit off. Probably worth a go if that’s your thing.
- What’s the best butter? Real talk: store-brand, European-style, whatever you have—it all works. If you want to get fancy, there’s a great guide to butters over at Serious Eats.
- I don’t have an 8×8 pan? Use a similar-size round dish or even a cast iron skillet (my pal swears by the Lodge one). Just watch your bake time.
- Can I freeze leftovers? Actually, yes! Slice and wrap tight, thaw overnight, and rewarm in the oven; still pretty good.
P.S. If you’ve never made biscuits before, don’t sweat it. Check out the step-by-step on King Arthur Baking for photos, but honestly, this recipe is hard to mess up—even if you’re multitasking, like me, and forget what you were looking for in the pantry. Hope you love these as much as we do, and feel free to let me know what you experiment with… unless it’s olives. Learned that one the hard way!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 1/2 cup unsalted butter (melted), plus 1/2 cup for pan
- 1/4 teaspoon baking soda
Instructions
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1Preheat your oven to 450°F (230°C). Pour 1/2 cup of melted butter into a 9×9-inch baking dish to coat the bottom.
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2In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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3Add buttermilk and 1/2 cup melted butter to the dry ingredients and stir until just combined. Do not overmix.
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4Pour the biscuit dough evenly into the prepared baking dish, smoothing it out gently. Use a knife to score the dough into 8 squares.
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5Bake for 22–25 minutes or until the biscuits are golden brown on top and cooked through.
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6Let cool slightly, then slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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