This simple homemade recipe is TO DIE FOR! The butter makes these biscuits soft and moist on the inside, with a flaky crust on the outside.
Add a little jam or jelly, and you’ve got heaven.
Ingredients
2 1/2 cups all-purpose flour
2 cups buttermilk
1 stick butter
4 tsp baking powder
4 tsp sugar
2 tsp salt
How To Make Butter Swim Biscuits
Preheat the oven to 450 degrees.
Combine all of the dry ingredients in a medium sized bowl.
Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.
Melt the butter in a microwave safe bowl, and then pour it into an 8×8 or 9×9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn’t drip out of the pan while it’s baking).
Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.
Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.
Bake for 20-25 minutes or until golden brown on top.
Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam.
How to Store Butter Swim Biscuits
To keep your biscuits fresh and tasty:
Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Reheat in the oven or toaster oven for a few minutes to restore their crispy edges.
Refrigerator: For slightly longer storage, place them in an airtight container in the fridge for up to 5 days. Reheat before serving.
Freezer: These biscuits freeze beautifully! Let them cool completely, then wrap each biscuit individually in plastic wrap or foil.
Place them in a freezer-safe bag or container and freeze for up to 2 months.
Thaw at room temp or microwave briefly, then toast or bake to bring back the buttery crispness.
Variations and Tips
Flavor Variations:
Cheddar & Chive: Stir in 1 cup of shredded sharp cheddar and 2 tablespoons of chopped fresh chives for a savory twist.
Garlic Herb: Add 1 tsp garlic powder and 1 tsp Italian seasoning to the dry ingredients. Brush the tops with garlic butter when they come out of the oven.
Sweet Cinnamon Swirl: Mix 2 tablespoons of brown sugar and 1 teaspoon of cinnamon into the dough for a touch of sweetness. Top with a vanilla glaze if desired.
Baking Tips:
Use cold buttermilk for the fluffiest texture—it reacts best with the baking powder when cold.
Don’t overmix the dough. Stir just until combined to keep the biscuits tender.
Cut before baking so the biscuits bake evenly and are easy to pull apart later.
Let rest for 5 minutes after baking before serving. This gives the butter a chance to settle and makes the biscuits easier to slice or lift from the pan.
Serving Suggestions:
Serve warm with honey, jam, or gravy.
Great as a side for fried chicken, chili, or a hearty soup.
Split them and use for breakfast sandwiches—try egg, cheese, and bacon or sausage.
Nutritional Information (Per Biscuit)
Estimated values only; may vary based on specific brands and ingredients used.
Calories: ~230
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 500mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 2g
Protein: 4g