Butter Swim Biscuits

A serving spoon removing a corner piece from a pan of biscuits.

Packed with buttermilk and butter, these creamy and rich Butter Swim Biscuits are the perfect side dish for any meal. They're golden brown and crispy on the outside, moist and fluffy on the inside, and so easy to make.

Prep Time10

Cook Time15

Resting Time10

Total Time35

Course: Side Dish

Cuisine: American

Keyword: butter swim biscuits, butter swim biscuits recipe

Servings: biscuits

Calories: 258kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

2½ cups all-purpose flour
1 tablespoon baking powder
1½ tablespoons granulated sugar
2 teaspoons sea salt
2 cups buttermilk
½ cup unsalted butter, melted

Instructions

Preheat the oven to 450˚F.
Add the flour, sugar, salt, and baking soda to a mixing bowl and whisk until well combined.
Make a well in the center of the flour mixture and pour in the cold buttermilk. Use a spatula or wooden spoon to gently stir the mixture until it comes together. Make sure not to overmix the dough.
Pour the melted butter into a 9x13-inch baking dish or cast iron skillet.
Pour the biscuit batter into the dish on top of the melted butter.
Slice the uncooked batter into about 9 squares, which will make it easier to remove the biscuits after they cook.
Bake for 15 to 20 minutes or until the biscuits turn golden brown on top.
Remove the biscuits from the oven and allow the butter to be absorbed into the biscuits before cutting and serving.

Notes

Avoid overmixing. Just stir the dough until it comes together when adding buttermilk to the flour mix to avoid hard, dense biscuits.
Cut the biscuits. Ensure you fully cut through the dough before baking for easy separation and optimal crispiness post-bake.
Monitor the biscuits in the oven. If you notice uneven browning due to oven heat distribution, simply rotate the pan halfway through.
Store leftovers in an airtight container or bag at room temperature for 1 day or in the fridge for 5 days. Reheat in a 250˚F oven or in a microwave.
To freeze, wrap the biscuits in plastic wrap, then store them in an airtight bag in the freezer for 3 months.

Nutrition