Ah, Butter Swim Biscuits! You’ve chosen a legendary recipe. These are the biscuits that live up to their name—they literally swim in melted butter as they bake, resulting in an impossibly moist, tender, and flaky interior with a delightfully crispy, buttery bottom and edges.
They are the easiest, most foolproof biscuits you will ever make, and they are a total crowd-pleaser.
Butter Swim Biscuits
The magic happens when you melt the butter right in the pan, pour the dough over the top, and watch it swim to the surface as it bakes.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Servings: 9 square biscuits
Ingredients
· 1/2 cup (1 stick) unsalted butter
· 2 ½ cups all-purpose flour
· 1 tbsp baking powder
· 2 tbsp granulated sugar
· 1 tsp salt
· 1 ¾ cups buttermilk, cold (See note below if you don’t have buttermilk!)
Instructions
- Melt the Butter: Preheat your oven to 450°F (230°C). Place the 1/2 cup (1 stick) of butter in an 8×8 inch baking dish or a 9-inch round cake pan. Put the pan in the preheating oven for a minute or two, just until the butter is completely melted. Keep a close eye on it! Remove the pan from the oven as soon as the butter is melted.
- Make the Batter: While the butter is melting, whisk together the flour, baking powder, sugar, and salt in a medium bowl.
· Important Tip: For the tenderest biscuits, make sure your buttermilk is cold. Pour the cold buttermilk into the dry ingredients.
· Stir with a wooden spoon or spatula until just combined. Do not overmix! The dough will be very wet and shaggy—this is perfect. - The “Swim”: Pour the wet biscuit dough directly over the melted butter in the hot pan. Use your spatula to spread the dough evenly to the edges of the pan.
- Score the Dough: Take a butter knife or spatula and cut the unbaked dough into 9 equal squares. This makes it easy to pull apart after baking and allows the butter to seep down into the cracks.
- Bake to Perfection: Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the edges are crispy.
- Rest and Serve: Remove the pan from the oven. Let the biscuits cool in the pan for a few minutes before slicing along the pre-scored lines and removing them. Use a spoon to pour any excess butter from the pan over the biscuits when you serve them.
Crucial Tips for the Best Butter Swim Biscuits
· DO NOT OVERMIX: This is the golden rule. Overmixing develops gluten and leads to tough biscuits. Mix until there are no more dry streaks of flour, and then stop immediately.
· Cold Buttermilk is Key: The reaction between the cold buttermilk and the baking powder is what creates a great rise and tender crumb.
· No Buttermilk? No Problem! Make a quick “sour milk” substitute: Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup. Add enough regular milk to make 1 ¾ cups total. Stir and let it sit for 5-10 minutes until it curdles slightly.
· Weigh Your Flour: For the most consistent results, weigh your flour (2 ½ cups is about 300g). If you don’t have a scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
· The Hot Pan: Adding the dough to the hot, melted buttered pan gives the biscuits an instant boost, helping them rise quickly and creating that fantastic crispy bottom.
Flavor Variations
· Garlic Herb: Add 1 tsp of garlic powder and 2 tbsp of chopped fresh herbs (like parsley, chives, or dill) to the dry ingredients.
· Cheesy: Stir in 1 cup of shredded sharp cheddar cheese into the dry ingredients before adding the buttermilk.
· Everything Bagel: Before baking, sprinkle the top of the dough with Everything Bagel Seasoning for a savory, crunchy topping.
These biscuits are dangerously easy and addictive. They are the perfect side for soups, stews, fried chicken, or a big holiday dinner. Enjoy!