Butter Swim Biscuits

If you’ve never had a Butter Swim Biscuit, let me warn you now — once you do, regular biscuits just won’t hit the same.

These biscuits are golden, buttery, and fluffy on the inside with a crispy, caramelized edge that only comes from baking them in melted butter. They’re everything you love about a homemade biscuit, without any of the extra fuss. No cutting, no rolling, no kneading. Just stir, pour, and bake.

They’re perfect for breakfast, brunch, or right next to a pot of chili, stew, or Sunday dinner.

Special Tips

Keep everything cold. Cold butter and cold buttermilk are the key to soft, flaky biscuits. Warm ingredients make the dough heavy.

Do not overmix. The dough should look a little rough. If you mix it too much, you’ll lose the light, tender texture that makes them perfect.

Use real butter. Margarine will never do them justice.

Serve them warm. These biscuits are best fresh out of the oven with butter, jam, or a drizzle of honey.

Butter Swim Biscuits 

Ingredients:

2½ cups all-purpose flour

4 teaspoons baking powder

4 teaspoons granulated sugar

2 teaspoons salt

2 cups buttermilk

½ cup butter, melted

Instructions:

Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

In a medium-sized bowl, combine the dry ingredients: all-purpose flour, baking powder, granulated sugar, and salt.

Add the buttermilk to the dry ingredients and mix everything until you have a moist, slightly sticky dough.

Melt the ½ cup of butter in a microwave-safe bowl.

Pour the melted butter into an 8x8 or 9x9 baking dish, ensuring the bottom is evenly coated with butter.

Place the biscuit dough on top of the melted butter in the baking dish. Use a spatula to spread the dough evenly across the pan until it touches the sides.

Cut the unbaked dough into 9 squares. The dough should be swimming in the melted butter at this point.

Bake in the oven for 20-25 minutes or until the biscuits are golden brown.