These butter swim biscuits are the perfect combination of crispy outsides and soft and fluffy insides. You can’t help but fall in love with these buttermilk biscuits that are soaked in butter and cooked to absolute perfection.
Butter Swim Biscuits
This butter swim biscuit recipe has been around forever! I remember going to my grandma’s house growing up and having these for Sunday dinner. I would always think it was such a special treat when she let me help her make them. I remember them being so easy to make, using minimal ingredients, and they were always the perfect addition to every meal. If I was lucky there would even be some leftover that I could take home and add a little apple jam to for breakfast the next day.
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With just a few basic ingredients you will have delicious biscuits ready in no time!
What do you need?
- All Purpose Flour
- Baking Soda
How to Make Quick and Easy Butter Swim Biscuits
- Preheat oven to 450
- Mix together dry ingredients flour,baking powder, sugar, and salt.
- Pour buttermilk into the flour mixture. For Homemade Buttermilk
- Pour melted unsalted butter in baking dish. I used my cast iron pan.
- Spread the dough on top of the butter.
- Cut the dough.
- Place your pan on a baking sheet incase of overflow.
Tips Tricks and FAQs
- Let the butter swim biscuits sit for a few minutes after they come out of the oven to let the butter soak in even more.
- These are perfect to enjoy as a side dish, with honey, jam, or even gravy.
- Use an 8×8 or 9×9 pan for these biscuits.
- Don’t be afraid to brush the tops of the biscuits with butter when they come out of the oven.
These biscuits are best the day you make them. If you have leftovers you can store them in an airtight container at room temperature. These will last up to 3 days. Over time they will begin to dry out a bit.
Can I freeze butter swim biscuits?
Yes, you can freeze these. Let them completely cool and then wrap tightly in foil. Once wrapped in foil, then wrap the whole pan in plastic wrap to help keep the air out even more. Place in the freezer. These should last up to two months.
To thaw, place in the fridge overnight. Once thawed, warm in the oven at the lowest temperature for about 10 minutes, or until warm.
Can I make these ahead of time?
Yes, you can make these up to 1 day ahead of time. Prepare the biscuits as directed and bake. Let them completely cool and then wrap tightly in foil. Let them sit at room temperature. When you are ready to serve, warm them in the oven on the lowest setting for about 10 minutes or until warm.
Can I use milk instead of buttermilk?
We do not recommend using regular milk as a substitute. For these biscuits, you really want that buttermilk flavor.
- 2 1/2 Cups all purpose flour
- 2 cups buttermilk
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick half cup unsalted butter ( melted)
- Preheat oven to 450.
- Mix together dry ingredients, flour, baking soda, salt, and sugar.
- Pour buttermilk into the dry mixture.
- Stir and combine well.
- Pour melted butter into the bottom of your pan.
- Spread dough on top of melted butter.
- Cut the uncooked dough in 9
- Bake for 28 minutes
- Remove from oven and let sit for 5 minutes for the butter to soak into your biscuits.
I used a cast iron pan but you can use a square 9x9 pan
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 557mgCarbohydrates: 31gFiber: 1gSugar: 4gProtein: 6g