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Butter Swim Biscuits
Butter swim biscuits are soft, flaky, and moist with crispy edges. Baked literally swimming in butter, these are melt-in-your-mouth biscuits.
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A version of classic, fluffy buttermilk biscuits, these butter swim biscuits are rich and moist inside with a flaky crust on the outside. Soft and flaky, these homemade butter swim biscuits will go with just about anything!
MORE RECIPES: Buttermilk Biscuits | Cheese and Herb Biscuits | Breakfast Crescent Ring
Truly unforgettable, these buttery biscuits are the combination of a classic sweet biscuit with a crunchy, salty, buttery topping. Butter swim biscuits literally float in butter while they make, resulting in a truly melt-in-your-mouth biscuit.
Homemade biscuits are a scrumptious addition to a meal or your breakfast table. These amazing biscuits are delicious as a savory side dish, or, with a little jam, they’re also the perfect companion to a cup of tea. These delicious biscuits are so yummy that we could eat them every single day.
If you’re looking for comfort food that comes together quickly, then look no further than butter swim biscuits. These homemade buttermilk biscuits are soft, flaky, and moist with crispy edges. Whether you’re serving them up for breakfast, as an afternoon snack, or as part of a decadent dessert spread, butter swim biscuits are a classic Southern favorite.
Butter Swim Biscuits Ingredients
- Flour - all-purpose flour
- Baking powder
- Sugar - granulated sugar
- Salt - kosher salt
- Buttermilk
- Butter - salted sweet cream butter
In addition to a glass baking dish, you could also use a small oven-safe cast-iron skillet to bake the biscuits in. Use a spatula (or your hands) to spread out the dough as evenly as possible, getting it right to the sides of the pan. Place the baking pan on a baking sheet so that you don't have any butter spill over when you are moving the biscuits in and out of the hot oven.
You can substitute self-rising flour for all-purpose flour. If you do this, omit the baking powder and reduce the salt to 1 teaspoon. If you don’t have buttermilk, simply stir in 2 tablespoons of white vinegar to 1¾ cups of regular milk.
Once the biscuits come out of the oven, the butter will still be sizzling. After brushing with the butter on the top, let them sit for a couple of minutes to absorb all the butter before serving.
How to Make Butter Swim Biscuits
FIRST STEP: Preheat the oven to 450°F.
SECOND STEP: Using a medium mixing bowl, whisk together the flour, baking powder, granulated sugar, and kosher salt.
THIRD STEP: Add in the buttermilk, and mix just until incorporated. Do not over-mix.
FOURTH STEP: Pour ¾ cup melted butter into an 8x8 glass baking dish.
FIFTH STEP: Evenly spread the biscuit dough on top of the butter.
SIXTH STEP: Using a sharp knife, cut 3x3 squares into the dough.
SEVENTH STEP: Bake for 24 minutes, or until golden.
EIGHTH STEP: Remove from the oven and immediately brush the 2 tablespoons of melted butter over the top of the biscuits.
Why are these biscuits called butter swim biscuits?
These biscuits are baked literally swimming in butter, hence the name. They are also sometimes called butter float biscuits or butter dip biscuits.
Can I freeze these biscuits?
This simple homemade recipe can be frozen, well-wrapped, for up to one month.
Is there a substitute for buttermilk?
While this great recipe comes out the best using real buttermilk, you can make your own simply by stirring in 2 tablespoons of white vinegar to 1¾ cups of regular milk.
How to Store Butter Swim Biscuits
IN THE FRIDGE: Store leftover buttery buttermilk biscuits in an airtight container in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the baked butter swim biscuits for up to 1 month. Allow the biscuits to cool completely, then tightly wrap them in foil or plastic wrap. Allow the biscuits to thaw completely before eating.
Butter Swim Biscuits
Butter swim biscuits are soft, flaky, and moist with crispy edges. Baked literally swimming in butter, these are melt-in-your-mouth biscuits.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1¾ cups cold buttermilk
- ¾ cup salted sweet cream butter, melted
- 2 tablespoons salted sweet cream butter, melted
DIRECTIONS
- Preheat the oven to 450°F.
- Using a medium mixing bowl, whisk together the flour, baking powder, granulated sugar, and kosher salt.
- Add in the buttermilk, and mix just until incorporated. Do not over-mix.
- Pour ¾ cup melted butter into an 8x8 glass baking dish.
- Evenly spread the biscuit dough on top of the butter.
- Using a sharp knife, cut 3x3 squares into the dough.
- Bake for 24 minutes, or until golden.
- Remove from the oven and immediately brush the 2 tablespoons of melted butter over the top of the biscuits.
Nutrition
Calories: 294kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 709mg | Potassium: 233mg | Fiber: 1g | Sugar: 4g | Vitamin A: 627IU | Calcium: 121mg | Iron: 1mg
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