Easy Butter Swim Biscuits
Butter swim biscuits are biscuits baked in pan of melted butter. The insides are light and fluffy and the edges are crisp and buttery! YUM!
Want the easiest biscuit of your life? These butter swim biscuits are going to be your new best friend.
They are so quick and simple! And those crisp, buttery edges are definitely something to write home about.
One-Bowl Biscuit Dough
The biscuit dough (almost like a thick batter) for these easy butter swim biscuits is VERY straightforward.
- flour
- tiny bit of sugar
- baking powder + baking soda + salt
- buttermilk
I promise I didn’t leave out an integral biscuit ingredient from that list. If you’re wondering what happened to the butter, stick with me for a minute.
There’s no butter in the actual biscuit dough for these swim biscuits. The butter comes later!
Making Butter Swim Biscuits
These biscuits are aptly named “swim biscuits” because the simple batter literally swims in a pan of butter.
As you press the batter into an even layer, it’s ok, and actually preferable, for the butter to push up and over the batter to pool around the sides and across the top.
Why Cutting Through the Dough is Important
Take a plastic knife and run through the biscuit dough to make nine squares (like a tic tac toe game).
If you don’t have a plastic knife, you can use another knife or a bench scraper.
The dough is very sticky, so you won’t get completely clean cuts. That’s ok!
The point of running a knife through the dough is to mark cuts so that the biscuits easily separate into squares after they are baked. This also helps the butter infiltrate all the nooks and crannies of the biscuit dough for a maximum buttery effect on every biscuit.
Bake Until Golden
The biscuits need a higher oven temperature in order to bake correctly.
The edges should be sizzling with butter when pulled out of the oven, and the top and sides of the biscuits should be golden brown.
A lot will depend on the type of pan the biscuits are baked in and the exact oven temperature.
If the biscuits are turning out overly greasy and under baked, increase the oven temperature by 15-25 degrees and/or bake for longer.
Swim Biscuits are Best Served Warm
These biscuits aren’t flaky like a traditional buttermilk biscuit, but they are intensely fluffy.
And the bottom and edges are every so delightfully buttery.
These biscuits are definitely best served right away, piping hot, in order to maximize that buttery goodness.
They fare decently well reheated, but tend to lose a bit of of the sizzle and crisp around the edges and take on a slightly greasier hue (although, it doesn’t stop us from popping them in the microwave for a few seconds and devouring the leftovers).
Easiest Biscuit Recipe
These easy swim biscuits have become our go-to “bread-y” side dish for any number of meals, and they are so easy, my kids can whip them up without my help.
My brother-in-law, Brad, is the one who introduced us to the recipe (sending me a text imploring me to make them right away). He probably doesn’t realize the legacy that has been created with this simple biscuit recipe.
We can devour a pan of these right out of the oven in mere seconds. They are SO good with a tad bit more butter (no judging) and raspberry jam.
We’ll be making these for years to come!
One Year Ago: Easy Instant Pot Pasta Alfredo
Two Years Ago: Easy Pumpkin Snickerdoodle Bars
Three Years Ago: Soft and Chewy Peanut Butter Popcorn
Four Years Ago: Soft Banana Bread Cookies
Five Years Ago: Quick and Easy Cheesy Black Bean Quinoa Bake
Six Years Ago: Greek Meatball Stuffed Pitas with Easy Tzatziki Sauce
Seven Years Ago: Sesame Chicken Pasta with Thai-Style Peanut Sauce
Eight Years Ago: Delicious Caesar Salad {With Homemade Dressing}
Nine Years Ago: Slow Cooker White Bean Chicken Chili
Ten Years Ago: Hearty Chicken Gnocchi Soup
Butter Swim Biscuits
Ingredients
- ½ cup butter
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups buttermilk
Instructions
- Cut the butter into pieces and place in an 8X8-inch or 9X9-inch baking pan. Preheat the oven to 450 degrees F (or 425 degrees F if using a glass pan, you live at high altitude and/or your oven bakes hot).
- Place the pan with the melted butter in the oven while it preheats to let the butter melt (it will only take a few minutes – watch carefully so the butter doesn't burn). Alternately, you can avoid all the fun and melt the butter in the microwave and spread in the pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
- Pour in the buttermilk and stir with a spatula or spoon just until no dry streaks remain – don't over mix!
- Tilt the pan of melted butter so the butter evenly coats the bottom of the pan.
- Dollop the biscuit batter in heaping spoonfuls over the melted butter. Use a spatula to even out the batter. It's ok, and actually preferable, for the butter to pool up, around and on top of the biscuit dough.
- Use a plastic knife (I've found this works best, but you can also use a bench scraper or other knife) to cut through the biscuits to make nine squares. The batter is sticky, so you won't get super clean cuts – that's ok. You just want to mark cuts in the biscuit dough so that the biscuits easily separate into squares after they are baked. This also helps the butter infiltrate all the nooks and crannies of the biscuit dough.
- Place the pan on a larger aluminum-foil covered baking sheet (in case of spillover) and bake for 25-35 minutes until golden around the edges and the middle is baked through. Serve warm!
Notes
Recommended Products
Recipe Source: based off a recipe sent to me by my brother-in-law, Brad (similar to this recipe and this recipe)
90 Comments on “Easy Butter Swim Biscuits”
Without buttermilk my milk with lemon didnotget thick enough. I was rather soupy going into the oven. So much so that it settled under the butter. I didn’t want to add flour so crossing my fingers it works. Will try sour cream or yogurt with milk next time as others have suggested.
Good but to much butter for me.
Can you cut back on the butter in the pan? I see some recipes call for a stick which i’ve tried and way too much. So I tried yours with a 1/2 a stick and is much better. Can you just coat the pan in butter like you would for brownies or cornbread? Or would the biscuits stick? Thank you so much. I really love old fashioned biscuits but i’m getting too tired to do all the folding to make southern biscuits. These are so much quicker and easier.
Hi Joli, decreasing the butter will affect the end result (since there isn’t any butter or oil in the actual biscuit dough) but you can certainly experiment!
Wow, these really are wonderful! The whole family loves them, and I love that they are easy to whip up. 😉 I’ve been doing 1.5x the recipe in a 9×13 as you and some others suggested, and it’s been working out perfectly. Thanks, Mel!
Oh, and I usually don’t have buttermilk in the fridge, but the vinegar/ milk combo works perfectly, as does using 50/50 milk and sour cream (or yogurt). (And one time I did 60/40 milk and yogurt… end of the month/ grocery budget lol! :P)
Absolute perfection. Just the recipe you need when cutting butter into dough is just too tedious.
These biscuits are SO easy and SO delicious. My wife won’t let me make any other kind of biscuits anymore. I make them with powdered buttermilk (just add water). I mix the buttermilk powder in with the other dry ingredients, then just add the appropriate amount of water.
Well they definitely were fluffy but imo were too cake like to pair well with sausage gravy. Reminded me of that easy peach cobbler recipe that starts with melted butter in the pan, then add individual ingredients to pan, top with a can of peaches and bake. Would be great for topped with blackberries or maybe even the chocolate gravy my grandma used to make. So sad this won’t be able to replace the laborious process of cutting fat into flour.
These were amazing. When I told my husband what they were called he said, “Did you say sin biscuits?” So easy, too – will definitely make again!
Haha, that made me laugh out loud!
I grew up with a recipe very much like this. However we used a rimmed cookie sheet and rolled the dough quite thin, and cut it into bread sticks. They were awesome!
Oh. My. WORD. These biscuits. Did as you recommended and 1.5 x the recipe in a 9×13. So easy to make and beyond delicious. None of us could stop eating them. THANK YOU!
Can you make these using the buttermilk substitute of vinegar or lemon juice with milk? Biscuit recipes like this are usually pretty forgiving in that regard.
I haven’t tried it, but it should work fine!
I love this recipe! It’s very forgiving. If I don’t have buttermilk, adding sour cream to regular milk works fine. If you really want to be next level, add 2 tsp garlic powder and 1 cup sharp cheddar cheese and you have Cheddar Bay swim biscuits and then you will REALLY be in heaven.
I’ve found that recipes with added liquid really help gluten-free recipes taste less GF. And I’ve made a different version of these that turns out FANTASTIC since they soak up the butter, aka there’s the added liquid!
Hello,
I have been following your blog for years. I would love to make these for thanksgiving and I am looking for ideas to make a head and then bake at final destination 2 hours away.
Hi Linda, it might work to assemble the butter and biscuits in the pan and bake once you get there! It might be a good idea to do a trial run and see how it goes first.
Wonderful. Followed recipe, family loved. So easy.
I live in the Midwest (Iowa) and made these a few weeks ago as written and found my batter runny so decided to add more flour (approximately 1 additional cup although I didn’t measure it, but went by consistency). They tasted great and my husband was quite pleased with them! In looking at other biscuit recipes I found the flour to buttermilk ratio to be 2–2-1/2 cups flour to 3/4–1 cup of buttermilk. I may start with 1 cup buttermilk next time and add more if needed to get desired consistency. I will definitely be making them again! I became a big fan of yours when I tried your instant pot smoky honey chicken a few years ago, Mel. Thanks so much for sharing your recipes!
These are unreal! I prepared them in less than 3 minutes! So easy and my family raved about them!!! I have made them twice in 24 hours and realized I needed to always keep buttermilk in my fridge just for these!
I was nervous – the batter was almost like a thick pancake batter consistency…. But I forged ahead and they came out looking just like the biscuits in your pictures! I really loved the crispy bottoms and tops and the rest was fluffy and delish.
I have seen this all over TikTok but of course if Mel makes it.. I know it’s good. Definitely didn’t disappoint. Super easy and delicious, the family killed the pan. We had them with loaded potato soup. Delish!
I’ve made three times since the recipe published! They are so, so dang good. Quick mix up and I think I have it memorized now. The buttery edges are so crisp and savory and the insides are pillowy and tender. I’ve eaten them plain and hot, with extra butter and raspberry jam, cold and reheated. Yummy!!!!
Made 2 batches of these to go with your crockpot beef stew recipe… one batch with white flour the other with gluten free flour. both turned out… well… swimmingly. 😉
Yay for a GF review! Thank you!
Made these last night and they were a hit! 1 1/2 x’s and baked in a 9×13 (like Karin below) for 35min. They were perfect. Some ate them as they were, some added butter, and others went another step with jam. All were happy! We’ll be having these again and again!
This are absolutely the BEST biscuits I’ve not only made, but had (even living in Chicago the brunch capital of the world)! They are insanely easy and seriously the best tasting, consistency and minimal mess in your kitchen biscuits you could bake. try them asap!
I’m so happy you loved them, Sara! Thanks for taking the time to leave a glowing review!!
We needed last minute rolls for our Sunday dinner yesterday….needed to serve 16 people, so I did the recipe. 1 1/2 x’s and baked in a 9×13. I didn’t need to add additional time- they turned out “scrumptious “!!
Fantastic! Thanks for including your variation to increase the recipe and bake in a 9X13-inch pan!
I made these in my big cast iron skillet today and we might have found the first biscuit that can rival good fresh baked rolls for Sunday dinner! The edges and bottom were perfectly buttery crisp and the center was light and fluffy with just enough chew. I hate biscuits that fall apart. I spooned some of the sizzling butter on top of the dough after I scored it into sections before I baked them. They didn’t separate into separate rolls so we jut used a big spoon to scoop them out of the pan right at the table. Thanks for an awesome recipe!
How would these biscuits hold up with sausage gravy compared to traditional biscuits? And have you ever made these or any other kind of biscuit with almond milk?
I made them with turkey sausage gravy and it was a perfect match! Help up beautifully!
That’s fantastic!
Based on the reviews, it looks like they hold up to gravy really well. I haven’t made them with almond milk, but it’s definitely worth a try. You might whisk the almond milk with some lemon juice first for the acidity the biscuits need to rise.
I made these this morning and used self-rising flour. They turned out perfectly. Very good with bacon and gravy.
In case anyone worries about their batter being runny, mine was very runny and not scoop-able at all, and I was nervous about how it would turn out. But it baked beautifully and turned out just like the picture, and was delish!! I didn’t have to adjust baking times or anything. Phew!
Thanks for chiming in with your review/experience, Kristen!
Hmm . . . Just got an idea.
Wondering if you could add brown sugar and cinnamon to the melted butter for a delightful breakfast something?
Oooh, I think that’s a great idea to try!
We had these with our dinner tonight and they turned out so fluffy and delicious. The buttery edges were so tasty! My husband, who rarely eats rolls or bread at dinner, ate three and said, “These are good…TOO good.” I baked them in a glass 7×11 pan at 425 like you recommended, and used my bench scraper, dipped in all the butter, to divide into sections. They were so easy and quick to mix up, and then put in the oven to bake while the rest of dinner was finishing up. We will definitely have these again!
Thanks for adding such a thorough review, Nicole!
Amazing! They were light, fluffy, and the perfect accompaniment to beef stew…and my family has already commented that they would also be perfect for biscuits & gravy. Definitely a keeper!
These are outstanding. Very easy to bring together. I served them with your Creamy Chicken Soup!
Can you use self rising flour for this recipe?
Yes, I used self-rising flour and they turned out great!
I haven’t tried self rising flour but others have (quickly scan the comments for their feedback).
My husband loves good biscuits, so I was curious if these would pass his high standards. They absolutely did! So light and buttery and no rolling out dough. This is a keeper recipe. I wasn’t sure if they were done on the inside, so we googled that the inner temp should be about 200 degrees. I put foil across the top after they were goldening and kept them baking until they hit that temp. It was perfect! Thanks, Mel!
Great tip on inner temp, Julie. Thanks!
Oh my word, these are delicious!!! I love how easy they were too. I definitely think this will become a staple in our house, like many of your recipes.
Thanks so much, Natalie!
These were good and easy to make. They had a nice texture. I served them with ultimate stroganoff as an excuse to make them. I’ll add more salt next time because they seemed a bit bland.
Thanks, Natasha. 🙂
These were absolutely amazing! SO easy and quick to pull together and the texture is divine – crispy on the outside, soft and pillowy on the inside. Going into the rotation immediately!
Super happy you loved the recipe, Deb! Thanks for letting me know!
Made these with sausage gravy, and it was so good. I doubled the recipe, but I would not have needed to! But everyone did enjoy them for breakfast the next day.
I’m really excited to try these for sausage and gravy after hearing you and others say they worked well for that!
Wow these were soooo good! I followed the directions exactly. I live at 7000 ft elevation so I did the 425 bake time using a glass dish. Def going to add to my collection of tried and true recipes.
Thanks for adding your high altitude experience, Erica!
Made these for dinner and they were so fluffy and buttery!!! Delicious!
Thanks, Traci!
I’m usually a huge huge fan of your recipes, but this did not do it for us. Way too buttery for our taste! I liked how easy it was though!
Thanks for chiming in with your thoughts, Rikki. 🙂
New favorite biscuit recipe! Loved not having to roll the dough and cut each one out….perfect for biscuits and gravy!
Thanks for the report back, Denyse! Glad you liked this recipe!
Not sure if I did something wrong, but my biscuits were mushy in the center. Not enough flour? The tops were brown and crispy. Underbaked? Help! The flavor was still yummy.
Try lowering the temp by 25 degrees and baking longer, that should help.
My stove oven doesn’t work correctly. Can these be made in my Ninja?
Is that an air fryer?
Can these be made in smaller amounts in my Ninja?
SO delicious and mind blowingly easy! Thanks for another winner!
Thanks, Becky!
I have a question about baking these either on conventional or convection bake? I am always lost on when to use what method! Cookies, muffins, these biscuits?! I’d love your thoughts and direction. ..
It can be hit or miss and a little confusing when to use convection or not. I use it for cookies. But generally not for cakes. I don’t use it for these biscuits but it might be fine depending on the oven (all ovens are a bit different). If using convection, decrease the oven temp by 25 degrees.
Made these for dinner! They are so good! And the crispy butter edges are definitely the best part!
I love these biscuits but the last two times I made them have had a problem with them being springy or rubbery. I used buttermilk powder and am wondering if it might be causing this (maybe it’s too old?). I have been careful not to overmix the ingredients. Any idea why this is happening? I’d appreciate any ideas!
This recipe has been a favorite of our family’s for over 45 years. I got it from the 1969 Betty Crocker Cookbook, where it is called “Butter Dips.” The recipe has been modified slightly and renamed butter swim biscuits.
Found this recipe years ago from Stella Hughes, who made them in a Dutch Oven. They were easy and yummy but for some reason I stopped making them. Thanks for sharing and reminding me. I will make these tonight.
They look delicious!! Do you cook using convection or bake?
Made a half recipe in a bread pan. So yummy! Kind of a cross between biscuits and beer bread.
Happy you liked them, Allison! Thanks for taking the time to let me know!
Wow! I can’t wait to make these! We are living overseas, so no easy access to biscuits.
This recipe is just like the old butter dips recipe from an old Betty Crocker cookbook. I used to make them for our family. They were great. I will make them again since you reminded me.
We made butter dips too! But they were breadstick shaped, and thin and crispy. Yum!
Found this biscuit through another source awhile back and they quickly became a hit for speed and their puffiness.
When we want something savoury we LOVE your garlic drop biscuits (Red Lobster Knockoff), which are easily our family favourite!
I don’t know where I went wrong, but these were a bit puddingy in the middle. I’m English though so not sure if that’s how biscuit texture should be. I think I must’ve made them wrong though, because the centre never became fluffy even after several extra minutes baking. Either way, the edges were really good albeit a little over baked thanks to the above, and very filling. The raspberry jam suggestion was excellent, so delicious. I’ll try them again and hopefully get them a bit better next time.
I think what you want to look for is the texture of an English scone. Also, when I lived in Eastern Europe, I found that even the basic ingredients were a bit different than what I was used to in the US. Also, they might need a touch more flour in England, as it’s a bit wetter there than in the dry western US.
Thanks Amanda 🙂 I definitely didn’t get scone texture. We’ve actually eaten the edges and binned the middles as they’re too doughy. But I’ll experiment a bit with this one because the edges taste so good.
Hey Claire, try lowering the oven temp by 25 degrees and baking longer (depending on the elevation and humidity where you live, it also may help to decrease the buttermilk by 1/4 cup).