Soft and flaky, these Butter Swim Biscuits come together quickly with simple ingredients. The melted butter base gives them a rich, buttery taste you’ll love. Cut into squares and enjoy fresh from the oven.

Butter Swim Biscuits

These butter swim biscuits are soft, golden, and full of buttery flavor!

The secret is melting the butter right in the baking dish and then letting the biscuit batter “swim” in it while baking.

The result is a crisp, buttery crust on the outside and a fluffy center.

These biscuits are perfect for dinner or even for breakfast. They’re easy to make and taste great with jam, honey, or gravy!

Ingredients

Unsalted butter: Using unsalted butter lets you control the saltiness better.

All-purpose flour: Be sure to measure it correctly by spooning it into the cup and leveling it off.

Granulated sugar: Adds a touch of sweetness to balance the butter and buttermilk.

Baking powder: This helps the biscuits rise and become fluffy. Make sure it’s fresh for the best lift.

Salt: Enhances the flavors and balances the sweetness.

Buttermilk: Gives the biscuits a slight tang and tender crumb. If you don’t have buttermilk, you can mix milk with a little lemon juice or vinegar as a substitute.

How to Make

Preheat the oven to 450°F.

Place the butter in an 8×8-inch baking dish and put it in the oven until the butter melts, about 5 minutes.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the buttermilk and stir just until combined—the batter will be thick.

Pour the batter evenly over the melted butter in the baking dish.

Do not stir the batter into the butter.

Use a spatula to gently spread the batter to the edges of the dish.

Bake for 20 to 25 minutes, or until the top is golden brown.

Let the biscuits cool slightly before cutting into 9 squares.

Serve warm.

Tips & Tricks

Here’s some tips and tricks for making butter swim biscuits:

• Use cold buttermilk straight from the fridge for a better rise and texture.
• Make sure not to overmix the batter. Stir just until the dry ingredients are mixed into the wet ones. Overmixing can make the biscuits dense instead of fluffy.
• If possible, use real buttermilk.
• Let the butter melt completely before adding the batter. This will help you get those crisp, buttery edges.
• Start checking the biscuits around 20 minutes since oven temperatures can vary. They’re ready when the top is golden brown.

Leftovers/Storage

Let the biscuits cool completely before storing.

Keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

To reheat, warm them in the microwave for a few seconds or in the oven at 350°F for about 5–10 minutes until soft and warm again.

Don’t let the biscuits go to waste though – here are some quick and easy ways to use them up!

Breakfast Sandwiches: Slice biscuits in half and fill them with a fried egg, cheese, and bacon or sausage patties.

Mini Pot Pies: Break biscuits into pieces and layer them on top of chicken or turkey pot pie filling before baking.

Biscuits and Gravy: Warm the biscuits and serve them with sausage gravy. This is probably my favorite way of using up leftover biscuits!

Sweet Treats: Split biscuits and add butter, honey, or fruit jam. These go great with stew, soup, or any meat dish or even just to have as a snack.

Shortcake-Style Dessert: Use biscuits instead of shortcake—top with fresh berries and whipped cream