Butter Swim Biscuits

These butter Swim Biscuits are the best biscuits ever, with crunchy, crispy edges and soft, fluffy, and buttery insides. You got it right, that is where they got their name from, delicious homemade buttermilk biscuits swimming in butter.

I love to serve these hot out of the oven with sausage gravy, smothered chicken, chicken fried chicken, cube steak with gravy, and so many soups I can not name them all. Skip the patted-out and cut biscuit recipe and make these. They are quicker, easier, and tastier.

How to make Butter Swim Biscuits

Place the butter in the cast iron skillet or into an 8×8-inch baking dish. Place the skillet or dish in the preheated oven and melt the butter. It only takes a few minutes, so don’t let it burn. If you prefer, you can melt the butter in the microwave. Meanwhile, in a medium bowl, whisk together the flour, baking powder, granulated sugar, and salt. Stir the buttermilk into the dry ingredients just until combined. Remove the skillet with the melted butter from the oven and pour the biscuit batter over the melted butter. Use a spatula to spread the biscuit dough evenly.

Place the skillet or baking dish in the oven and bake for 25-30 minutes or golden brown and set. Cut with a bench scraper or sharp knife. Let the biscuits sit in the pan and absorb the butter for about 15 minutes.

Helpful Recipe Tips

• Save money and make your own buttermilk substitute. Mix a scant 1 3/4 cup of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes, then proceed with the rest of the recipe.
• Mix the dough just until combined. Do not overwork it, as it can make the biscuits tough.
• If you own a cast iron skillet, use it for this recipe. It gives the biscuits extra crispy edges. They are so delicious.
• For even more flavor, add a little shredded cheddar cheese, garlic powder, and minced onion. 
• Let the biscuits sit in the pan for 15 minutes or so to absorb all that fresh cream butter.
• Once cooled, store the biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For reheating, wrap them in aluminum foil and place them in the oven at 350 degrees for 5-7 minutes.
• To freeze, first fully cool, then place the biscuits in a heavy-duty freezer bag and place them on a baking sheet on a level spot in the freezer. Freeze for up to 2 months. Thaw in the refrigerator overnight.

What to enjoy Butter Swim Biscuits with

The question really should be what not to serve with them. I love to serve them with soup, stew, chili, smothered pork chops, smothered chicken, country gravy, sausage gravy, chicken a la king, bacon and eggs, homemade jam, and apple butter.

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Butter Swim Biscuits

These Butter Swim Biscuits are your answer to quick and easy buttery biscuits with crispy edges and tender pillowy insides.

5 from 13 votes

Print Pin Rate

Course: side/other

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 9 biscuits

Calories: 252kcal

Author: Beth Pierce

Ingredients

• ½ cup butter
• 2 ½ cups all purpose flour
• 4 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 ¾ cup buttermilk

Instructions

• Preheat oven to 450 degrees.
• Place the butter in the cast iron skillet or into an 8x8-inch baking dish. Place the skillet or dish in the preheated oven and melt the butter. Keep an eye on it as it only takes a few minutes, so don't let it burn.
• Meanwhile, whisk together the flour, baking powder, granulated sugar, and salt. Stir in the buttermilk just until combined. Remove the skillet with the melted butter and pour the biscuit batter over the melted butter.
• Bake for 25-30 minutes or golden brown and set. Cut with a bench scraper or sharp knife. Let the biscuits sit in the pan and absorb the butter for about 15 minutes.

Notes

• Save money and make your own buttermilk. Mix a scant 1 3/4 cup of milk with 1 1/2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes, then proceed with the rest of the recipe.
• Mix the dough just until combined. Do not overwork it, as it can make the biscuits tough.
• If you own a cast iron skillet, use it for this recipe. It gives the biscuits extra crispy edges. They are so delicious.
• Let the biscuits sit in the pan for 15 minutes or so to absorb all that fresh cream butter.
• Once cooled, store the biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To warm them, wrap them in aluminum foil and place them in the oven at 350 degrees for 5-7 minutes.
• To freeze, first fully cool, then place the biscuits in a heavy-duty freezer and place them on a level spot in the freezer. Freeze for up to 2 months. Thaw in the refrigerator overnight.

Nutrition

Calories: 252kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 578mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Calcium: 167mg | Iron: 2mg

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