Butter Swim Biscuits

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

Course side/other

Cuisine American

Keyword butter swim biscuits recipe, how to make butter swim biscuits, what are butter swim biscuits

Prep Time 5

Cook Time 25

Servings biscuits

Calories 252kcal

Author Beth Pierce

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.

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.