If you’re searching for a biscuit recipe that’s incredibly buttery, golden on the outside, and perfectly fluffy on the inside, look no further than Butter Swim Biscuits. These Southern-style biscuits are baked in a pool of melted butter, creating crisp edges and a tender, cloud-like center that’s pure magic. Whether served with breakfast, dipped in gravy, or alongside your favorite dinner, Perfectly Fluffy Butter Swim Biscuits will quickly become your go-to comfort bake.
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Ingredients
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2 ½ cups all-purpose flour
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1 tbsp granulated sugar
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1 tbsp baking powder
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1 ½ tsp salt
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1 ¾ cups buttermilk
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½ cup (1 stick) unsalted butter, melted
Substitutions
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Buttermilk: Use regular milk mixed with 1 tbsp lemon juice or white vinegar as a homemade substitute.
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Unsalted butter: Salted butter works too—just reduce added salt by ½ tsp.
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All-purpose flour: Can be swapped with self-rising flour (omit baking powder and salt if using it).
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Gluten-free option: Use a 1:1 gluten-free baking flour blend.
How to Make Perfectly Fluffy Butter Swim Biscuits
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Preheat your oven to 450°F (230°C).
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In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
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Pour in buttermilk and stir just until combined. Do not overmix.
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Pour melted butter into an 8×8 or 9×9 inch baking dish.
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Spoon biscuit dough directly into the dish and gently spread it out to the edges.
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Score the dough into 9 squares using a butter knife.
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Bake for 20–25 minutes, or until golden brown on top and set in the middle.
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Let rest for 5 minutes before serving.
Mix-ins
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Add shredded cheddar and chopped chives for cheesy biscuits.
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Mix in cooked crumbled bacon for a savory twist.
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For a touch of sweetness, stir in 1 tbsp honey or a pinch of cinnamon and sugar.
Recipe Tips
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Use cold buttermilk to help keep the dough tender.
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Do not overmix the dough—stir just until moistened.
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Scoring the dough before baking helps guide cutting after it bakes.
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Let the biscuits rest in the pan after baking so the butter absorbs fully.
Storage
Store leftover Butter Swim Biscuits in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
Reheat in the oven or toaster oven at 350°F until warm.
Freeze baked biscuits for up to 2 months—wrap individually and store in a zip-top bag.
Recipe Variations
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Sweet Butter Biscuits: Add 2 tbsp sugar and a splash of vanilla for dessert-style biscuits.
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Garlic Herb Butter Swim Biscuits: Stir garlic powder and dried herbs into the dough and the melted butter.
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Mini versions: Use a muffin tin for individual servings with crispy edges.
FAQs
What are butter swim biscuits?
They are biscuits that are baked in a layer of melted butter, giving them a crispy bottom and edges with a fluffy, soft center.
Can I make these without buttermilk?
Yes! Just mix 1 ¾ cups milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Why are they called “swim” biscuits?
Because they literally bake while “swimming” in melted butter, which creates their unique texture.
Can I double the recipe?
Absolutely. Use a 9×13 baking dish and double all ingredients. Add a few extra minutes to baking time as needed.
Perfectly Fluffy Butter Swim Biscuits
Equipment
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9×9-inch baking dish
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Mixing bowl
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Measuring cups
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Measuring spoons
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Wooden spoon
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Pastry cutter or fork
Ingredients
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 3/4 cup milk
- 1/2 cup unsalted butter melted (for swimming)
Instructions
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Preheat the oven to 450°F (230°C). Grease a 9×9-inch baking dish with butter.
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In a mixing bowl, combine the self-rising flour, sugar, and salt. Stir until evenly mixed.
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Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
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Pour in the milk and stir until just combined. The dough will be slightly sticky.
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Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
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Using a biscuit cutter or a drinking glass, cut the dough into 8 biscuits.
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Melt the butter and pour it into the bottom of the prepared baking dish.
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Place the biscuits into the baking dish, allowing them to touch each other.
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Bake for 20–25 minutes, or until the biscuits are golden brown on top and cooked through.
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Remove from the oven and let rest for 5 minutes before serving.
Notes
- Make sure the butter is cold when cutting it into the flour to achieve a flaky, tender biscuit texture.
- You can use regular all-purpose flour and add 1 tablespoon of baking powder and 1/2 teaspoon of salt if you don’t have self-rising flour.
- For a golden, crispy top, brush the biscuits with melted butter as soon as they come out of the oven.
- These biscuits are perfect for dipping in gravy or serving alongside soups and stews.
