Butter Swim Biscuits

These Southern-style butter swim biscuits are tender, golden, and baked in a pool of melted butter for a rich flavor and crispy bottom crust. No rolling or biscuit cutter needed!

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Course: Breakfast, Side Dish

Cuisine: Southern

Keyword: butter swim biscuits, easy biscuits, southern biscuit recipe

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: biscuits

Calories: 245kcal

Author: [email protected]

Cost: 2

Equipment

medium mixing bowl
whisk or fork
spatula or wooden spoon
8x8-inch baking dish
knife or bench scraper

Ingredients

2½ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup melted butter (1 stick / 113g)

Instructions

Set oven to 450°F (232°C). This high heat helps give you that crisp top and buttery bottom!
In a medium bowl, whisk together flour, baking powder, sugar, and salt.
Pour in the buttermilk and stir until just combined. Don’t overmix—it’s okay if the dough looks a bit shaggy or sticky.
Pour melted butter into an 8x8-inch baking dish and tilt to coat the bottom evenly.
Spoon or scrape the dough directly on top of the butter. Gently spread it to the edges with a spatula or damp hands.
Use a knife to score the unbaked dough into 9 equal squares (3x3 pattern).
Bake for 28–30 minutes or until the tops are golden brown and the butter is bubbling around the edges.
Let them sit for 5–10 minutes to allow the butter to soak in, then cut and serve warm.

Notes

Use real buttermilk for best texture. Add herbs or cheese for variation. Let biscuits rest after baking to allow butter to fully absorb. Score the dough before baking to ensure even cooking and easy slicing.

Nutrition