Servings: 9 biscuits
Total Time: 30 minutes
Difficulty: Easy
Calories per Serving: ~260
Macros (Approx.):
Protein: 4–5g | Carbs: 28–30g | Fat: 14–15g | Fiber: 1g
Intro: The Biscuit Recipe That Never Fails
If you’ve never made Butter Swim Biscuits, this is your sign. These are soft, fluffy, Southern-style biscuits that quite literally bake in melted butter — no rolling, no cutting, no stress.
The dough comes together in one bowl, gets spread into a baking dish, and “swims” in butter as it bakes into golden, tender perfection. The edges turn crisp, the centers stay pillowy, and every bite tastes rich and comforting.
They’re perfect for breakfast, alongside soup or chili, or served warm with jam or honey. Simple ingredients, big payoff — exactly the kind of recipe you keep coming back to.
Look at the Recipe
- Fluffy interior with golden, buttery edges
- No kneading, rolling, or biscuit cutters
- Perfect for breakfast, dinner, or holidays
Ingredients Needed
- 2½ cups all-purpose flour
- 4 tsp baking powder
- 4 tsp sugar
- 2 tsp salt
- 2 cups buttermilk
- 1 stick (½ cup) butter
How to Make Our Butter Swim Biscuits
- Preheat oven to 450°F (230°C).
- In a medium bowl, combine flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir just until a moist, sticky dough forms. Do not overmix.
- Melt the butter in a microwave-safe bowl.
- Pour the melted butter into an 8×8 or 9×9-inch baking dish, making sure the pan is deep enough so the butter doesn’t spill over.
- Spoon the dough directly into the butter-filled pan and spread evenly to the edges with a spatula.
- Using a knife, cut the unbaked dough into 9 roughly even squares. The dough should be fully surrounded by butter.
- Bake for 20–25 minutes, until the top is golden brown and the center is fully set.
- Serve warm straight from the pan.
Storage & Serving Suggestions
- Best enjoyed warm the same day.
- Store leftovers in an airtight container for up to 2 days.
- Reheat briefly in the oven or air fryer to restore crisp edges.
- Delicious with butter, honey, sausage gravy, or raspberry jam.
Tips & FAQs
Why are they called “swim” biscuits?
Because the dough literally bakes while floating in melted butter
