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.
Try these next
Butter Swim Biscuits
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
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Mary
I have a lot of Bisquick and I also have self-rising flour. How would you recommend substituting it for the regular flour in the recipe.
Mary Day
I would recommend going with 2 3/4 cup of Bisquick, leaving the rest of the ingredients the same except for not adding the baking powder. Same with self-rising.
Melindw
What size cast iron skillet would you recommend?.I have quite the collection!!
Beth Pierce
10 inch
Erin
I love everything about this recipe! Thanks for sharing!
Sandra
This was a huge hit at my house!! It is really amazing!
Catalina
Mmmm…. I would like to wake up with these biscuits! They will be a favorite for sure!
Allyson Zea
These are absolutely amazing! I love using them for an egg cheese biscuit in the morning
Beth Pierce
I agree! They are so yummy!
katerina @ diethood.com
WOW! These were amazing! Thanks for the great recipe!
Claudia Krusch
They look amazing! So buttery! Can’t wait to try them!
Tammy
Nothing beats homemade biscuits. These were SO delicious…soft and buttery…the perfect biscuit! I cannot wait to make them again!
Paula Richie
It sounds like these biscuits are the perfect complement to so many savory dishes. I definitely need to give them a try!
Lisa
I’ve never heard of butter swim biscuits but I am sold! I will try making this for my family, they will enjoy them.
Karen
omg, these biscuits were so fluffy and delicious…I love these biscuits! Next time I am going to make them with your ham and bean soup!
Beth Pierce
Thanks, Karen! Enjoy! I am so glad that you like them!
Jenny
I love the sound of these, the ingredients are simple and it sounds perfect for the whole family.
Lavanda Michelle
As someone who loves baking and trying out new recipes, I can’t wait to give this a try. Your step-by-step instructions and helpful tips make it seem so easy to recreate these delicious-looking biscuits. I’m excited to see how they turn out and I’m sure they will be a hit with my family.
Indu
These butter swim biscuits are so yummy. I will just munch and relish them with jam and tea.
Kelly
I’ve never heard of these before. I was very intrigued by the name. They look easy to cook.