Butter swim biscuits are biscuits baked in pan of melted butter. The insides are gentle and fluffy and the perimeters are crisp and buttery! YUM!

Need the best biscuit of your life? These swim biscuits are going to be your new greatest buddy.

They’re so fast and easy! And people crisp, buttery edges are positively one thing to write down dwelling about.

One-Bowl Biscuit Dough

The biscuit dough (nearly like a thick batter) for these simple butter swim biscuits is VERY simple.

  • flour
  • tiny little bit of sugar
  • baking powder + baking soda + salt
  • buttermilk

I promise I didn’t miss an integral biscuit ingredient from that checklist. In case you’re questioning what occurred to the butter, persist with me for a minute.

There’s no butter within the precise biscuit dough for these swim biscuits. The butter comes later!

Biscuit dough in glass bowl.

Making Butter Swim Biscuits

These biscuits are aptly named “swim biscuits” as a result of the easy batter actually swims in a pan of butter.

As you press the batter into a fair layer, it’s okay, and really preferable, for the butter to push up and over the batter to pool across the sides and throughout the highest.

Spreading biscuit batter in pan with melted butter.

Why Chopping By means of the Dough is Essential

Take a plastic knife and run via the biscuit dough to make 9 squares (like a tic tac toe sport).

In case you don’t have a plastic knife, you should use one other knife or a bench scraper.

The dough could be very sticky, so that you gained’t get utterly clear cuts. That’s okay!

The purpose of working a knife via the dough is to mark cuts in order that the biscuits simply separate into squares after they’re baked. This additionally helps the butter infiltrate all of the nooks and crannies of the biscuit dough for a most buttery impact on each biscuit.

Running plastic knife through buttery biscuit dough.

Bake Till Golden

The biscuits want the next oven temperature with a view to bake accurately.

The perimeters must be scorching with butter when pulled out of the oven, and the highest and sides of the biscuits must be golden brown.

So much will rely upon the kind of pan the biscuits are baked in and the precise oven temperature.

If the biscuits are turning out overly greasy and below baked, improve the oven temperature by 15-25 levels and/or bake for longer. 

Baked pan of buttery biscuits.

Swim Biscuits are Finest Served Heat

These biscuits aren’t flaky like a standard buttermilk biscuit, however they’re intensely fluffy.

And the underside and edges are each so delightfully buttery.

These biscuits are positively greatest served straight away, piping sizzling, with a view to maximize that buttery goodness.

They fare decently nicely reheated, however are likely to lose a little bit of of the sizzle and crisp across the edges and tackle a barely greasier hue (though, it doesn’t cease us from popping them within the microwave for a couple of seconds and devouring the leftovers).

Fluffy biscuit with buttery edges on parchment paper.

Best Biscuit Recipe

These simple swim biscuits have develop into our go-to “bread-y” facet dish for any variety of meals, and they’re really easy, my youngsters can whip them up with out my assist.

My brother-in-law, Brad, is the one who launched us to the recipe (sending me a textual content imploring me to make them straight away). He in all probability doesn’t understand the legacy that has been created with this easy biscuit recipe.

We are able to devour a pan of those proper out of the oven in mere seconds. They’re SO good with a tad bit extra butter (no judging) and raspberry jam.

We’ll be making these for years to return!

Bite taken out of biscuit smothered with butter and raspberry jam.

One Yr In the past: Straightforward On the spot Pot Pasta Alfredo
Two Years In the past: Straightforward Pumpkin Snickerdoodle Bars 
Three Years In the past: Smooth and Chewy Peanut Butter Popcorn
4 Years In the past: Smooth Banana Bread Cookies
5 Years In the past: Fast and Straightforward Tacky Black Bean Quinoa Bake
Six Years In the past:  Greek Meatball Stuffed Pitas with Straightforward Tzatziki Sauce
Seven Years In the past: Sesame Hen Pasta with Thai-Model Peanut Sauce
Eight Years In the past: Scrumptious Caesar Salad {With Home made Dressing}
9 Years In the past: Sluggish Cooker White Bean Hen Chili 
Ten Years In the past: Hearty Hen Gnocchi Soup 

Raspberry jam and butter spread on half of a fluffy biscuit.

Butter Swim Biscuits

Yield: 9 biscuits

Prep Time: 20 minutes

Cook dinner Time: 25 minutes

Complete Time: 45 minutes

  • ½ cup butter
  • 2 ½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • Minimize the butter into items and place in an 8X8-inch or 9X9-inch baking pan. Preheat the oven to 450 levels F (or 425 levels F if utilizing a glass pan, you reside at excessive altitude and/or your oven bakes sizzling).

  • Place the pan with the melted butter within the oven whereas it preheats to let the butter soften (it should solely take a couple of minutes – watch fastidiously so the butter does not burn). Alternately, you possibly can keep away from all of the enjoyable and soften the butter within the microwave and unfold within the pan.

  • In a medium bowl, whisk collectively the flour, sugar, baking powder, salt and baking soda.

  • Pour within the buttermilk and stir with a spatula or spoon simply till no dry streaks stay – do not over combine!

  • Tilt the pan of melted butter so the butter evenly coats the underside of the pan.

  • Dollop the biscuit batter in heaping spoonfuls over the melted butter. Use a spatula to even out the batter. It is okay, and really preferable, for the butter to pool up, round and on high of the biscuit dough.

  • Use a plastic knife (I’ve discovered this works greatest, however you may as well use a bench scraper or different knife) to chop via the biscuits to make 9 squares. The batter is sticky, so you will not get tremendous clear cuts – that is okay. You simply need to mark cuts within the biscuit dough in order that the biscuits simply separate into squares after they’re baked. This additionally helps the butter infiltrate all of the nooks and crannies of the biscuit dough.

  • Place the pan on a bigger aluminum-foil coated baking sheet (in case of spillover) and bake for 25-35 minutes till golden across the edges and the center is baked via. Serve heat!

Oven Temperature: it’s actually vital for the biscuits to bake at a excessive oven temperature to make sure crisp, buttery edges. If the biscuits are turning out overly greasy and below baked, improve the oven temperature by 15-25 levels and/or bake for longer. 
Doubling: I haven’t doubled this recipe, but when doing so, I’d counsel 1 1/2-ing the recipe for a 9X13-inch pan.

Serving: 1 biscuit, Energy: 223kcal, Carbohydrates: 28g, Protein: 4g, Fats: 11g, Saturated Fats: 7g, Ldl cholesterol: 27mg, Sodium: 542mg, Fiber: 1g, Sugar: 1g

Observe @MelsKitchenCafe on Instagram and present me the recipes you’re making from my weblog utilizing the hashtag #melskitchencafe. I really like seeing all of the goodness you might be whipping up in your kitchens!

Recipe Supply: primarily based off a recipe despatched to me by my brother-in-law, Brad (just like this recipe and this recipe)

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