Easy Butter Swim Biscuits Recipe

This recipe for Butter Swim Biscuits is one of the easiest biscuit recipes that you can make. Buttermilk biscuits are baked in a pool of melted butter. The result is a tender crumb that melts in your mouth.

Make these scrumptious buttermilk biscuits and enjoy with breakfast, lunch, or dinner! Perfect to serve as part of a brunch menu or on its own for any occasion! These melt-in-your-mouth biscuits are perfect served alongside scrambled eggs, bacon, sausage links, and fresh fruit salad (and we have just what you need for those too!) This easy scratch baking recipe will be ready before you know it.

Butter Swim Biscuits are easier to make than typical buttermilk biscuits because you don’t have to grate or chop cold butter and work it into the biscuit dough. Let’s take a look at how easy it is to make these biscuits.

Butter Swim Biscuits Ingredients

Before you get started, make sure you have all of your ingredients in place (mise en place). For basic Butter Swim Biscuits, you need the following:

• butter
• all-purpose flour
• sugar
• baking powder
• salt
• buttermilk

The very first thing to do is to create the “pool” of butter. That’s what the biscuit dough needs in order to “swim.” Get it?

To make the buttery pool, place a stick of butter in an 8×8-inch square baking dish. Place it in your oven and let it melt while the oven heats up to 450 degrees.

Be sure to keep an eye on the butter. You don’t want it to burn. If it browns just a little bit, that will be fine. You can also remove it from the oven when it is mostly melted. The warm dish will continue to melt the butter even once it has been removed from the toasty environment.

Once you have taken care of the pool of butter, it’s time to move on to the biscuit making. This will only take a couple of minutes.

Next, whisk together all-purpose flour, sugar, baking powder, and salt. Whisking it together is a good way of getting the ingredients well blended.

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Pour buttermilk into the flour mixture and stir. The dough will become “shaggy” once the buttermilk starts to react with the baking powder.

It’s baking chemistry at its finest – baking soda is a base and buttermilk is an acid and when the two get together, they create carbon dioxide bubbles. That is what helps to make the biscuits rise.

Cool, huh?

Now place 9 spoonfuls of biscuit dough into the pool of butter. I place 3 rows of 3. This makes it easier for the butter to get in between the biscuits. Alternatively, you can just place all of the dough into the butter and create one ginormous biscuit. You can later cut that biscuit into however many biscuits you would like.

Cover the pan with aluminium foil and bake for 15 minutes. Carefully remove the foil and bake for another 10 minutes or until the biscuits have reached the desired doneness. What do I mean by that?

Some people like their biscuits to be nice and golden brown. Some people define golden brown as being dark, while others like it on the lighter side. So, it all depends on how you define golden. The main test that you need to pass is the wooden pick test.

Wooden Pick Test

Insert a toothpick or wooden pick or some other food-safe device like a skewer into the center of the baked biscuits. When you pull the pick out, it should come out clean. If there is biscuit dough still on the pick, bake for an additional 5 minutes and then re-test.

Love biscuits? Be sure to check out these other delicious biscuit recipes at Southern Kissed:

• Biscuits and Sausage Gravy
• Red Lobster Cheddar Bay Biscuit Copycat Recipe
• Southern Biscuit Recipe Made Without Buttermilk
• Keto Cheddar Bay Biscuits

Substitutions

Flour – if you have self-rising flour, you can use it to replace the all-purpose flour, baking powder, and salt

Buttermilk – place 2 tablespoons of vinegar in a 2-cup measuring cup and add milk to the 2-cup mark.

Now you know how to make a scrumptious batch of buttery biscuits that will melt in your mouth with this easy-to-follow, scratch recipe.

What would you serve them with?