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Butter Swim Biscuits bring an old-fashioned Southern charm to your table with their tender, buttery, and fluffy texture. These biscuits bake while swimming in melted butter, resulting in golden crispy edges and a soft, melt-in-your-mouth center. They are simple to make with no rolling or cutting required, just a few basic ingredients and some butter for that must-have rich flavor.
The first time I made these biscuits was during a chilly weekend brunch and they instantly became a family favorite. Now I often get asked to bring these buttery gems whenever we get together.
Ingredients
- All-Purpose Flour: forms the base and creates the perfect crumb. Choose unbleached for better flavor
- Baking Powder: provides the lift needed for light and airy biscuits. Check the date for maximum effectiveness
- Granulated Sugar: adds a touch of sweetness to balance the salt and deepen flavor profiles
- Salt: enhances the overall taste and brings out the buttery notes
- Buttermilk: adds moisture and tanginess to keep the biscuits tender. Fresh buttermilk works best but you can use a substitute
- Unsalted Butter: is essential for the swim method. Using good quality unsalted butter allows you to control the salt and gives the crispiest edges
Step-by-Step Instructions
- Preheat and Prep the Pan:
- Preheat the oven to 450 degrees Fahrenheit (232 Celsius). Place a stick of butter in an 8 by 8 or 9 by 9 inch baking dish and let it melt completely in the oven. Remove carefully once melted and bubbling.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Ensure they are evenly distributed to help the biscuits rise and brown evenly.
- Add Buttermilk:
- Pour the buttermilk into the dry mixture and stir gently with a fork or spatula until just combined. The dough should be slightly lumpy; resist the urge to overmix or the biscuits will become dense.
- Pour into Buttered Dish:
- Transfer the dough directly into the baking dish over the melted butter. Spread it out evenly but do not press it down hard. The butter underneath will soak in as it bakes creating that signature richness.
- Score the Dough:
- Using a butter knife, lightly score the dough into 9 equal squares. This will make separating the biscuits easier once baked and helps them bake evenly.
- Bake:
- Place the dish in the preheated oven and bake for 25 to 30 minutes until the tops are golden brown and the edges are crisp from the butter bath.
- Cool Slightly and Serve:
- Let the biscuits rest for 5 minutes after baking. Serve warm with your choice of jam, honey, or gravy. They can also be enjoyed plain as the buttery flavor is outstanding on its own.
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My favorite ingredient is the unsalted butter that melts underneath the dough. It not only crisps up the edges but also soaks into the biscuits adding moisture and a luscious buttery flavor. I have fond memories of my grandmother making these on Sunday mornings when the house smelled like warm fresh butter.
Storage Tips
Store cool biscuits in an airtight container at room temperature for up to two days or refrigerate for five days. To revive their crispiness, reheat in an oven or toaster oven instead of a microwave. For longer storage, wrap each biscuit individually in foil or plastic wrap and freeze. Reheat frozen biscuits directly in a warm oven for best texture.
Ingredient Substitutions
If you do not have buttermilk, mix one tablespoon of lemon juice or white vinegar with one cup of milk and let it sit five minutes before using. You can substitute self-rising flour for all-purpose flour but omit baking powder and salt in that case. Salted butter can be used by reducing the added salt in the dry ingredients by half. For a twist, add fresh herbs, shredded cheese, or spices to the dough for extra flavor.
Serving Suggestions
Serve these biscuits slathered with honey or jam at breakfast or alongside gravy and eggs. They pair beautifully with soups, stews, or fried chicken and make an excellent base for a breakfast biscuit sandwich with eggs and bacon.
Pro Tips
- Always preheat the oven fully to achieve the best rise and crust.
- Do not overmix the biscuit dough; some lumps are okay and will give you fluffier biscuits.
- Score the dough lightly so it bakes into easy-to-separate squares without collapsing the structure.
Common Recipe Questions
- → Can I substitute self-rising flour?
Yes, just skip adding baking powder and salt since self-rising flour already contains them.
- → Is there a buttermilk alternative?
Mix 1 tablespoon lemon juice or vinegar into 1 cup milk and let it rest 5 minutes before use.
- → How do I avoid dense biscuits?
Mix the dough gently and only until just combined to keep the texture light and fluffy.
- → Can I add cheese or herbs?
Absolutely! Try shredded cheddar, chives, garlic powder, or rosemary for added flavor.
- → Is salted butter okay to use?
Yes, just reduce the salt in the dry ingredients by about half to balance flavors.
- → How to store and reheat leftovers?
Store cooled biscuits in an airtight container at room temperature or fridge, then reheat in the oven or toaster to revive crisp edges.