Butter Swim Biscuits

Butter swim biscuits (aka butter dip biscuits) are the weeknight-easy, company-worthy bread you’ll make on repeat. They bake in a pool of butter, so you get those craveable, golden, crisp edges with a soft, fluffy middle that pulls apart in steamy layers.

No stand mixer, no cutting in butter, and no rolling—just stir, spread in the pan, score, and bake. Serve them hot with dinner, or split and butter them for breakfast sandwiches and weekend brunch.

Ingredient Notes

• All-purpose flour: Regular AP flour works best. If measuring by cups, fluff, spoon, and level for accuracy.
• Leavening: This style uses a generous amount of baking powder for lift plus a touch of baking soda to balance the buttermilk.
• Buttermilk: Real buttermilk gives the best rise and flavor. In a pinch, mix whole milk with a splash of lemon juice or vinegar, let it stand a few minutes, and use.
• Butter: Melt it right in the pan so the batter “swims.” Unsalted is ideal; if using salted, reduce added salt slightly.
• The double cut: Scoring the dough into squares twice opens channels so butter can seep into every seam for crisper, well-defined pieces.
• Pan size: An 8-inch square pan is classic. For a double batch, use a 9×13 and add a little bake time.

Steps to Make Butter Swim Biscuits

1. Heat the oven and melt butter in your baking pan to coat the bottom generously.
2. Whisk the dry ingredients in a bowl.
3. Add the buttermilk and stir just until a thick, shaggy batter forms—no need to smooth it out.
4. Gently spread the batter into the buttered pan; it will look rustic (that’s perfect).
5. Score the dough into 9 squares, then run the cutter through again to deepen the seams.
6. Bake until the top is golden and the edges are sizzling.
7. Let the biscuits rest briefly so the butter soaks in, then lift out or slice and serve warm.

Recipe Variations

• Cheddar-Jalapeño. Fold in shredded sharp cheddar and finely chopped jalapeño for a zesty bite.
• Herb & Garlic. Stir dried Italian herbs into the dry mix and brush the hot tops with garlic butter.
• Honey-Butter Finish. Drizzle warmed honey over the hot biscuits, then brush with melted butter.
• Whole-Wheat Blend. Swap up to 1 cup of the flour for white whole wheat; expect a slightly heartier crumb.
• Everything Topping. Sprinkle “everything bagel” seasoning over the scored dough before baking.

Serving Suggestions

• Serve with soups, stews, or chili for a buttery, dunkable side.
• Split and add sausage, egg, and cheese for breakfast sandwiches.
• Pair with fried chicken, roasted veggies, or a big salad.
• Brush with garlic butter and parsley for an easy dinner roll vibe.
• Drizzle with honey or jam for a sweet brunch treat.

❓Common Questions

• Can I use milk instead of buttermilk?
  Buttermilk helps activate the baking soda and adds a tangy flavor. If you’re out, substitute 2 cups whole milk mixed with 2 tablespoons of lemon juice or vinegar.
• Why do I need to cut the dough twice before baking?
  Re-cutting ensures butter can seep into each seam.
• Can I double the recipe?
  Absolutely! Use a larger pan, such as a 9-by-13-inch baking dish, and increase the baking time slightly. Check them at 30 minutes.

Butter Swim Biscuits

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5 from 2 reviews

Buttery, crisp-edged biscuits baked in melted butter—soft and fluffy inside, and no kneading or rolling required.

• Author: Diana Rattray
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 9 servings 1x
• Category: Bread
• Method: Bake
• Cuisine: Southern

Ingredients

Scale 1x2x3x

• 4 ounces melted butter
• 2 1/2 cups flour (320 grams)
• 3 tablespoons baking powder
• 4 teaspoons sugar
• 1 teaspoon salt (or fine sea salt)
• 1/2 teaspoon baking soda
• 2 cups buttermilk, well shaken

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Instructions

1. Prepare the Pan and Oven: Preheat the oven to 450°F. Pour the melted butter into an 8-inch square pan or baking dish and set aside.
2. Prepare the Dry Ingredients: Whisk together the flour, baking powder, sugar, salt, and soda.
   
3. Prepare the Dough: Add the buttermilk and mix with a spatula or wooden spoon until well mixed. Let it stand for 5 minutes, then gently spread it in the prepared pan.
   
4. Slice the Dough: Grease or spray a bench scraper with cooking spray and cut the dough into 9 squares. Then wipe and spray the bench scraper again and redo the cuts. This gives the butter a nice path to surround the individual biscuits as they bake.
   
5. Bake the Biscuits: Bake in the preheated oven for 20 to 25 minutes or until golden brown. Let them stand for 5 minutes to give the butter more time to soak in, then slice and enjoy!
   

Nutrition

• Serving Size: 1 biscuit
• Calories: 274
• Sugar: 4.6 g
• Sodium: 391.9 mg
• Fat: 13.7 g
• Carbohydrates: 33.2 g
• Fiber: 1 g
• Protein: 5.5 g