Butter Swim Biscuits
Crispy-edged, tender butter swim biscuits—no kneading, just mix, bake, slice, and enjoy.
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.
What You’ll Like About This Recipe
Effortless, no-knead dough. Unlike traditional biscuits that require cutting in cold butter and handling dough lightly, butter swim biscuits skip all the technique. A quick stir is all you need, and the dough goes straight into the pan — ideal for beginners or anyone craving homemade bread without extra steps.
Signature crispy, buttery edges. Baking the batter in melted butter gives each piece a beautifully browned bottom and deeply flavorful crust. The butter collects in the scored seams, creating extra-crisp edges and improving separation between biscuits.
Soft, tender crumb inside. Thanks to buttermilk and a gentle mix, the interior stays moist and fluffy. Even after cooling, the biscuits remain soft and tender rather than dense or dry.
Flexible for serving. These biscuits shine as a dinner side, but they’re equally great split for breakfast sandwiches, topped with jam, or used as a base for savory dishes like biscuits and gravy. One batch works across multiple meals.
Scales up perfectly. Doubling the recipe is simple — just switch to a 9×13 pan. This makes it a dependable option for holidays, family dinners, or potluck meals where fresh bread is always a hit.
Ingredient Notes
- All-purpose flour – AP flour creates the perfect structure: sturdy enough for the butter bath but still tender. If measuring with cups, fluff, spoon, and level to avoid packing too much flour.
- Baking powder + baking soda – This recipe uses more leavening than drop biscuits to help the dough rise high even while surrounded by melted butter. The baking soda reacts with buttermilk for extra lift.
- Sugar – A small amount helps with browning and balances the tang of the buttermilk without making the biscuits sweet.
- Salt – Essential for flavor; fine sea salt blends evenly throughout the dough. If using salted butter, reduce the added salt slightly.
- Buttermilk – Real buttermilk offers the best rise, tenderness, and signature tang. If you need a substitute, mix whole milk with lemon juice or vinegar and let it sit for a few minutes to thicken.
- Butter – Melted directly in the baking pan, it coats the bottom and edges of the biscuits, creating the crispy texture that defines this style.
Steps to Make Butter Swim Biscuits
- Melt butter directly in your baking pan and preheat your oven so everything is hot and ready when the dough goes in.
- Combine the dry ingredients in a bowl, whisking well to distribute the leavening so the biscuits rise evenly.
- Add the buttermilk and stir just until a thick, rustic batter forms; avoid overmixing to keep the crumb tender.
- Spread the dough gently into the buttery pan. It will look rough on top — that’s perfect for crisp peaks and texture.
- Score the dough into squares using a greased knife or bench scraper, then score again to create deeper channels for butter to flow into.
- Bake until the top is golden and the edges are sizzling in butter.
- Rest briefly before slicing so the biscuits can absorb the remaining butter for even richer flavor.
Tips
- Use a metal pan for the crispiest edges; glass tends to bake slightly softer. If using glass, expect a minute or two of extra bake time.
- Grease your cutter or bench scraper before scoring the dough. Doing this twice creates well-defined edges that make the biscuits easier to separate.
- Don’t worry if the batter seems wet — the consistency is similar to drop biscuit batter, and it will firm up as it bakes in the butter.
- Let the biscuits rest for 5 minutes after baking to allow the butter to settle back into the crumb instead of running off when cut.
- For extra-golden tops, place the pan on a higher oven rack during the last few minutes of baking.
Recipe Variations
- Cheddar–Jalapeño. Add shredded sharp cheddar and finely chopped jalapeño to the dough for a savory biscuit with a mild kick. Perfect with chili or barbecue meals.
- Herb & Garlic. Mix dried Italian herbs into the dry ingredients and brush the finished biscuits with garlic butter for a fragrant, dinner-roll-style version.
- Honey-Butter Finish. Drizzle warmed honey over the hot biscuits and brush with butter. This creates a sweet, glossy top ideal for brunch or holiday breakfasts.
- Whole-Wheat Blend. Substitute up to 1 cup of the all-purpose flour with white whole wheat flour. The biscuits become slightly heartier but remain tender.
- Everything Seasoning. Sprinkle “everything bagel” seasoning over the scored dough before baking for a savory, crunchy topping that pairs well with eggs or smoked salmon.
Serving Suggestions
- Serve with soups, stews, or chili for a rich, buttery side that’s perfect for dunking.
- Add sausage, egg, and cheese for hearty breakfast sandwiches.
- Pair with fried chicken, roasted vegetables, or a fresh green salad for a comforting meal.
- Choose to brush them with garlic butter and chopped parsley to turn them into easy dinner rolls.
- Serve with honey, jam, or fruit butter for a sweet brunch option.
How to Store
Refrigerate: Store biscuits in an airtight container for up to 5 days. Let them come to room temperature or warm them lightly before serving, as the butter firms up when chilled.
Freeze: Wrap each biscuit individually and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw on the counter or warm briefly in the microwave.
Reheat: Warm in a low oven until heated through for the best texture. Microwaving works in short bursts, though it softens the edges slightly.
Frequently Asked Questions
Butter Swim Biscuits
Ingredients
- 4 ounces butter, melted
- 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
Instructions
- 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.
- Prepare the Dry Ingredients: Whisk together the flour, baking powder, sugar, salt, and soda.
- 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.
- 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.
- 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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
These are insanely easy and so fluffy! The buttery crust is the best part.
This is my new go-to recipe for a quick dinner bread/roll. Unbelievably easy, and everyone loved them!