These buttery, tender butter swim biscuits live up to their name—they’re “swimming” in a pool of melted butter as they bake to golden, flaky perfection. With no kneading or rolling required, they’re the ultimate easy comfort food. The result is a biscuit with a crispy, buttery edge and a soft, fluffy interior that practically melts in your mouth. Perfect for breakfast, brunch, or a cozy dinner side!
How to Make Butter Swim Biscuits
Prepare the Dry Ingredients
Combine the flour, baking powder, sugar, salt, and baking soda. Whisk or stir to blend.
Add the Buttermilk
Add the well-shaken buttermilk to the dry mixture and stir just until mixed. Don’t overmix. You want it to be fluffy.
Add the Batter to the Pan
Pour the melted butter in the pan and add the soft dough; gently spread it so it reaches the edges of the pan.
Cut the Dough
Use a bench scraper or knife sprayed with cooking spray to cut the wet dough into 9 squares. Then wipe the scraper or knife, spray it again, and reinforce the cuts. This will allow the butter to surround the individual biscuits as they bake.
Bake the Biscuits
Bake the biscuits at 450°F for 25 to 30 minutes or until golden brown.
Cool
Cool on a rack in the pan for 5 minutes to give the butter more time to soak into the biscuits.
Serve
Slice the biscuits along the lines you made and serve. Enjoy!
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.
How to Store and Rewarm
- Store the biscuits in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days.
- To freeze, wrap individual biscuits in plastic wrap and foil and transfer them to a freezer bag. Freeze for up to 2 months. Thaw at room temperature or wrap in a paper towel and microwave for 20 to 30 seconds.
- Reheat the biscuits in a 300°F oven for about 10 minutes or until warmed through.
Butter Swim Biscuits
These butter swim biscuits (also known as butter dip biscuits) are super easy. No rolling, no chilling, just mix and bake.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: Southern
Ingredients
- 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
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!
