Created By:Heather on | Updated:
Jump to Recipe Print Recipe
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
These are the easiest biscuits ever! These butter swim biscuits are made with melted butter, and there’s no need to roll out any dough. They are golden brown buttery biscuits. Your Sunday mornings just got a whole lot better.
Tender, golden biscuits swimming in butter? Um, yes please. As much as I love making a traditional rolled cut buttermilk biscuit, sometimes a girl just needs a super easy biscuit to throw together in minutes. Know what I mean?
And these butter swim biscuits made with buttermilk are definitely the answer. As much as I love making my buttermilk biscuits, these golden brown buttermilk biscuits are just as delicious without having to knead and roll out the dough. Buttery goodness in minutes. Sign me up.
See Also:
- In less than 30 minutes and one mixing bowl later, these buttermilk drop biscuits could be on your table!
- These cinnamon raisin biscuits taste like a cinnamon roll but are a much easier and faster to make!
- Looking to spice things up? Make these cheddar jalapeno biscuits to serve with your next chili or soup.
What is a butter swim biscuit?
As the name suggests, the biscuit dough is swimming in butter. Don’t hate me. Just get your sweatpants ready, and call it an easy Sunday morning. You’re welcome.
The melted butter gets poured into the bottom of the baking pan and the biscuit batter gets spread on top and baked together. So yes the biscuits are literally swimming in butter. What you end up with is crispy biscuit crust, and a buttery light, fluffy inside.
Why you will love these butter swim biscuits
- Quick and easy to mix together
- No biscuit cutters needed and rolling out of dough
- Delicious biscuits in the end that everyone is going to love!
Buy Now →
Buy Now →
Buy Now →
Buy Now →Butter swim biscuits ingredients
*Refer to the recipe card at the bottom for full recipe and measurements.
- Butter – I used unsalted butter, but you can also use salted butter. Just simply reduce or omit the salt added.
- Flour – Just regular all purpose flour is all you need.
- Granulated Sugar – A little granulated sugar will help to tenderize and create browning.
- Baking powder – Don’t mix up your baking powder with the baking soda as it’s not the same thing!
- Salt – I prefer using sea salt, but table salt or kosher salt will also work.
- Buttermilk – Buttermilk will create flavor, and a tender biscuit. If you’re out of store bought buttermilk, you can make a homemade buttermilk with regular milk and white vinegar or lemon juice. Read here for buttermilk instructions.
How to make butter swim biscuits
Preheat the oven to 450 degrees F (230 degrees C). Position rack in center of oven.
Place meltedbutter in an 8×8-inch square baking pan.You can melt the butter in the pan by placing the pan in the oven, but I find it’s easy to burn the butter this way. I like to simply melt the butter on the stove or in a microwave safe bowl first.
In a large bowl, Whisk together flour, granulated sugar, baking powder, and salt into a medium bowl.
Add buttermilk and stir with a spatula or wooden spoon until combined.
Dough will be sticky and wet.
Scrape dough over melted butter. Spread out to corners.
Use a bench scraper or sharp knife to make “9 cuts” into the dough. You don’t need to cut down all the way to the butter, just make “slits” that you will be able to use as a guide after baking to split into 9 equal pieces.
Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes.
Recipe Tips
- Serve warm – These buttery biscuits are best when served warm. You can always warm them back up in the oven or microwave before serving.
- Measure your flour correctly – Too much flour can result in a dense, dry biscuit. I recommend measuring your flour by weight so you get a moist dough. If measuring flour by volume, be sure to spoon the flour into the cup and level it off. Do not pack it down which can result in 20-30% more flour.
Serving Suggestions
You could eat these buttermilk biscuits warm with just a little melted butter, but you could also try these butter swim biscuits with:
- Cinnamon Honey Butter
- Honey Butter
- Raspberry jam or your favorite jam
Recipe FAQs
Can I bake these butter swim biscuits in a different pan?
Yes you can bake in a 9×9 square pan, but just reduce the baking time a few minutes. If you want to make a bigger batch, double the recipe and bake in a 9×13 pan.
Can self rising flour be used?
Self rising flour has added baking powder and salt used. So you would need to adjust this butter swim biscuit recipe accordingly. Check out my how to make self rising flour post to help you!
How do I store these butter swim biscuits?
You can store any leftover biscuits in an airtight container in the refrigerator for up to 5 days.
Can I freeze these butter swim biscuits?
Yes you can freeze the butter swim biscuits for up to 3 months. You can wrap these individually in plastic wrap or foil and place in a freezer plastic bag. Thaw overnight in the refrigerator, or at room temperature for a quicker thaw. Warm up before serving.
More Recipes To Try
- Cheddar Jalapeno Biscuits
- Oil Vs Butter In Quick Bread
- Cake Batter Dip
- Mini Pumpkin Cheesecakes
- Old Fashioned Buttermilk Biscuits
Butter Swim Biscuits
Easy buttermilk biscuits made with melted butter in one bowl, and without a rolling pin or biscuit cutter.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 9 biscuits
Calories: 253kcal
Author: Heather Perine
Equipment
Ingredients
- ½ cup (1 stick, 113 g) unsalted butter, melted
- 2 ½ cups (300 g) all-purpose flour
- 1 tablespoon granulated ugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ¾ cups (420 ml) buttermilk
Instructions
Preheat the oven to 450 degrees F (230 degrees C). Position rack in center of oven.
Place melted butter in an 8×8-inch square baking pan.
In a large bowl, Whisk together flour, sugar baking powder, and salt into a bowl.
Add buttermilk and stir until combined. Dough will be sticky and wet.
Scrape dough over melted butter. Spread out to corners. Use a bench scraper or knife to make “9 cuts” into the dough. You don’t need to cut down all the way to the butter, just make “slits” that you will be able to use as a guide after baking to split into 9 equal pieces.
Bake in the preheated oven until biscuit tops start to brown, 20 to 25 minutes. Remove from the oven, and spread immediately.
Notes
- Storage: You can store any leftover biscuits in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the butter swim biscuits for up to 3 months. You can wrap these individually in plastic wrap or foil and place in a freezer plastic bag. Thaw overnight in the refrigerator, or at room temperature for a quicker thaw. Warm up before serving.
- Pan size: You can bake in a 9×9 square pan, but just reduce the baking time a few minutes. If you want to make a bigger batch, double the recipe and bake in a 9×13 pan.
Nutrition
Calories: 253kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Calcium: 139mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!
