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Butter Swim Biscuits

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These are delicious light, fluffy, moist, and flavorful butter swim biscuits. They are soft, buttery, and airy on the inside, and crispy on the outside. What can be better than fresh and flavorful homemade biscuits for breakfast, lunch, or dinner?

Butter Swim Biscuits Ingredients

The baking dish should be deep because the dough will rise and the melted butter will be bubbling. I recommend using an 8×8 inch or 9×9 inch deep baking pan for these butter swim biscuits.

You can make them with just 6 ingredients;

  • 2 1/2 cups all-purpose flour;
  • 1 1/2 cups buttermilk;
  • ½ cup (1 stick) unsalted butter;
  • 4 tsp baking powder;
  • 4 tsp granulated sugar;
  • 1 tsp salt.

How to make Butter Swim Biscuits?

I like to make these biscuits for breakfast and serve them with sausage and eggs because these butter swim biscuits are very quick and easy to make and they have a delicious taste, fantastic buttery aroma, and fluffy texture. I don’t want to buy store-bought ones anymore.

  1. Preheat the oven to 450°F. In a bowl, mix together 2 ½ cups all-purpose flour, 4 tsp baking powder, 4 tsp granulated sugar, and 1 tsp salt.
  2. Add 1 ½ cups buttermilk to the dry ingredients. Mix until combined but don’t over mix. The mixture will look like moist dough.
  3. In a microwave-safe bowl, melt 1 stick (½ cup) of butter and pour into a 9×9 inch square baking pan.
  4. Transfer a moist dough to the baking pan. Spread the dough evenly in a baking pan (it will be slightly covered with butter and it’s OK).
  5. Cut the dough into 9 squares using a spatula or a knife. The dough squared will look like they are swimming in melted butter. Bake in the preheated oven for 20-30 minutes or until golden brown. Remove the baking pan from the oven and let the melted butter absorb into the biscuits. Enjoy!

RECIPE TIPS;

  1. I recommend using an 8×8 inch or 9×9 inch deep baking pan for these butter swim biscuits.
  2. Don’t over-mix the dry ingredients with buttermilk because your biscuits can turn out gummy.
  3. If you don’t have buttermilk, you can make homemade buttermilk using milk and lemon juice, or white vinegar.

How to store butter swim biscuits?

I like to eat these butter swim biscuits warm on a day when they are baked but if you have leftover butter swim biscuits you can store them in the refrigerator.

Let the butter swim biscuits cool completely. Then, place them in an airtight container and serve in the refrigerator for up to 2-3 days.

You can reheat these butter swim biscuits in the oven or in the microwave to make them soft and ready to serve.

More Breakfast Recipes You’ll Love

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  • SWEET CORNBREAD
  • BREAKFAST SAUSAGE EGG BOATS

Butter Swim Biscuits

I like to make these biscuits for breakfast and serve them with sausage and eggs because these butter swim biscuits are very quick and easy to make and they have a delicious taste, fantastic buttery aroma, and fluffy texture. I don't want to buy store-bought ones anymore.

5 from 1 vote

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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9

Ingredients

  • 2 1/2 cups all-purpose flour;
  • 1 1/2 cups buttermilk;
  • ½ cup (1 stick) unsalted butter;
  • 4 tsp baking powder;
  • 4 tsp granulated sugar;
  • 1 tsp salt.

Instructions

  • Preheat the oven to 450°F.
  • In a bowl, mix together all-purpose flour, baking powder, granulated sugar, and salt. Then, add buttermilk and mix until combined. The mixture will look like a moist dough.
  • In a microwave-safe bowl, melt butter and pour into the square baking pan. Then, transfer a moist dough to the baking pan. Spread the dough evenly in a baking pan (it will be slightly covered with butter and it's OK). Then, cut a moist dough into 9 squares using a spatula or a knife. The dough squared will look like they are swimming in melted butter.
  • Bake in the preheated oven for 20-30 minutes or until golden brown. Remove the baking pan from the oven and let the melted butter to absorb into the biscuits. Enjoy with sausages, eggs, honey, or jam!

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