Two butter swim biscuits on top of the pan of biscuits.

Easy Homemade Butter Swim Biscuits

These easy homemade Butter Swim Biscuits are buttermilk biscuits baked in a pool of melted butter. They have a crispy crunchy butter-soaked exterior and a light, moist, and fluffy interior.

These tasty biscuits go with just about anything breakfast, lunch, or dinner!

Biscuits in a glass baking pan just out of the oven.

Why You’ll Love This

What’s great about these swimming in butter biscuits is you don’t have to cut cold butter in or grate cold butter. And no biscuit cutter is required. All you need is a knife to score them before baking.

Flour, butter, buttermilk, baking powder, and kosher salt displayed on a black marble counter top.

What You’ll Need

You probably already have the ingredients in your pantry and fridge. If you don’t have buttermilk you can make your own.

The essential biscuit ingredients are all-purpose flour, unsalted butter, baking powder, salt, granulated sugar, and buttermilk. That’s all you need!

Tips

  • Measure the flour correctly. Aerate, spoon, and swoop level.
  • Just like with regular biscuits don’t over-mix the dough. The biscuits will be dense and tough.
  • We recommend a glass or ceramic baking pan. Metal tends to heat the butter too much and causes it to burn.
  • Don’t let the melted butter boil or get too hot. Just hot enough to melt the butter.
  • You can melt the butter in the baking pan in the preheating oven but watch it closely. You don’t want the butter to burn. You can remove it from the oven when it’s almost completely melted. It will continue to melt while you make the biscuit dough.
  • People have different preferences regarding how “golden brown” biscuits should be. You can cover them with foil if they are starting to brown too much for your taste.
Butter swim biscuit cut in half with blackberry jam on one side on a black plate.

How to Make Easy Homemade Butter Swim Biscuits

Preheat the oven to 450 degrees F. Prepare an 8×8 or 9×9 glass baking dish with baking spray.

Buttermilk being stirred into the dry ingredients in a glass mixing bowl.
Melted butter in a square glass baking dish.

In a microwave-safe bowl melt the butter. Pour the melted butter into the baking dish.

In a medium bowl whisk the all-purpose flour, baking powder, sugar, and salt together. The sugar is optional, it adds just a touch of sweetness. We prefer our biscuits without sugar added.

Pour the buttermilk into the dry ingredients, and mix just until a sticky shaggy batter forms.

Dough spread evenly into the butter filled baking pan.
Dough being cut with a knife in the baking dish.

Spoon the biscuit dough on top of the melted butter in the baking dish. Spread the dough out evenly with a spatula or use your hands.

As best as you can, cut the dough into 9 squares. This helps with cutting them after they are baked.

Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Two butter swim biscuits sitting on top of the pan of biscuits cut into squares.

Serve these buttery biscuits with breakfast, brunch, lunch, or dinner. Top them with more butter, your favorite jam, honey, maple syrup, or apple butter!

Can I make Butter Swim Biscuits using self-rising flour?

Yes, you can use self-rising flour to make these biscuits. Be sure to remove the baking powder and salt from the recipe. Self-rising flour already contains those ingredients.

Can I make Butter Swim Biscuits with regular milk?

Technically you can but I highly recommend making your own buttermilk. For this recipe 1 3/4 cups of whole milk and 1 1/2 tablespoons of lemon juice or vinegar. Mix together and let sit for about 5-10 minutes.

Can I use a cast iron skillet?

Sure! You can use a 10-inch cast iron skillet in place of the pan. You can melt the butter in it for just a few minutes, being sure not to burn the butter. And proceed with the recipe. You can cut it into squares or wedges. If using squares you will end up with smaller corner biscuits.

How to Store

Place completely cooled biscuits in an air-tight container or resealable bag and refrigerate for up to 2 days. To reheat, preheat the oven to 200 degrees F, wrap the biscuits in aluminum foil, and heat for about 10 minutes.

Freezing

Place cooled biscuits in a freezer-safe container or bag and freeze for up to 1 month for the best quality.

More Delicious Recipes

One butter swim biscuit on a black plate.

Butter Swim Biscuits Recipe (aka Butter Dip Biscuits)

Buttermilk biscuits baked in a pool of melted butter. A crispy crunchy butter-soaked exterior and light and fluffy interior.
5 from 3 votes
Print Pin Rate
Course: Bread, Breakfast, Brunch
Cuisine: American
Keyword: biscuits, butter, dip, swim
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 9
Calories: 252kcal
Author: DSTR

Ingredients
 

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 tbsp Granulated sugar optional
  • 1 1/2 tsp Kosher salt
  • 1/2 cup Unsalted butter melted
  • 1 3/4 cups Buttermilk

Instructions

  • Preheat the oven to 450 degrees F. Prepare an 8×8 or 9×9 baking dish with cooking spray. Not absolutely necessary but they might stick a little.
  • Melt the butter in a microwave safe bowl and pour it into the baking dish.
  • In a medium bowl whisk the all-purpose flour, baking powder, sugar, and salt together.
  • Pour in the buttermilk, and mix just until a sticky shaggy batter forms.
  • Spoon the biscuit dough on top of the melted butter in the baking dish. Spread the dough out evenly with a spatula or use your hands.
  • As best as you can, cut the dough into 9 equal size squares.
  • Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Nutrition

Calories: 252kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 440mg | Potassium: 238mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Calcium: 120mg | Iron: 2mg

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