Melt-in-Your-Mouth Butter Swim Biscuits
To bake butter.swim biscuits, start by melting 1/2 cup unsalted butter in a baking pan. In a bowl, mix together 2½ cups all-purpose flour + 1 tbsp sugar + 2 tsp baking powder + 1 tsp baking soda + 1 tsp salt + & add in your 2 cups buttermilk. Rapidly but gently mix until you have a pourable batter. Empty the batter into the butter so that it “swims,” score into 9 squares, and bake for 20 – 25 minutes at 450 °F (232 °C) or until golden and crisp.
Result: Soft, fluffy interior with crispy buttery edge – the comfort biscuit to end all comfort biscuits.
The Retro Southern Biscuit That’s Back in Style
There are few recipes that capture the essence of Southern comfort as well as butter swim biscuits. Unlike a traditional biscuit (cut or rolled), which requires delicate handling or laminating, it is poured – a simple batter that “swims” in melted butter as it bakes. The butter seeps into every nook and cranny of each biscuit, adding flavor while crisping up the bottom with a beautiful golden crust.
This kitchen-hack makeover of Grandma Olga Mae’s “biscuit cake” is everything home cooks love – barely any steps, foolproof (and don’t let its fussiness scare you), and leaving your kitchen smelling like it’s Sunday morning again.
Ingredients: What You Need for Butter Swim Biscuits
| Ingredient | Quantity | Notes / Substitutions |
|---|---|---|
| All-purpose flour | 2½ cups (300 g) | Use unbleached for best rise |
| Sugar | 1 TBS | Contributes light sweetness & browning |
| Baking powder | 2 tsp | 3 tsp (if you are using milk in place of buttermilk) |
| Baking soda | 1 tsp | Omit if not using buttermilk |
| Kosher salt | 1 tsp | Alternatively, reduce to ½ tsp if you’re using salted butter |
| Buttermilk (shaken) | 2 cups | Sub: milk + lemon juice or yogurt |
| Melted butter | 8 tablespoons (1/2 cup) | Makes for a crisp, buttery crust |
| Spray mist | Proper amount | For scoring and not easy to stick during the process of cutting |
Pro Tip: Stick with unsalted butter for the ability to control salt levels and a cleaner taste.
Step-by-Step Cooking Process
1. Preheat and Prep
Preheat your oven to 450°F (232°C). Grease an 8×8-inch or 9×9-inch pan with nonstick spray or butter.
2. Mix the Batter
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Stir in buttermilk until just combined – the batter should look looser than ordinary biscuit dough. Rest for 5 minutes.
3. Melt the Butter
Add butter to the baking pan and melt in the preheated oven for 3 to 5 minutes. Remove carefully.
4. Pour and “Swim”
Pour the batter on top of the melted butter. Spread it gently to the edges – it should puff and bubble slightly.
5. Score Before Baking
Spray a knife or bench scraper lightly with oil, then score into 9 squares (3×3 grid). This ensures even baking and easy cutting later.
6. Bake to Perfection
Bake for 20 to 25 minutes, rotating once. The surface should be deeply golden, and the butter should sizzle around the edges.
7. Rest and Serve
Let rest for 5 minutes for butter to reabsorb. Cut along the score lines and serve warm with honey, jam, or sausage gravy.
Texture & Flavor Profile
Bottom: Butter has absorbed and browned.
Center: Light and moist, like a cookie-cake.
Flavor: Rich, buttery, with mild tang from the buttermilk.
A perfectly dainty Southern buttermilk biscuit meets mini butter-infused cornbread.
Pro Tips & Substitutions
- No Buttermilk? Blend 2 cups milk + 2 tbsp lemon juice or vinegar, let sit 5 minutes, then use.
- Sweet Brunch Twist: Stir in ½ tsp vanilla and a pinch of cinnamon.
- Seasoned Variation: Add cheddar cheese, chives, or cooked bacon bits.
- Storage: Wrap well and store at room temperature 2 days, or refrigerate up to 5. Reheat at 350°F for 5 – 10 min.
- Freezing: Cool completely, wrap individually, and freeze up to 2 months.
Serving and Pairing Suggestions
Makes 9 of the most buttery, satisfying biscuits – perfect for breakfast, brunch, or dinner.
Best Pairings:
- Traditional sausage gravy or fried chicken
- Beef stew or creamed chicken soup
- Honey butter, fruit jam, or maple syrup
- BBQ pulled pork or scrambled eggs
Nutritional Value (Per Biscuit)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 240 kcal |
| Total Fat | 11 g |
| Carbohydrates | 30 g |
| Protein | 5 g |
| Sodium | ≈ 400 mg |
| Cholesterol | 30 mg |
(Values are approximate and depend on ingredient brands.)
Why They’re Called “Swim” Biscuits
The name reflects the unique baking method – the batter literally “swims” in melted butter. This technique makes each biscuit self-basting, with a crispy golden crust and tender interior, without kneading or shaping.
Summary: The Simple Southern Miracle in a Pan
Butter swim biscuits are everything that’s good about home baking – comfort, simplicity, and pure buttery joy. With their golden crusts and cloud-soft centers, they prove you don’t need fancy tools or steps to create something unforgettable.
“If you can melt butter and stir a bowl, you can make a miracle.”
— Grandma Olga Mae
FAQs
Q1. Why do my butter swim biscuits turn out dense?
You over-mixed the batter or used cold buttermilk. Stir gently and let it rest a few minutes before baking.
Q2. Can I use gluten-free flour?
Yes, a 1:1 gluten-free blend with xanthan gum works, though texture may be slightly denser.
Q3. How long can I store them?
2 days at room temp, or up to 5 refrigerated. Reheat at 350°F for 5 – 10 minutes.
Q4. Freezing butter swim biscuits – who would have thought?
Absolutely. Wrap individually and freeze up to 2 months; reheat straight from the freezer.
Q5. What toppings go best?
Try honey butter, strawberry jam, or sausage gravy for that classic Southern comfort flavor.
