Of course! Butter Swim Biscuits are the internet-famous biscuits that live up to their name. They’re called “swim” biscuits because the dough literally swims in a pool of melted butter before baking, which creates an incredibly crispy, buttery bottom and sides with a soft, fluffy, and layered interior.
They are ridiculously easy to make and virtually foolproof. Here’s the classic recipe, complete with tips for perfection.
The Legendary Butter Swim Biscuits
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes
Yields: 9 square biscuits
Ingredients
· ½ cup (1 stick or 113g) unsalted butter
· 2 ½ cups (312g) all-purpose flour
· 1 tablespoon baking powder
· 1 tablespoon granulated sugar
· 1 ½ teaspoons salt
· 1 ¾ cups (414ml) buttermilk, cold *
*No Buttermilk? Make a quick substitute: Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough regular milk to reach the 1 ¾ cup line. Stir and let it sit for 5 minutes until it slightly curdles.
Instructions
- Preheat and Melt Butter: Preheat your oven to 450°F (230°C). Place the stick of butter in an 8×8-inch baking dish or a similar-sized oven-safe pan. Place the dish in the preheating oven for 2-3 minutes, just until the butter is completely melted. Remove and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the leavening is evenly distributed.
- Add Buttermilk: Pour the cold buttermilk into the dry ingredients. Use a fork or a spatula to mix just until combined. Do not overmix! The dough will be very wet and shaggy – this is perfect.
- The “Swim”: Transfer the wet dough directly on top of the melted butter in the baking dish. Use your hands or the spatula to gently press and spread the dough evenly to all four corners of the dish.
- Score the Dough: Using a butter knife or a bench scraper, score the dough into 9 equal squares. This isn’t just for portioning; it helps the butter seep up into the biscuits and creates defined edges for pulling apart later.
- Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the edges are crispy.
- Rest and Serve: Remove from the oven. Let the biscuits rest in the pan for at least 5 minutes. This allows them to set and absorb the remaining butter. Use a sharp knife to cut along the pre-scored lines and serve warm.
Tips for the Best Butter Swim Biscuits
· Don’t Overmix: This is the #1 rule for tender biscuits. Overmixing develops gluten, leading to tough biscuits. Mix until there are no more dry streaks of flour.
· Cold Buttermilk is Key: The contrast between the cold buttermilk and the hot melted butter/oven creates a great steam effect, helping the biscuits rise beautifully.
· The Butter Pool: Don’t be tempted to reduce the butter. It seems like a lot, but it’s what creates the magic—the crispy, fried-bottom texture and the rich flavor.
· Customize Them: Feel free to add mix-ins! Stir in ½ cup of shredded cheddar cheese, 1 tablespoon of fresh chopped herbs (like chives or dill), or a pinch of garlic powder into the dry ingredients before adding the buttermilk.
Why This Recipe Works (The Science!)
The “swim” method is brilliant because it solves common biscuit problems:
· No Cutting in Butter: The melted butter handles all the fat content effortlessly.
· Guaranteed Tenderness: The high hydration (wet dough) and minimal mixing prevent toughness.
· Texture Contrast: The bottom fries in the butter for a crispy crust, while the top bakes more traditionally for a soft, fluffy interior.
Enjoy your incredibly easy, delicious, and buttery biscuits! They’re perfect for breakfast, as a side for dinner, or slathered with jam and honey.