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Two butter swim biscuits stacked on a small white plate showing their golden brown tops and soft fluffy interior with the rest of the batch visible in a glass baking dish in the background.
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Butter Swim Biscuits

Soft, fluffy homemade biscuits baked in a pool of melted butter for irresistibly crispy golden edges. No kneading, no rolling, no biscuit cutter needed just 6 ingredients and 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: bread, Breakfast, Side Dish
Cuisine: American
Servings: 9 biscuits

Ingredients

FOR THE BATTER:

  • 2½ cups all-purpose flour spooned and leveled or weighed
  • 4 teaspoons baking powder must be fresh
  • 1½ teaspoons salt
  • 4 teaspoons granulated sugar
  • 1¾ cups buttermilk real buttermilk only

FOR THE PAN:

  • ½ cup unsalted butter
US Customary - Metric

Instructions

  • Preheat your oven to 450°F . Place ½ cup (1 stick) of unsalted butter directly into an 8x8-inch baking dish. Put the dish in the oven while it preheats. After 5 to 8 minutes, the butter will be fully melted.
    ½ cup unsalted butter
  • While the butter melts, whisk together the flour, baking powder, salt, and sugar in a large bowl until evenly combined.
    2½ cups all-purpose flour, 4 teaspoons baking powder, 1½ teaspoons salt, 4 teaspoons granulated sugar
  • Pour the buttermilk into the center of the dry ingredients. Gently stir and fold with a spatula until just combined and no dry flour is visible. The batter should be thick and wet like thick pancake batter, not a stiff dough. Do not overmix.
    1¾ cups buttermilk
  • Carefully remove the hot dish from the oven and set it on a rimmed baking sheet. Pour the batter directly on top of the melted butter. Using a greased spatula, gently spread the batter until it reaches all four sides.
  • Grease a sharp knife and score the batter into 9 equal squares in a 3x3 pattern (do not cut all the way through). Bake at 450°F for 20 to 25 minutes until golden brown, puffy, and the edges are crispy and caramelized.
  • Let the biscuits rest in the pan for 5 minutes. Break or cut along the score lines into 9 squares. Serve warm with jam, honey, gravy, or butter.

Nutrition

Calories: 254Calories | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 627mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Calcium: 167mg | Iron: 2mg