If you like butter on your biscuits, how about biscuits bathed in butter? That’s the idea behind these butter swim biscuits, which are baked in a pan of butter, giving them lots of flavor and a fantastic crispy exterior!

Butter swim biscuits on plate


We love a buttery biscuit recipe and these Butter Swim Biscuits are as decadent last they get. Easy to make with a simple batter baked in butter, they’re the perfect addition to your bread basket.

My mother in law you used to make these biscuits baked in a bath of butter and then drench them is gravy for breakfast. Is there any better way to start your day than with buttery biscuits with gravy, I think not. Don’t worry, we always have fruit salad on the side for balance.

I love all southern food since spending summers in South Carolina and so, here is my love letter to the south in the form of the best biscuits ever made.

What Are Butter Swim Biscuits?

Butter swim biscuits are practically the definition of comfort food—biscuits baked in butter. (Are you shocked to learn that this recipe comes from the South?) They are prized for their rich, buttery flavor, crispy crust, and fluffy texture inside. 

Unlike traditional biscuits, which are rolled and cut with a knife or biscuit cutter, butter swim biscuits are made with a much more relaxed approach, which makes them the easiest biscuits you’ll ever make from scratch. The batter is spread into the bottom of a pan that’s filled with melted butter. The homemade biscuits swim in the butter, which infuses them with flavor and makes the edges crispy and delightful. You just have to experience them to see what they’re all about!

As with traditional biscuits, butter swim biscuits are versatile enough to go with breakfast, brunch, or dinner, and you can serve them with any of your go-to biscuit toppings, like jam, honey, or sausage gravy. (Maybe don’t serve them with butter—you don’t want to go overboard, right?) 

Overhead view of ingredients for butter swim biscuits

Ingredients for Butter Swim Biscuits

Here’s a quick rundown of what you’ll need for this tender biscuit recipe. For the full measurements, scroll down to the recipe card.

  • All-Purpose Flour – Lightly spoon this into the measuring cups if you don’t have a kitchen scale to weigh it. You can substitute with whole wheat flour, if you prefer.
  • Granulated Sugar – Just a bit to enhance the biscuits’ flavor—not enough to make them sweet.
  • Baking Powder and Soda – Biscuits are a type of quick bread, which means they get their rise without yeast.
  • Kosher Salt – Like the sugar, this enhances the flavor.
  • Whole Buttermilk – Let this come to room temperature. You can also use homemade buttermilk made with whole milk. If you don’t like the flavor of buttermilk, you can substitute with regular milk.
  • Unsalted Butter – Melt the butter before you start the recipe.
Bowl of butter swim biscuit dough
Dough for butter swim biscuits in pan of butter
Butter swim biscuits in baking dish before cutting

How to Make Butter Swim Biscuits

For printable instructions, check out the recipe card below.

  1. Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Finish the dough. Add the buttermilk and 3 tablespoons of melted butter and stir to combine.
  3. Assemble. Add the rest of the butter to a 9-inch baking dish and swirl it around a bit so it coats the sides. Pour the biscuit batter on top of the butter and spread the dough evenly in the dish. 
  4. Bake. Place the baking dish on the middle oven rack in a 450ºF oven and bake for 22 to 25 minutes, or until the butter swim biscuits are golden brown on top.
  5. Finish. Set the baking dish on a wire rack and let it sit for 4 to 5 minutes, or until the butter absorbs. Cut and serve. 

Tips for Making Butter Swim Biscuits

  • Use a high-quality butter. It’s the key ingredient in this recipe, so this is one of those times when you want to spring for the good stuff. 
  • Make sure your buttermilk is at room temperature. Set it out about 30 minutes before you get started with the recipe.
  • Do not overmix the dough. Overworking the dough can result in tough, dense biscuits instead of light and fluffy ones.
  • Let the biscuits rest before cutting them. This allows time for the butter to fully absorb into the biscuits, which gives them their buttery flavor and makes it much neater to slice, serve, and eat them. 
Overhead view of butter swim biscuits in baking dish and on plates

Variations

  • Add bacon. Cooked crumbled bacon can be folded into the biscuit dough for some savory, smoky flavor. (See: How to Cook Bacon in the Oven)
  • Fold in herbs. Fold in chopped fresh herbs like rosemary, thyme, or chives after adding the buttermilk and butter.
  • Make them cheesy. A handful of shredded sharp cheddar cheese will give you cheesy butter swim biscuits. Add the cheese after you’ve added the wet ingredients.

How to Store and Reheat Leftovers

You can wrap the butter swim biscuits in the baking dish or transfer leftovers to an airtight container. Store them at room temperature for up to 2 days, or refrigerate them for up to a week.

This Butter swim biscuit recipe is also great for freezing. Wrap them tightly in plastic wrap, then place them in an airtight container, freezer-safe storage bag or wrap in aluminum foil. Freeze for up to 3 months; thaw at room temperature, then warm in the microwave or a 350ºF oven.

Two butter swim biscuits on plate with baking dish of biscuits in background

What to Serve With Butter Swim Biscuits

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Butter swim biscuits on plate

Get the Recipe: Butter Swim Biscuits

Yield: 9 biscuits
Prep Time: 10 minutes
Cook Time: 22 minutes
Cooling Time: 5 minutes
Total Time: 37 minutes
Butter swim biscuits are baked in a pan of butter, giving them lots of flavor and a fantastic crispy exterior. A classic Southern recipe!
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Ingredients

  • 2 ½ cups about 10 5/8 oz. all-purpose flour
  • 1 ½ Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 2 cups whole buttermilk, at room temperature
  • ½ cup 4 oz. unsalted butter, melted, divided

Equipment

  • 1 baking dish

Instructions 

  • Preheat oven to 450˚F.
  • In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  • Fold in the buttermilk and 3 tablespoons butter into the flour mixture and stir until just combined.
  • Pour the remaining butter into an 8 inch square baking dish being sure to coat the bottom and sides with butter.
  • Transfer the dough to the baking dish and spread into an even layer.
  • Bake the biscuits in the oven until the top is golden brown and the biscuits are cooked through, approximately 22-25 minutes.
  • Transfer the baking dish to a wire rack and let the biscuits rest until the butter is fully absorbed into the biscuits, approximately 4-5 minutes.
  • Cut the biscuits and serve warm.
Calories: 261kcal, Carbohydrates: 32g, Protein: 5g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 320mg, Potassium: 278mg, Fiber: 1g, Sugar: 5g, Vitamin A: 404IU, Calcium: 141mg, Iron: 2mg
Author: Kellie
Course: Bread, Breakfast, brunch
Cuisine: American