Classic butter swim biscuits are a real treat in the world of baking. They’re soft and buttery, making them perfect for breakfast, or really any time of the day.
This recipe addresses common issues with dry, dense biscuits by offering a method for tender, flaky layers, reliable rising, and straightforward preparation steps.
I’ve had my share of biscuit flops, with dry textures or heavy doughs that just didn’t rise right. But these classic butter swim biscuits solve that problem nicely, giving you fluffy, tender bites with a rich buttery flavor that everyone loves.
What I enjoy about this recipe is how quick and easy it is, I can whip these up in just over a half hour. The warm, buttery aroma fills my kitchen, and it’s hard not to smile as I watch them puff up in the oven.
If you love quick baked treats, check out my Strawberry Biscuits too.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of all-purpose flour in the ingredients.
- The recipe contains butter and buttermilk, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when using 1/2 cup plant-based milk instead of buttermilk and dairy-free margarine.
- This recipe does not meet keto or low-carb diets due to the presence of all-purpose flour and sugar.
- The recipe is nut-free as it contains no nuts or nut-derived ingredients.
Why You Will Love This Recipe
- Flaky Texture The melted butter technique creates layers that result in tender, flaky biscuits. As they bake, they absorb flavor and moisture, leading to a delightful contrast with a crisp exterior.
- Satisfying Homemade Flavor Using simple ingredients like all-purpose flour and buttermilk contributes to a rich taste that store-bought biscuits can’t match. Each bite connects you to classic Southern comfort food traditions.
- Quick and Easy Prep This recipe comes together in just ten minutes, allowing you to whip up homemade goodness without spending hours in the kitchen. You can enjoy fresh biscuits with minimal fuss for breakfast or any meal.
- Memory-Making Potential These classic butter swim biscuits are perfect for any gathering, evoking memories of family meals and bringing everyone together around the table, creating special moments that you’ll cherish over time.
How to Make Classic Butter Swim Biscuits
- Prep Time: 10 minutes
- Cool Time: 2 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 9 biscuits 1x
- Category: biscuit
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Classic Southern Butter Swim Biscuits recipe that creates tender, flaky layers with a crispy edge.
Ingredients
- 2½ cups (312 g) all-purpose flour, unbleached
- 1 ¾ cups (414 ml) buttermilk, room temperature, low-fat or whole
- ½ cup (113 g) unsalted butter, cut into 1-inch cubes
- 4 tsp baking powder, fresh
- 1 tbsp (12 g) granulated sugar
- 2 tsp kosher salt
Instructions
- Step 1: Set the oven to 450°F (232°C) and allow it to heat completely. Place the 1-inch cubes of unsalted butter into a square glass baking dish. Transfer the dish to the preheated oven and allow the butter to melt until it is bubbling but not browned. Monitor carefully to prevent burning.
- Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt until thoroughly combined and evenly distributed.
- Step 3: Slowly add the room-temperature buttermilk to the dry ingredients. Stir gently with a spatula or spoon until just combined. Some lumps remaining in the batter is appropriate; avoid overmixing to maintain biscuit tenderness and fluffiness.
- Step 4: Carefully remove the baking dish from the oven with the melted butter. Pour the biscuit dough over the melted butter without disturbing it excessively. Using a spatula, gently spread the dough evenly across the baking dish. Do not worry about achieving a perfectly neat layer as the dough will settle after cutting.
- Step 5: Place the baking dish in the oven and bake for 23 minutes. The biscuits are done when the top is a golden brown color and the edges begin to crisp. Halfway through baking, rotate the baking dish to ensure even browning. If edges brown too quickly, gently tent the dish with aluminum foil after 15 minutes. Remove from oven and allow biscuits to cool for at least 2 minutes before serving.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Refrigerate biscuits in an airtight container for up to 7 days. Bring to room temperature before serving.
- Freezing: Wrap biscuits tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before reheating.
- Monitor butter closely during melting at 450°F (232°C) to avoid browning; you want it bubbling but not browned.
- If your biscuit dough is too sticky to handle, sprinkle in additional flour, 1 tablespoon at a time, mixing gently until workable.
- Confirm freshness of baking powder before use; expired leavening agents can cause biscuits to not rise properly.
- Rotate baking dish halfway through the baking time to ensure even cooking and browning.
- Tent with foil after 15 minutes of baking if edges brown too quickly to prevent overcooking.
- Reheat biscuits at 350°F (177°C) for 5 to 7 minutes or until warmed through.
- Serve biscuits warm alongside scrambled eggs or a fresh fruit salad for breakfast.
- Pair with honey butter or homemade jam to enhance flavor options.
- Use biscuits to make biscuits and gravy or layer in breakfast sandwiches.
- Incorporate into savory casseroles or serve as a base for Southern-style brunch plates.
- Top with maple syrup or drizzle with honey for added sweetness.
- Complement with creamy cheese sauce or zesty jalapeño spread for additional flavor.
- Choose unbleached, good quality all-purpose flour to give the biscuits proper structure for rise and texture.
- Use unsalted butter for a clean and balanced flavor, critical for the buttery layers and crisp edges.
- Buttermilk should be room temperature for proper mixing and achieving tender biscuits. If unavailable, a substitute can be made by adding vinegar or lemon juice to regular milk.
- Baking powder must be fresh for effective leavening; check the expiration date to ensure fluffiness.
- Granulated sugar dissolves well and balances the salty butter flavor without making biscuits sweet.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Choose a good quality brand that’s unbleached. It gives structure to the biscuits while ensuring they rise nicely.
- Butter: I recommend using unsalted butter for a clean flavor. Melted butter creates a tender biscuit, while the protective layer of fat helps prevent dryness.
- Buttermilk: This adds moisture and tenderness to the biscuits. If you don’t have buttermilk, mix regular milk with a little vinegar or lemon juice to create a substitute.
- Baking powder: Go for a fresh can; it helps your biscuits rise. Check the expiration date for the best results since old powder can lead to flat biscuits.
- Sugar: Just a bit of sugar enhances flavor without making the biscuits sweet. Granulated sugar is best for dissolving easily into the batter.
- Ground pepper: A pinch of fresh ground pepper adds a subtle warmth and depth to the flavor. Go easy on it; you want a hint, not a kick!
Recipe Tips
- If your butter starts to brown, monitor closely while melting in the preheated oven at 450°F to prevent burning.
- When the biscuit dough seems too sticky, sprinkle in an additional tablespoon of flour while mixing until it reaches a workable consistency.
- If biscuits don’t rise as expected, check the freshness of your baking powder, ensure it’s not expired for the best results.
- For uneven baking, rotate the baking dish halfway through the 23-minute cook time to promote even browning of the biscuits.
- If the edges brown too quickly, gently tent the baking dish with aluminum foil after 15 minutes to avoid overbaking.
Serving Suggestions
Serve with scrambled eggs or a side of fruit salad for a quick breakfast. Pair with honey butter or homemade jam for additional flavor options.
Use to make biscuits and gravy or layer in a breakfast sandwich. Add to a savory casserole or as a base for a southern-style brunch plate.
Top with maple syrup or a drizzle of honey for sweetness. Serve alongside a creamy cheese sauce or a zesty jalapeño spread for extra flavor.
Recipe variations
- You can use whole wheat flour instead of all-purpose for a nuttier texture in your classic butter swim biscuits. Adjust baking powder to 4½ teaspoons for proper rise.
- Add 1 teaspoon smoked paprika or ½ teaspoon dried thyme to the dry ingredients for a subtle savory note that complements the buttery base of these biscuits.
- Either liquid buttermilk or plain yogurt can be used as the moistening agent. If using yogurt, thin it with a few tablespoons of milk for similar consistency.
- If you want smaller biscuits, divide the dough into 12 portions instead of 9, spreading evenly in a larger baking dish to keep the butter swimming technique intact.
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How to Store?
To keep your classic butter swim biscuits fresh and delicious, follow these storage tips:
Room Temperature: Place biscuits in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator up to 7 days. Bring to room temperature before serving.
Freezing: Wrap biscuits tightly in plastic wrap or aluminum foil, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Classic Butter Swim Biscuits or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
