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Butter Swim Biscuits

Butter Swim Biscuits

  • Author: Audrey
  • Total Time: 35 minutes
  • Yield: 9 1x


The simplest biscuits to prepare from scratch are Butter Dip Buttermilk Biscuits, often known as Butter Swim Biscuits. These are ultra-light, airy, and perfect to serve slathered with butter!



1 Β½ tbsp granulated sugar

Β½ c. salted butter (1 stick)

2 Β½ c. all-purpose flour

1 tbsp aluminum-free baking powder

1 ΒΎ c. buttermilk (you may need up to two cups)

1 Β½ tsp salt


The oven has to be preheated to 450 degrees Fahrenheit. Use nonstick cooking spray to coat an 8×8-inch or 9×9-inch glass or ceramic baking dish (I like the kind with flour in it).

Butter may be melted in the microwave in a microwave-safe dish. Melt the butter and then pour it into the baking dish.

Mix well the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl.

Transfer the buttermilk to the bowl. A sticky batter will form as you stir. Add a little extra buttermilk if the batter is still too dry to achieve a thick and sticky consistency.

In a baking dish, drop biscuit dough (right on top of the melted butter.) It’s normal for some of the melted butter to pool on the dough. I use nonstick cooking spray on my hand to properly distribute the dough in the pan.

Divide the dough into 9 even squares (as best you can). When the biscuits are done baking, this will make it easier to cut them.

Bake (in the center of the oven) for 25 to 30 minutes, turning the dish once.

Biscuits are done when the top is golden brown and they bounce back when touched. Cooking durations can vary depending on the oven, but this is usually about 15 to 20 minutes. Put a toothpick right in the middle. They are finished if the toothpick comes out without any batter on them.


Use 1 teaspoon of salt if you’re using unsalted butter.

Consume throughout a span of two days. It’s important to keep leftovers covered. They will keep for a week in the fridge. You may also freeze these biscuits. Store in a freezer-safe bag or container after being well-wrapped in plastic wrap. Stays frozen for up to three months.

This recipe works just as well with self-rising flour as it does with all-purpose flour. Simply omit the baking powder and salt from the recipe since they are already included in the self-rising flour.

How To Make it Gluten free

In place of all-purpose flour, use a gluten-free flour blend, preferably containing a binder like xanthan gum.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breads, Side Dish
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 256
  • Sugar: 4.5 g
  • Sodium: 520.8 mg
  • Fat: 12.2 g
  • Carbohydrates: 31.7 g
  • Protein: 5.2 g
  • Cholesterol: 32.4 mg

Keywords: Butter Swim Biscuits