Butter Swim Biscuits

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Imagine warm, golden biscuits so soft inside they practically melt on your tongue, yet with a buttery, crisp bottom that steals the show. That’s the magic of Butter Swim Biscuits. Baked in a pool of melted butter, these indulgent bites are the perfect comfort food companion to soups, stews, or enjoyed simply on their own.

The best part? They come together with minimal fuss and no rolling or cutting required. Just mix, pour, and bake. Whether you’re serving breakfast, brunch, or a cozy dinner side, these biscuits will earn a permanent spot in your recipe rotation.

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What Makes Butter Swim Biscuits So Special?

Butter Swim Biscuits are all about the technique. Instead of brushing butter on top, the dough is literally dropped into melted butter. This results in a moist, fluffy interior and a rich, crispy crust that’s borderline addictive. It’s a Southern-style favorite that takes homemade biscuits to another level without extra work.

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Ingredients for the Butter Swim Biscuits

• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 3/4 cups buttermilk
• 1/2 cup unsalted butter (1 stick), melted

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How To Make the Butter Swim Biscuits

Step 1: Preheat and Prep the Pan

Preheat your oven to 450°F. Pour the melted butter into an 8×8 baking dish or a 9-inch square pan. Make sure the bottom is fully coated.

Step 2: Mix the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the buttermilk and stir until just combined. The dough will be sticky, and that’s exactly how you want it.

Step 3: Spread Into the Buttered Pan

Carefully spoon the dough into the prepared pan on top of the butter. Gently spread it out to evenly cover the bottom. Don’t worry if the butter oozes up around the sides—that’s what gives these biscuits their magic!

Step 4: Score and Bake

Use a knife to score the dough into 9 squares. This makes it easier to cut and serve later. Bake for 20-25 minutes until the top is golden brown and a toothpick comes out clean.

Step 5: Serve Warm

Let the biscuits rest for a few minutes before slicing. Serve them warm and let everyone fight over the crispy corner pieces.

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Serving and Storing These Biscuits

Butter Swim Biscuits are best served fresh from the oven. Pair them with honey, jam, or sausage gravy for breakfast. For dinner, serve them alongside a hearty dish like Creamy Garlic Chicken Breasts or a bowl of Shipwreck Dinner.

Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven for 5-8 minutes at 350°F to restore their crisp edges.

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Frequently Asked Questions

How do I make these biscuits more fluffy?

Use fresh baking powder and avoid overmixing the dough. Stir just until combined to keep them tender.

Can I use milk instead of buttermilk?

Buttermilk adds tang and helps with rise. If you don’t have any, mix 1 tablespoon lemon juice or vinegar with 1 3/4 cups milk and let it sit for 5 minutes.

Can I double the recipe?

Absolutely! Use a 9×13-inch baking dish and double all the ingredients. Bake a few extra minutes and check doneness with a toothpick.

What kind of butter works best?

Unsalted butter is ideal since you control the salt level. But if salted is all you have, just reduce the added salt a bit.

Can I freeze Butter Swim Biscuits?

Yes, wrap them tightly in plastic wrap and foil, then freeze. Reheat in the oven at 350°F for 10-12 minutes.

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Want More Biscuit and Bread Ideas?

If you love these Butter Swim Biscuits, you’ll want to try more from the Nina Dishes collection:

• Cheesy Mexican Rice Casserole for a zesty, filling side.
• Cinnamon Donut Bread Recipe if you’re craving something sweet and cinnamony.
• Flaky Strawberry Cream Cheese Heart Puffs for a treat that’s just as easy as it is pretty.
• Nutella French Toast Casserole when you’re brunching hard.
• Sopapilla Cheesecake Bars for a dessert with Southern soul.

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And if you give these biscuits a try, leave a comment! Did you add herbs? Cheese? Maybe a touch of garlic? I love seeing how you all make my recipes your own. Let’s chat in the comments!

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