Then I saw it. Homemade biscuits in a pool of melted butter. While some might have found this image unappealing, I fell in love instantly and I didn’t even know what they were yet! They were Butter Swim Biscuits and I needed them in my life.
A little research and I had several common names. Apparently these buttery buttermilk biscuits are actually quite common. It is a wonder I hadn’t run across them before. I mean two of my favorite things: butter and carbs.
These are a no knead, no yeast and no roll biscuits. Seriously, the easiest ever. They are a dense bread, not light, flaky biscuits, so set your expectations correctly. They can be served as an appetizer or side dish and for breakfast, brunch, lunch or dinner.
What's In This Article
What are Butter Swim Biscuits?
These devine fluffy biscuits have several names:
- Butter Float Biscuits
- Butter Swim Biscuits
- Butter Dip Biscuits
- Easy Butter Biscuits
Rumor has it they are the result of one lazy Texas woman who lacked the motivation to make rolled, cut and then butter biscuits. Then one had to wonder why we spent so much time doing it the hard way when you can just literally bake the dough IN butter.
Hats off, mysteriously lady in Texas who I now idolize. The trick is not having to add too much flour in order to roll out or even drop the biscuits. Instead, you just transfers the lumpy and very sticky dough right into the baking dish with butter.
These buttermilk biscuits are a thick, chewy and very rich Southern Style biscuit. Perfectly hearty for a runny egg sandwich and thick cut bacon, however they still have a tender crumb, making them also a good biscuit for shortcakes and other fruity dessert bases.
Ingredients to Grab
These delicious biscuits only take a handful of simple ingredients that you likely already have on hand with the exception of buttermilk. But I have a solution for that below. Here is the list of things to grab ot make these buttery biscuits.
- All-Purpose Flour– Just regular old flour is needed, but if you have self-rising, this can be used too. Simply omit the baking powder and salt. I have not tested this recipe with flour substitutions, but if you do, we’d love to hear about your experience in the comments section.
- Buttermilk– Essential for the tangy and rich taste. Some folks have used regular milk, but it was whole milk and they didn’t come out quite as sophisticated.
- Salted Butter– Yes, I know I don’t usually use salted butter, but in this case, you want a lot of butter. These are good, old fashioned homemade buttermilk biscuits and gosh darn it, they are salty! This is also what helps the crispy crust and golden brown tops. And yes, you read that correct, one stick of butter that will result in a pool of butter around the dough.
- Baking powder- Acts as the leavening agent and is responsible for the fluffy interior.
- Sugar– This caramelizes and helps to balance the other flavors.
- Fine sea salt– Or use coarse Kosher salt for a less salty end result. Either way, you will have amazing biscuits.
More fun variations include adding 1 teaspoon of garlic powder or onion powder to the dough or melted butter, 1/2 cup of freshly shredded cheddar cheese for cheese biscuits, or using any other cheese you like. Some folks also like making these into sweet biscuits by adding 1/2 cup of fresh fruit like blueberries or raspberries.
How to Make Butter Swim Biscuits
There are a couple of changes I’ve made while making these recipe. I used a rectangular baking dish instead of square. I felt like the biscuits cooked more evenly instead of having a center biscuit be all doughy. Some also like using a cast iron skillet, which I have not tested.
Secondly, it was impossible to cut the biscuit dough while raw. It is too sticky and won’t hold. So I took the biscuits out after baking for 15 minutes and cut them, swishing around the melted butter to get into the cracks.
- Preheat the oven and prep a 11×7 baking dish with cooking spray. Yes, there will be loads of butter, but some of the dough might kiss the sides of the dish and not be butter.
- Sift together the dry ingredients so they are evenly combined. If you don’t have a sifter, just whisk them together in a large bowl.
- Pour in the buttermilk and stir by hand until just combined. Batter will be lumpy and super sticky.
- Melt the butter in a microwave-safe bowl. If you are adding any seasonings, do so at this step.
- Spread the moist dough to the corners of the dish and then pour melted butter over the top of the dough. Butter will float above in some areas and not in others, that is fine.
- Bake for 15 minutes, remove and cut into 8 large biscuits using a sharp knife. For best results, use a basting brush to get the butter bubbling up the edges on to the top of the biscuits and in the crevices. Return to the oven to finish baking, about 7-8 minutes or until the the tops are golden brown. The end baking time will vary based on the cooking vessel.
- Allow the baked biscuits to sit for at least 10 minutes before cutting and serving.
Buttermilk in Recipes
What is buttermilk? Buttermilk is the liquid byproduct spun off of cream during the process of making butter. The solids make butter and the liquid is buttermilk.
I rarely have buttermilk in the fridge. I don’t use it that often, it is expensive and I never need the whole jug. So I keep powdered buttermilk in the pantry, which I used today. I honestly can’t tell the difference when it is baked into the recipe.
If you don’t have buttermilk, you can use these substitutions.
- 1 tablespoon white vinegar + 1 cup 2% or whole milk
- 1 tablespoon lemon juice + 1 cup 2% or whole milk
- 1 tablespoon white vinegar/lemon juice + 1 cup skim milk + 1 tablespoon melted butter
Do not use cream. It not the same thing.
Measure Flour Correctly
I would venture to say that about 75% of people aren’t measuring their flour correctly. Too much flour can lead to dry and brittle baked goods and thick, clumpy sauces. Too little can make for doughy and loose recipes.
Here is how to measure flour the correct way.
- Stir flour to loosen it in the canister or bag.
- Spoon flour into measuring cup. Do not pack it down.
- Use the back of a butter knife to even off the top.
- Add to recipe.
Simply dipping the measuring cup into a canister of flour packs it down and can result in up to 3-4 ounces more flour than what the recipe calls for.
Butter or Jam
These easy biscuits really don’t need any additional butter after literally taking a butter bath. But if I were to serve them with something, it would be honey butter or molasses butter. Check out all of our flavored butters to find your best match!
A little bit of jam is also a match made in flavor heaven. Homemade cherry jam or strawberry jam are my favorites.
What You’ll Need
Large Mixing Bowl– Use a mixing bowl a little larger than you think you’ll need. There is less pressure to keep it in the bowl. You can always transfer it to a smaller serving bowl later. I personally look for ones with lids so I can cut down on plastic wrap and aluminum foil waste.
Measuring Cups and Spoons – stainless steel, these are dishwasher safe and easy to use.
Silicone Basting Brush– Truth time! I used a pastry brush with boar bristles for the photos because it looks prettier, but I generally used a silicone basting brush. They don’t absorb as much of the liquid being basted, are easier to clean and dry better so they don’t carry as much bacteria.
More Bread Recipes:
Butter Swim Biscuit Recipe
Ingredients
- 2 1/2 cups flour
- 2 cups buttermilk
- 1/2 cup salted butter , melted (1 stick)
- 4 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon fine sea salt
Instructions
- Preheat oven to 450°F. Coat a 11×7 baking dish with cooking spray.
- Sift together the flour, baking powder, sugar and salt. Place in a large mixing bowl.
- Hand mix with the buttermilk until just combined. Batter will be lumpy and super sticky.
- Spread the sticky batter to the corners of the dish and then pour melted butter over top. Butter will float above in some areas and not in others, that is fine.
- Place into the oven for 15 minutes.
- Remove and cut into 8 large biscuits. You can use a basting brush to getting the butter bubbling up the edges on to the top of the biscuits and in the crevices.
- Return to oven for 7-8 minutes or until tops are brown.
- Allow them to sit for at least 10 minutes before cutting and serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
This is seriously amazing!! Love how quick and easy this is! Thanks!
Omg drooling over these! I love making biscuits but sometimes shaping and cutting just is too much! So these lazy biscuits are totally for me. Can’t wait to try!
Soooo delish !!!! A keeper recipe !!
These are te best biscuits ever!! ♥️ You will never roll out biscuit dough again!!!
Woohoo! That is what I love to hear!
I believe you used plain flour right?
Yep- always all-purpose unless otherwise specified.
Could I add in blueberries to this recipe?
I’m sure you could! Let us know how it goes!
In your video, you do not show pouring the butter into the pan first and then adding the dough like the recipe states. You put the dough in first and then added the butter on top. Why did you do it differently in the video?
Hi Autumn you are totally right! I’ve done it both ways and didn’t realize they were different. I’ll change the recipe card to reflect the video. I make this so often that I didn’t even read the recipe card before filming. They are THAT good. 🙂
If you don’t like the butermilk taste, can you use this recipe but with some other ingredient? Can you substitue the buttermilk with yogurt, if so which kind (Greek, whole plain, skim plain?)
Hi Catherine- great question! In theory, just regular (full fat) plain yogurt in a 1:1 ratio should work. Don’t use Greek, it will be too thick. However, I hadn’t personally tried it. If you do, please come back and let us know how it was!
Can you make these without the sugar?
Sure can!
This recipe is fabulous!! I have made it Gluten Free and corn free, ie baking powder, and it continues to please. I have never written a review before but had to give HIGH praises to Jessica for creating such a wonderful morsel
Thank YOU Barrie! We love it too- such a comforting recipe, the best! And thank you for the notes on making it gluten free- I’ve never tried it before, but we have friend that are GF so I’ll add this to their approved menus when we start entertaining again.
Can you use lactaid milk?
That is a really good question- I would think so, however I’ve never tried it. Let us know if you do!
My daughter made these for her family and my son’s family and they all thought it was delicious so I tried it by making 1/2 recipe but had to use vinegar/milk as I didn’t have any buttermilk on hand. Then my daughter visited us and she made the recipe with buttermilk (although she said the first time she made them she had to use the same substitute that I did). My thoughts: I wasn’t very happy with what I made. The so-called biscuits were very spongy and need another name besides “biscuit.” She made the whole recipe at our house so we could see how the two compared. I still think the biscuits are spongy and not very enjoyable to eat. When she left, I gave her the leftover ones as I knew we would never eat them. Hate to be a spoiler but this “biscuit” was not for me nor my husband.
Hi Sonja, Really sorry to hear that- they are supposed to be dense and rich. I even talk about that in the intro. If light and fluffy is what you are after, these biscuits aren’t for you.
Can regular milk be used , not buttermilk?
Hi Frannie,
You can use regular milk, but add 1 tablespoon of lemon juice or white vinegar (to give the tart flavor of buttermilk). I would also highly suggest whole or at least 2% milk for the fat content. In a recipe like this, skim is basically just water.
Very fluffy and tasty. Super quick to whip up to boot!
Woohoo! Thanks for coming back to let us know!
It was great you listed the tip on the pan size. The rolls turned out beautiful. However, they had raised so high there was no butter left to be seen. They looked quite dry. I melted another 1/4 stick of butter and brushed on top. But, I wouldn’t make them again. They just have this unexplainable “off” taste. Almost like they are rancid. Maybe it’s just because I am not a big fan of buttermilk.
The biscuits will absorb the butter. And yes, buttermilk will taste a little sour, as it should. Sorry you didn’t enjoy them.
Thank God for lazy people, this biscuit recipe is brilliant. We make biscuits all the time, so for the next batch, I am making these biscuits.
Haven’t got them baked yet, but the recipe was confusing to me. Called for 2 cups buttermilk, but I had none so followed directions to make buttermilk. It called for a cup of milk and the lemon juice. Since the recipe called for 2 cups buttermilk, I made two cups of buttermilk mix. Dough was very runny. Had to double the dough recipe for it to come out to the right consistency. Not sure how they will turn out.
Hi Pam, this dough is not like typical bread dough, it won’t be thick or hold shape, but it also shouldn’t be runny. You are correct in doubling the milk to 2 cups, I will update that to make it easier to read.
Where has this been my whole life? My mouth is watering just looking at the pictures. I am going to be making this for sure. Thank you for sharing. Really, thank you!
You are my hero! This is the easiest way to prepare biscuits in a big batch. If I need double the recipe, no problem, I can do that too. 😀
Whoah, biscuits and butter, two of my favorite things! I’m drooling over that pool of butter in the pan!
Wow! These are making me drool. I cannot wait to make these and eat them up!