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Butter Swim Biscuits

Golden, buttery biscuits with crispy edges and soft, fluffy centers that require no rolling or cutting. Simply mix, pour into melted butter, and bake for foolproof homemade biscuits every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 biscuits
Course: Breads and Doughs, Side Dish
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 and 1/2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 and 3/4 cups buttermilk
  • 1/2 cup 1 stick unsalted butter, melted

Equipment

  • 9x9 inch baking dish or 8x8 inch baking dish
  • Large mixing bowl
  • Whisk or fork
  • Rubber spatula
  • Measuring cups and spoons
  • Sharp knife
  • Small saucepan or microwave safe bowl

Method
 

  1. Preheat your oven to 450 degrees Fahrenheit and position a rack in the center.
  2. Place the butter directly in your 9x9 inch baking dish and put it in the oven as it preheats. The butter will melt completely in about 5 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  4. Pour the buttermilk into the dry ingredients and stir with a rubber spatula until just combined. The dough will look shaggy and slightly wet. Stop mixing as soon as no dry flour remains.
  5. Remove the baking dish from the oven carefully. Pour the biscuit dough directly into the center of the melted butter, but do not stir or spread it.
  6. Using a sharp knife, cut the dough into 9 equal squares while it sits in the butter. Score through the dough but do not separate the pieces.
  7. Place the dish in the oven and bake for 22 to 28 minutes until the tops turn deep golden brown.
  8. Let the biscuits cool in the dish for 3 to 5 minutes before serving to allow them to absorb any remaining butter.

Notes

For extra crispy bottoms, rotate the pan halfway through baking. Use cold buttermilk straight from the refrigerator for the best texture and rise. If you don't have buttermilk, substitute with 1 and 3/4 cups milk mixed with 2 tablespoons white vinegar, let sit 5 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.