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Easy Butter Swim Biscuits

If you’ve ever had trouble making biscuits, then these easy, foolproof Butter Swim Biscuits are for you! They take just 5 minutes to stir together and come out of the oven hot, fragrant, and literally swimming in a pool of butter. Yum!

If you’ve been around food blogs for more than a few minutes, you’ve probably heard of Butter Swim Biscuits. This recipe has been on everyone’s radar for a while now and I can tell you why. Because these rich, buttery biscuits with their fluffy interior and crispy crust are absolutely delicious!

A glass baking dish filled with butter swim biscuits.

These fluffy buttery biscuits go great with almost anything! I especially enjoy them with homemade strawberry jam. Or on a plate of fried chicken, butter beans, and okra with tomatoes. Whatever you serve them with, your family is sure to ask for this recipe over and over again!

❤️ Why You’ll Love This Recipe


  • It’s so easy! No kneading, no rolling, just a little mixing.
  • Easy to find ingredients. Nothing unusual at all here.
  • Who doesn’t love a biscuit swimming in butter!

🛒 Ingredient Notes


Ingredients you'll need to make the recipe.

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  • All-Purpose Flour (In the south, we always use White Lily flour for any kind of baking. It’s made with soft winter wheat and yields a very tender biscuit. Use what’s available in your area.)
  • Butter (You’ll need one whole stick – or 1/2 cup – of butter. Like most southern cooks, I use salted butter for almost everything. I can’t remember the last time I purchased unsalted butter.)
  • Buttermilk (If you don’t have buttermilk on hand, check the questions section below for tips on how to make a substitute.)
  • Baking Powder, Sugar, and Salt

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

🥄 How to Make Butter Swim Biscuits


  1. Preheat the oven to 450 degrees F. 
  1. In a medium bowl, combine the flour, baking powder, sugar, and salt. 
  2. Add the buttermilk to the dry ingredients. Whisk or stir until well combined and a moist dough has formed.
  1. Melt the butter either on the stovetop or in a microwave safe bowl.
  2. Pour the melted butter into a square (8×8 or 9×9) baking pan or dish.

👉 PRO TIP: Be sure to use a standard baking pan or dish. Using a shallow pan can cause butter to run out all over the bottom of the oven.

  1. Pour the biscuit dough on top of the melted butter in the baking dish.
  2. Use a wooden spoon, a spatula, or your hands to spread the batter evenly in the pan. Spread the batter out until it touches the sides of the baking dish.
  3. Use a sharp knife to cut the raw, unbaked dough into 9 squares. 
Pyrex Basics Square Glass Baking Dish (8in x 8in x 2.5in)
  • Measures: 8. 1in X 8. 1in X 2. 1in
  • 2 quart - perfect for sides or desserts
  • Clear nonporous Pyrex glass won't stain or absorb odors
  • Incredibly durable as long as sudden changes in temperature are avoided
  • Safe for oven, microwave, freezer, and dishwasher.
  • Made in USA.
This post contains affiliate links. Lana's Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
  1. Place the baking dish into the oven and cook for 20-25 minutes or until the biscuits are golden brown on top.
  2. Remove the pan from the oven and let sit until any remaining butter is absorbed into the biscuits.
  3. Cut apart and serve.

👉 PRO TIP: Place the baking dish on a cookie sheet before putting it in the oven to catch anything that may bubble over during baking.

A blue plate with two biscuits and strawberry jam.

🍚 How to Store and Freeze


To store baked, completely cooled biscuits, wrap them in aluminum foil and keep in the refrigerator for 2 days. Reheat wrapped in foil at the lowest oven temperature for about 10 minutes.

To freeze, wrapped the completely cooled biscuits in aluminum foil and freeze for one month. To heat, allow the biscuits to thaw overnight in the refrigerator and reheat as outlined above.

❓ Questions About Butter Swim Biscuits


Can I use self-rising flour instead of all-purpose?

You can use self-rising flour to make butter swim biscuits. If using self-rising flour, simply omit the baking powder and salt called for in the recipe.

I don’t have buttermilk. Can I use regular milk?

If you’re out of buttermilk, you can easily make a substitute. For each cup of milk, stir in 1 tablespoon of lemon juice. So, for this recipe, you’d use two cups of whole milk and stir in 2 tablespoons of lemon juice. Let the mixture sit for about 5 minutes and then proceed with the recipe.

📖 Recipe

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A glass baking dish filled with butter swim biscuits.

Easy Butter Swim Biscuits

These easy, foolproof Butter Swim Biscuits take just 5 minutes to stir together and come out hot, fragrant, and literally swimming in butter!
5 from 26 votes
Print It Rate It
Course: Breads, Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 9 servings
Calories: 256kcal
Author: Lana Stuart

Ingredients

  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 2 cups buttermilk
  • ½ cup butter (1 stick)

Instructions

  • Preheat the oven to 450 degrees F. 
  • In a medium bowl, combine the flour, baking powder, sugar, and salt. 
  • Add the buttermilk to the dry ingredients. Use a wooden spoon to stir until well combined and a moist dough has formed.
  • Melt the butter either on the stovetop or in a microwave safe bowl.
  • Pour the butter into a square (8×8 or 9×9) baking pan or dish.
  • Pour the dough on top of the melted butter in the baking dish. Use your hands or a spatula to spread it as evenly as possible in the pan.  Get it to spread out and touch the sides if possible.
  • Use a sharp knife or a bench scraper to cut the raw, unbaked dough into 9 squares. 
  • Place the baking dish into the oven and cook for 20-25 minutes or until the biscuits are golden brown on top.
  • Remove the pan from the oven and let sit until any remaining butter is absorbed into the biscuits. Cut apart and serve.

Notes

  • Be sure to use a standard baking pan or dish. Using a shallow pan can cause butter to run out all over the bottom of the oven.
  • Spread the batter out until it touches the sides of the baking dish.
  • Place the baking dish on a cookie sheet before putting it in the oven to catch anything that may bubble over during baking.

Nutrition Information

Serving 1 | Calories 256kcal | Carbohydrates 31g | Protein 5g | Fat 12g | Saturated Fat 8g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 1g | Cholesterol 33mg | Sodium 843mg | Potassium 113mg | Fiber 1g | Sugar 4g | Vitamin A 403IU | Calcium 174mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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5 from 26 votes (21 ratings without comment)

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10 Comments

  1. 5 stars
    This is a wonderful and now my go to recipe! Simple and quick and delicious.
    l bake something every weekend but don’t buy milk nor buttermilk. I use dry versions for all my baking. My choice and works well for me. Worked great for this recipe too. Thank you.

    1. Thanks for letting me know you enjoy the recipe, Kelly. It’s one of my favorites as well.

  2. Andrea Combs says:

    5 stars
    Excellent texture, taste! We love the little bit of crunch on the edges. Easy to make and if you don’t have buttermilk you can add your vinegar or lemon juice to milk ahead of time so it’s ready for later.

  3. 5 stars
    Excuse my language but these were F***** DELICIOUS!!! I wanted a quick biscuit for breakfast and this was perfectly fluffy and buttery. I did half everything in the recipe since it was only me. I also half the salt bc I was using salted butter. This my new go to biscuit for breakfast or family dinners.

  4. 5 stars
    Okay so I love biscuits, but my husband does not. At all. Even after living in the south for 2 years as a young man. I knew he wasn’t a fan of traditional biscuit recipes, he grew up on pillsbury grands (and tbh doesn’t even like those that much). I’ve never made a biscuit he liked.. and believe me, I’ve tried multiple recipes.

    He loved these. I think it was because they’re a lot moister than a typical biscuit. He actually ate two full pieces. And the crispy, buttery outside?? 10/10.

    Note: I live in a very high elevation area (between 4500 and 5200 feet according to the internet), so I did have to add some extra flour. The recipe ended up way too loose to hold any sort of cut… kind of pancake batter like. I think I ended up adding about 1/4-1/3 c more flour.

  5. ColleenB.~TX. says:

    5 stars
    I love making these. They are easy, quick and Delicous