Old-Fashioned Buttermilk Butter Swim Biscuits
These Old-Fashioned Buttermilk Butter Swim Biscuits are buttery, golden, and incredibly easy to make- no rolling or cutting needed. Perfect for beginners and busy cooks alike!
Warm Buttery Biscuits
There’s just something magical about a warm, buttery biscuit fresh from the oven. These Old-Fashioned Buttermilk Butter Swim Biscuits are the easiest way to add a little homemade comfort to any meal—no rolling, no cutting, just mix, pour, and bake. They are amazing to use for biscuits and gravy, top with jams and jellies, or enjoy alongside any dinner or breakfast. If you’re craving more simple comfort food recipes, be sure to try my Old-Fashioned Creamy Sour Cream Cucumber Salad, Slow Cooker Apple Cinnamon Oatmeal, or Easy Cinnamon Roll Monkey Bread next!
Why You Will Love This Recipe
One Bowl, No Fuss! No biscuit cutter needed! Just mix and pour into a butter-filled pan.
Crispy Edges, Fluffy Center! Swimming in butter ensures the best texture in every bite.
Perfect for Any Meal! Serve with breakfast, soups, stews, or as a side with dinner.
Ingredients
- Butter– The best part of the biscuits! Don’t skip it—this is the secret to swimming! Salted or unsalted is up to your personal preference.
- All-Purpose Flour– Keeps the texture tender. Avoid self-rising unless adjusting baking powder and salt.
- Baking Powder– Gives the biscuits their rise. Make sure it’s fresh!
- Sugar– Just a touch to balance the savory butter.
- Salt– Essential for flavor.
- Buttermilk– The tangy acidity reacts with baking powder. You can substitute with 1 tablespoon of vinegar in 1 cup of milk.
How to Make Butter Swim Biscuits
- Preheat oven. Melt the butter and pour it in an 8×8 pan.
- Mix dry ingredients in a bowl.
- Pour in buttermilk and stir just until combined.
- Transfer dough into pan with melted butter.
- Spread gently to edges and score into 9 pieces.
- Bake until golden and bubbling—about 25 minutes.
Storage Options
Room Temp – Store in an airtight container for up to 2 days.
Reheat – Warm in the oven or microwave wrapped in a damp paper towel.
Freeze – Wrap tightly and freeze for up to 2 months. Reheat straight from frozen!
Recipe Testing Results
I tested 2 different versions of the Butter Swim Biscuits: with buttermilk and with a vinegar/milk substitute.
– The buttermilk biscuits give the best results. They are rich, tangy, and have the fluffiest crumb.
– The vinegar/milk biscuits are also fluffy but lack the true tanginess that comes from buttermilk and were not as rich in flavor. However, I still think it was a delicious biscuit and is a great substitute option if you do not have buttermilk on hand.
What Can You Top These Biscuits With?
One great thing about these biscuits is that they taste amazing by themselves. But of course, I love to slather them in fruit butters and jelly. Check out my favorite recipes:
Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Old-Fashioned Buttermilk Butter Swim Biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup butter
Instructions
- Preheat oven to 450°Faherenheit. Melt butter and pour into an 8×8-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add the buttermilk and stir until just combined. Do not overmix.
- Pour the dough into the buttered dish and gently spread it to the edges.
- Cut the top into 9 squares using a knife.
- Bake for 22-25 minutes if using a metal baking pan or 25–28 minutes if using a glass baking pan. The top should be golden brown and set.
- Let cool slightly, cut along score lines, and serve warm. Enjoy!
Video
Notes
- To make your own buttermilk: Combine 1 tablespoon of vinegar with 1 3/4 cups of milk and let sit for 5 minutes.
- To double the recipe: use a 9×13-inch pan and watch the bake time—it may need an extra 5-10 minutes.
