There’s something absolutely magical about butter swim biscuits – those golden, tender little pockets of pure carb heaven that practically melt in your mouth. These aren’t your average biscuits; they’re a Southern staple that’s been perfected over generations, and once you understand the technique, you’ll be making them constantly. The secret is in the name itself: these biscuits literally swim in butter, creating those gorgeous, crispy edges and an impossibly fluffy interior that will have everyone at your table asking for the recipe.
What makes butter swim biscuits different from traditional biscuits is the method. Rather than cutting cold butter into your dry ingredients, you’re creating a simple dough and then placing it directly into a buttery pool. This technique creates layers of flavor and texture that you simply can’t achieve with other methods. The butter infuses every bite while also creating those coveted crispy, golden exteriors that make these biscuits so irresistible.
I love serving these alongside creamy Alfredo sauce or with jam and clotted cream for breakfast. They’re perfect for soaking up gravy at dinner, or simply enjoying with a pat of butter and a pinch of fleur de sel. The best part? This recipe is incredibly forgiving, making it perfect for both seasoned bakers and kitchen novices alike.
The beauty of this recipe lies in its simplicity and the quality of your ingredients. You’ll want to use real buttermilk, good butter, and all-purpose flour – these basics transform into something extraordinary. Once you master the technique, you can customize them with additions like sharp cheddar, fresh herbs, or even crispy bacon bits. I’ve included some of my favorite variations and tips below to help you achieve biscuit perfection.
These biscuits are best served warm from the oven, but they’ll keep for a few days in an airtight container. You can also freeze the unbaked dough and bake fresh biscuits whenever the craving strikes. Whether you’re making them for a casual weeknight dinner or a special brunch, butter swim biscuits are guaranteed to impress. Check out my heavy cream pasta recipe for a complete meal idea, or try pairing them with bacon carbonara for a decadent dinner.
The technique for making butter swim biscuits is surprisingly straightforward, and I’m excited to walk you through each step. From mixing the dough to achieving that perfect golden brown color, you’ll have all the guidance you need. These biscuits are about to become a staple in your kitchen, just like they have in mine.
Ingredients
- 1 cup whole milk
- 1 tablespoon white vinegar
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 2 tablespoons butter, melted (for topping)
- Fleur de sel or coarse sea salt for finishing (optional)
Instructions
- Preheat your oven to 450°F. Make sure the racks are positioned in the upper and lower thirds of the oven for even baking.
- Pour the melted butter into a 9×13 inch baking dish, coating the bottom evenly. Set aside and allow to cool slightly.
- In a small bowl, combine the whole milk with the white vinegar and let sit for 5 minutes to create buttermilk.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Pour the buttermilk mixture into the dry ingredients and stir gently with a wooden spoon until just combined – the dough should be slightly sticky and shaggy.
- Flour your work surface lightly and turn the dough out onto it. Gently fold the dough over itself 3-4 times to create lamination, but don’t overwork it.
- Pat the dough into a rectangle about ½ inch thick. Using a sharp knife or biscuit cutter, cut the dough into 12 equal squares or rounds.
- Carefully place each piece of dough into the buttered baking dish, arranging them so they’re close but not touching. They should be partially submerged in the butter.
- Brush the tops of each biscuit with the additional 2 tablespoons of melted butter and sprinkle with a pinch of fleur de sel if desired.
- Place the baking dish in the preheated oven and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes before serving warm.
Pro Tips
Butter Temperature: Make sure your butter is melted but not smoking hot before adding the dough. Butter that’s too hot can cause the biscuits to brown too quickly on the outside before cooking through.
Dough Handling: The key to tender biscuits is minimal mixing. Mix just until the ingredients are barely combined – lumps in the dough are actually desirable and lead to flakier biscuits.
Folding Technique: When you fold the dough, you’re creating layers that will steam and separate during baking, resulting in that beautiful flaky texture. Don’t worry about making it perfect – a rough, rustic fold is ideal.
Customization Ideas: Add 1 cup shredded sharp cheddar cheese to the dry ingredients for cheesy biscuits. You can also add 2 tablespoons of fresh chopped herbs like chives, thyme, or rosemary for herbaceous variations.
Bacon Addition: Crispy crumbled bacon mixed into the dough or sprinkled on top before baking creates an incredible savory option. Use about ½ cup of bacon bits.
Make-Ahead Instructions: You can prepare the dough and cut the biscuits up to 4 hours ahead. Keep them covered in the refrigerator and bake when ready. You can also freeze unbaked biscuits for up to 3 months – simply bake directly from frozen, adding 2-3 extra minutes to the baking time.
Baking Dish Size: A 9×13 inch dish is standard, but you can use a cast iron skillet or any shallow baking dish of similar size. The butter-to-biscuit ratio is what matters most.
Oven Variations: If your oven runs hot, start checking the biscuits at 15 minutes. If it runs cool, you may need to extend baking time to 25 minutes. Every oven is different, so keep an eye on them.
Serving Suggestions: These biscuits are perfect with creamy pasta dishes, alongside soups and stews, or with jam and whipped cream for breakfast. Try them with salads for a complete meal.
Storage: Store cooled biscuits in an airtight container at room temperature for up to 3 days. Reheat gently in a 300°F oven for 5-8 minutes to restore warmth and flakiness.
Nutrition Note: Each biscuit contains approximately 180 calories, with most coming from the butter and flour. They’re best enjoyed as part of a balanced meal.
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