Butter Swim Biscuits
Butter swim biscuits are delicious, flaky biscuits literally swimming in butter. These yummy rolls can be on your table in under 30 minutes and are the perfect accompaniment to any comfort food meal.
Is there anything better than a fresh baked biscuit, hot out of the oven?
I can practically taste it now.
Buttery, with a soft and crumbly inside.
If you eat them while they are still warm, extra butter just melts into all their nooks and crannies for an unmistakably delicious delight perfect for serving with breakfast, lunch or dinner!
What are butter swim biscuits?
This is a variation on biscuits where the dough literally bakes in a pool of melted butter, meaning the biscuits are swimming in butter.
You may have heard of them by another name – butter drop biscuits or butter dip biscuits.
Whichever name you know them by, they’re super easy to make with no yeast or rise time required.
Ingredients
To make these you’ll need:
- Flour– All purpose flour works best.
- Baking powder– To provide lift.
- Sugar– Regular granulated sugar.
- Milk– Use whole milk or buttermilk for best results and avoid lower fat dairy products.
- Butter– A whole stick of melted butter.
How to Make
These are quite possibly the easiest biscuits you can make!
To do it, just add all the dry ingredients to a large mixing bowl.
Then, whisk them together until evenly combined.
Pour the milk into the bowl and use a sturdy wooden spoon to stir everything together until a soft dough has formed.
Next, pour the melted butter into an 8×8 or 9×9 baking dish.
Scrape the dough into a ball-like lump with the wooden spoon and carefully transfer it to the middle of the butter filled baking dish.
Then use the back of the spoon to spread the dough out as evenly as possible in the baking dish so that it reaches all sides of the dish.
Cut the dough with a sharp paring knife to make 9 even squares.
Bake the biscuits at 450° for 20-25 minutes.
Remove from the oven, and let them rest for 5 minutes before slicing and serving.
Enjoy!
Storing Leftovers
These biscuits are best fresh from the oven, but you can save any leftover biscuits you have.
Just let them cool and pop them into a ziplocking bag on your counter. They should stay good for 1-2 days.
Tips and Tricks
- Don’t overmix your dough. It will get tough if you overwork it.
- The biscuits are done when they are beautifully golden on top.
- These pair well with breakfast favorites like bacon and eggs or lunch and dinners like hearty casseroles and soups.
Other Easy Biscuits and Rolls You’ll Love
Butter swim biscuits are the easiest biscuits you can make with the biggest, tastiest payoff. Make them to serve with your next meal and enjoy!
Looking for other easy biscuit and roll recipes? Try these:
- Oatmeal Pull Apart Rolls
- Copycat KFC Biscuits
- Homemade Crescent Rolls
- Garlic Herb Pull Apart Rolls
- Cheddar Potato Pull Apart Rolls
If you’ve tried these BUTTER SWIM BISCUITS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butter Swim Biscuits
Equipment
- 8x8" or 9x9" baking dish
Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 4 tsp sugar
- 2 tsp salt
- 2 cups milk
- 1 stick butter melted
Instructions
- Add all the dry ingredients to a large mixing. Whisk them together until evenly combined.
- Pour the milk into the bowl, and using a sturdy wooden spoon stir everything together until a soft dough has formed.
- Pour the melted butter into the baking dish.
- Using your wooden spoon, scrape the dough into a ball like lump and carefully transfer it to the middle of the butter filled baking dish.
- Using the back of the spoon, spread the dough out as evenly as possible in the baking dish so that it reaches all sides.
- Using a sharp paring knife, cut the dough to make 9 even squares.
- Bake the biscuits at 450° for 20-25 minutes.
- Remove from the oven, and let them rest for 5 minutes before slicing and serving.
Nutrition
These are tasty, but I’m making this for the second time and my dough has looked more like a batter both times.
Made this last night and my dough was definitely more of a batter, also! I tried adding more flour to try to get it to a “ball” consistency, and the biscuits turned out too thick/tough. They were tasty and okay, but too thick and not a good texture. Will try again as the recipe says and see how it goes. Glad to see I wasn’t the only one who ended up with such a liquid batter! I thought maybe the amounts shown on the recipe were somehow incorrect. No way to get the batter into a “ball” with the liquidity as indicated.
I’m in agreement with the others. As written the dough was pourable . I had to add another 1/2 to 3/4 cup of flour and it was still thin. I think the recipe needs to be adjusted.
This recipe is delicious & super easy to bake! I will never buy canned biscuits again! I had all the ingredients on hand too!
I have never tried them with milk, just buttermilk. I seldom have buttermilk on hand so I get it when I know I am craving my swimming biscuits. I serve them with vegetable soup in place of cornbread or just smeared with extra butter and jelly.
The batter was pourable, not formable. But they came out just fine. As good as the buttermilk variety.
I know the consistency can make you second guess the recipe, but I’m so glad you trusted the process.