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These biscuits are a Southern classic made the lazy-day way—no cutting in butter or rolling dough required! The buttermilk gives them that signature tang and tenderness, while baking them in melted butter creates those crisp, buttery edges that make every bite melt in your mouth. Whether served warm with honey or smothered in gravy, these are comfort food perfection.

They come out big, tall, and fluffy, and you won’t believe how easy they are to make. They just may be the easiest homemade biscuits ever.

If you love soft, buttery breads like my 7-Up Biscuits or Bisquick Biscuits, you’re going to flip for these. They bake up as tall, fluffy, and golden as Homemade Crescent Rolls or my Lion House Rolls, but with even less effort—no kneading required!

💗 Pull up a chair, grab the honey, and let’s bake a batch of these melt-in-your-mouth Butter Swim Biscuits!

✨ Before You Begin

✨ No pastry cutter needed! The dough mixes up in one bowl and goes straight into the buttered pan—so easy.
✨ Use real buttermilk. It adds tang and tenderness that can’t be replicated by milk and vinegar substitutes.
✨ Don’t overmix. Stir just until the flour is incorporated for tall, tender biscuits.
✨ Preheat the oven fully. You want that burst of heat right away to help them rise high and bake up golden brown.
✨ Bake in an 8×8 pan. This gives you nine thick, buttery squares with perfectly crisp edges.

BUTTER SWIM BISCUIT INGREDIENTS

Flour: I use all-purpose flour. Use the spoon scooping method of measuring. It’s very easy and ensures you don’t add too much flour ( which could result in dry rolls) to the recipe.
Baking Powder: This gives the biscuit its beautiful rise.
Sugar: I know many people think sugar in biscuits is sacrilege, but I think it creates a lovely, balanced, and not-too-sweet flavor.
Salt: Adds flavor and helps keep the biscuits tender. We use regular table salt, not kosher salt.
Buttermilk: This adds acidity, fat content, and a bit of tang.
Butter: I use unsalted butter.

⭐ Pro Tips

⭐ Butter temperature matters: Melt it, but don’t let it brown—those golden edges will develop naturally in the oven.
⭐ Cut before baking: Scoring the dough into nine squares before baking helps them rise evenly and makes serving easier.
⭐ Use a rimmed sheet pan: Place your baking dish on it to catch any butter overflow.
⭐ Serve straight from the pan: These biscuits are meant to be rustic and irresistible—no need for perfection!
⭐ Best enjoyed warm: They’re heavenly fresh out of the oven with honey, jam, or butter.

Frequently Asked Questions

Can I use milk instead of buttermilk?

You cabut the texture ann,d flavor won’t be quite the same. If needed, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes before using.

Why bake the biscuits in butter?

That’s what gives them their signature golden, crispy edges and rich flavor. It also keeps the bottoms tender and moist.

Can I double the recipe?

Absolutely! Just bake it in a 9×13-inch pan and add a few extra minutes to the bake time if needed.

How do I store leftovers?

Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. Warm before serving for the best texture.

STORING + FREEZING

Storing: Biscuits are best eaten the same day they’re baked. If you have leftovers, they will keep in a resealable plastic bag in the fridge. Be sure they’re cooled to room temperature before placing them in a bag, or any remaining heat will steam the biscuits. Remove as much air as possible from the bag before sealing it to prevent your biscuits from drying out.
Reheating: Wrap biscuits in aluminum foil and heat in a preheated 350ºF (177ºC) oven until warm, about 8 minutes.
Can You Freeze This? Yes, you’ll want to make sure your biscuits cool completely before preparing them for storage. When I freeze mine, I like to wrap them in plastic wrap to protect them from the air before tossing them in a freezer bag. It’s an extra step and it’s not required but it works! It can last in the freezer for 2-3 months.
Food Safety: If you’d like more info on food safety, check out this link.

HOW TO SERVE WITH BUTTER SWIM BISCUITS

These are delicious eaten straight out of the pan. We like to eat them with whipped honey slathered all over. Regular honey, butter, and jam are wonderful on them, too. They make a great base for our white gravy or sausage gravy. Breakfast almost calls for them. They’re perfect with a plate of bacon and eggs.

HOW TO MAKE BUTTER SWIM BISCUITS

Whisk together the dry ingredients (flour, baking powder, sugar, and salt).
Add buttermilk and stir until almost combined. Do not over-mix at this point.
Place an 8-inch baking pan on a rimmed baking sheet. Pour melted butter into the baking dish.
Transfer the batter to a baking dish. Use lightly greased (with butter) hands or a spatula to evenly spread the dough to the edges of the baking dish.
Using a knife, or bench scrapper to cut the unbaked dough into 9 even squares. Bake in preheated oven until the top is golden brown, about 22-28 minutes.
Serve with more butter, honey, or jam.

***See Full Instructions Below

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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