If you haven’t tried butter swim biscuits yet, you’re in for a treat. These buttermilk biscuits are baked in a pool of melted butter so they’re golden crispy on the exterior and tender and moist on the interior.

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.

I love homemade biscuits and rolls. Fresh bread is such a treat. I hope you’ll try my Bisquick biscuits, crescent rolls, and Lion House rolls.

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 a lot of 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.
Buttermilk: This adds acidity, fat content, and a bit of tang.
Butter: I use unsalted butter.

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. Remove as much air as possible from the bag before sealing it to prevent your biscuits from drying out.
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 Make Butter Swim Biscuits

Whisk together flour, baking powder, sugar, and salt.
Add buttermilk and mix until almost combined. Do not over-mix at this point.
Place an 8X8 baking dish on a rimmed baking sheet. Pour melted butter into the baking dish.
Transfer the dough 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.
Cut the unbaked dough into 9 even squares. Bake in preheated oven until the top is golden brown, about 22-28 minutes.
Serve.

***See Full Instructions Below

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