Butter Swim Biscuits

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These Butter Swim Biscuits are rich, fluffy, and absolutely dripping with buttery goodness. They bake up golden on top with soft, tender layers inside, all while swimming in a pool of melted butter. Perfect for breakfast, brunch, or alongside your favorite comfort food dinner.

About These Butter Swim Biscuits

If you’ve never had butter swim biscuits before, get ready! These are next-level biscuits. Instead of just cutting in butter like traditional recipes, the dough literally swims in melted butter as it bakes. The result? Biscuits that are crisp and golden on the edges, soft and fluffy in the middle, and buttery in every bite.

Ingredients for Butter Swim Biscuits

All-Purpose Flour
Baking Powder
Sugar
Salt
Unsalted Butter, divided
Buttermilk
Heavy Cream

How to Make Butter Swim Biscuits

These come together fast with no rolling or cutting needed!

Step 1. Melt the Butter

Preheat your oven to 425°F.
Melt 1 stick of butter directly in an 8×8 baking dish while the oven preheats.

Step 2. Make the Biscuit Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Stir in the heavy cream and buttermilk until just combined.

Step 3. Fold in More Butter

Cut the remaining 1 stick of butter into small cubes (about the size of your pinky nail).
Gently fold the butter cubes into the biscuit batter.

Step 4. Bake

Pour the biscuit batter into the baking dish with the melted butter, spreading it out evenly. Use a spatula or bench scraper to score the biscuits into 9 pieces.
Place the dish on a sheet pan (to catch any butter drips) and bake at 425°F for 30-40 minutes, until the biscuits are golden brown and set.

Step 5. Let Them Soak

Once out of the oven, let the biscuits cool right in the pan for at least 20 minutes. This gives them time to soak up every last drop of buttery goodness.

Butter Swim Biscuits FAQ

Can I use all buttermilk instead of heavy cream?
Yes, you can swap the heavy cream for more buttermilk. However the fat content of the heavy cream helps contribute to the rich, moist mouthfeel of the biscuits. They’ll be a little lighter without heavy cream, but still delicious.

Why do I need to let them sit after baking?
This step is key! Resting lets the biscuits absorb all that melted butter in the pan, making them extra rich and moist.

Can I make these in a different pan?
You can! A 9×9 pan or even a round cake pan will work, just keep an eye on the bake time. Thinner biscuits will bake quicker.

Storing Leftover Butter Swim Biscuits

Store any leftovers tightly wrapped at room temperature for up to 2 days. Warm them up in the oven or microwave before serving to bring back that fresh-from-the-oven softness.

Pro Tip

Want to take these over the top? Brush the tops with a little melted butter mixed with honey or garlic while they’re still warm. Pure magic.

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My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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Butter Swim Biscuits

Print Recipe

Prep Time 20

Cook Time 40

Servings: 9 biscuits

Course: Breakfast, Side Dish, Snack

Ingredients Method

Ingredients

312 g 2 ½ cups AP Flour
1 tbsp + 1 tsp Baking Powder
1 tbsp Sugar
8 oz 2 sticks Butter
8 oz Buttermilk
8 oz Heavy Cream
12 g 2 tsp Salt

Method

Melt one stick of butter in an 8x8 baking dish, and preheat oven to 425°F.
Measure out flour, sugar, baking powder, and salt into a bowl and mix together.
Stir heavy cream and buttermilk into the flour mixture.
Cut the other stick of butter into small cubes, roughly the size of your pinky nail.
Fold butter cubes into the batter, then pour the batter into the baking dish with the melted butter.
Spread the batter evenly in the pan. Be careful not to spill the melted butter.
Place 8x8 baking dish on top of a sheet pan (I didn't the first time I tested this recipe, and butter dripped out of my pan and made the whole house smoky!), and bake at 425°F for 30-40 minutes - until the batter is set and the biscuits are golden brown on top.
Let biscuits sit in the pan to cool for at least 20 minutes or so after removing from the oven. You want to give them time to absorb all of the melted butter!

Butter Swim Biscuits

About These Butter Swim Biscuits

Ingredients for Butter Swim Biscuits

How to Make Butter Swim Biscuits

Step 1. Melt the Butter

Step 2. Make the Biscuit Dough

Step 3. Fold in More Butter

Step 4. Bake

Step 5. Let Them Soak

Butter Swim Biscuits FAQ

Storing Leftover Butter Swim Biscuits

Pro Tip

Hey You!

Stay in the Loop

Butter Swim Biscuits

Ingredients

Method

Check out some of my other recipes:

Mini Loaded Baked Potatoes

Double Chocolate Muffins

Creamy Garlic Chicken Pasta

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I'm so glad you're here!

Subscribe to my newsletter to receive new post notifications and exciting updates! OH, plus an adorable baking measurement conversion printable!