Butter swim biscuits get their name from the way they bake: the dough goes straight into a pan of melted butter. The edges turn golden, the middle stays tender, and there is no yeast to wake up or dough to roll out.
This batch makes nine biscuits in an 8-inch square pan. Mix the dough, spread it over the butter, and score it into squares before baking. That is the whole idea. Good with breakfast, good alongside dinner, and very good while still warm.
Why these biscuits need no yeast
Baking powder provides the lift here. There is no kneading or rising time, and the dough should be soft and sticky rather than firm enough to cut with a biscuit cutter. Buttermilk brings a little tang, while the butter in the pan adds flavor and helps brown the bottom and edges.
The butter stays separate until the dough goes into the pan. You do not need to cut cold butter into flour, fold layers, or flour the counter.
A few things that help
- Measure the flour lightly. Spoon it into the measuring cup and level it off. Packing the cup can leave you with too much flour and a heavier biscuit.
- Stop stirring when the flour is incorporated. A few lumps are fine. More mixing will not make the biscuits more tender.
- Use the specified pan. An 8-inch square baking pan keeps the dough at the intended depth. Use a pan rated for 450°F and follow its manufacturer's instructions.
- Expect butter around the dough. That is the point of butter swim biscuits. Spread the dough evenly and score a three-by-three grid.
- Check the center as well as the top. Start checking at 20 minutes. The biscuits should be golden and cooked through, without wet dough in the middle.
Butter Swim Biscuits
Makes: 9 biscuits
Pan: 8-inch square
Oven: 450°F
Bake: 20–25 minutes
Rest: 5 minutes
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups buttermilk
- ½ cup unsalted butter
Directions
- Heat the oven and melt the butter. Heat oven to 450°F. Melt butter and pour into an 8-inch square baking pan.
- Mix the dough. Whisk flour, baking powder, sugar and salt. Stir in buttermilk until just combined.
- Fill and score. Spread dough evenly over the melted butter. Score into 9 squares.
- Bake and rest. Bake 20–25 minutes, until golden and cooked through. Rest 5 minutes before serving.
No buttermilk?
Put 2 tablespoons of lemon juice or vinegar in a measuring cup. Add milk to make 2 cups total. Let stand 5–10 minutes before using. This is a practical substitute, though it may be thinner than cultured buttermilk and give a slightly different texture.
Contains wheat and dairy.
How to serve them
Split a warm biscuit and add jam or honey, or serve it alongside eggs. For dinner, let the buttery edges do their work next to a bowl of soup, stew, or chili. If you are planning a barbecue, there is also Andy’s Barbecue Sauce for whatever is going on the grill.
Butter swim biscuit questions
Do I need to roll or knead the dough?
No. Stir until just combined, then spread the dough in the pan. It is meant to be soft and sticky.
Can I use baking soda instead of baking powder?
Not as a direct swap. This recipe calls for 1 tablespoon of baking powder. Baking soda works differently, so keep the baking powder as written.
Why score the dough before baking?
Scoring marks out nine portions while the dough is soft. After baking and the five-minute rest, cut along those lines to serve.
Is this an 1859 recipe?
No historical origin is claimed for this recipe. The printable card has an 1859-inspired design with the 32-star U.S. flag used before July 4, 1859. The period styling belongs to the card.
Free large-print recipe card
The one-page PDF keeps the ingredients, directions, and buttermilk substitute together in large print. Save it for later or print a copy for the kitchen.
Download the large-print butter swim biscuits recipe card (PDF, 203 KB)