Butter Swim Biscuits
Light and fluffy and oh so buttery, these pan-style Butter Swim Biscuits are super delicious and extremely easy to make. This recipe is a keeper!
Like everyone in this crazy time, we are self-soothing by baking bread. But since yeast is nowhere to be found we are binging on biscuits like these super delicious pan-style biscuits. They are sometimes called Butter Swim Biscuits and (and sometimes Butter Dip Biscuits) because they bake in a bed of melted butter creating a fluffy inside and a crispy and butter crust. Originally from an old Betty Crocker Biscuit recipe, we’ve based our recipe on The Country Cook’s version. These biscuits are so yummy that you don’t even need to add any butter or honey! We hope you enjoy this recipe as much as our family did.
How to Make the Dough
Step 1: Add the dry ingredients to a mixing bowl and mix with a whisk or a fork.
Step 2: Add the Buttermilk to the dry ingredients.
Step 3: Mix the dough with a spoon just until combined.
Step 4: You don’t want to over-mix the dough. It will be wet and sticky.
Baking Instructions
Step 5: Pour the melted butter into a 9×13″ glass or ceramic baking dish.
Step 6: Spoon the biscuit dough into the baking dish over the melted butter.
Step 7: Use a spoon or spatula to even out the biscuit mixture in the pan, the butter may seep onto the top of the biscuit dough which is fine!
Step 8: Bake in a pre-heated 450-degree oven for approximately 25 minutes or until the biscuits are golden brown on the tops and the sides.
Step 9: When you take the biscuits out of the oven there will still be butter bubbling in the bottom of the pan (hence the name Butter Swim Biscuits) that will seep into the biscuits as they cool. So yummy!
Expert Tips and FAQ’s
Our Butter Biscuits call for Buttermilk but if you don’t have any, you can use regular milk with a tablespoon of white vinegar or lemon added to it. If you can’t do that, you can use regular milk for this recipe but if you do you should reduce the amount to 2 1/4 cups.
Store them in the refrigerator or at room temperature in an airtight container or wrapped in foil and you can heat them up again to finish them up over 2-3 days. Make sure not to wrap them up until they have fully cooled.
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Butter Swim Biscuits
Light and fluffy and oh so buttery, these pan-style Butter Swim Biscuits are super delicious and extremely easy to make. This recipe is a keeper!
Ingredients
- 1 cup Butter (Sweet Cream Salted, melted)
- 3 3/4 cups All Purpose Flour
- 3 tablespoons Granulated Sugar
- 3 tablespoons Baking Powder
- 1 teaspoon Salt
- 2 1/2 cups Buttermilk
Instructions
- Mix dry ingredient in a mixing bowl.
- Add Buttermilk and mix with a spoon just until combined.
- Pour melted butter in to a 9x13" glass or ceramic baking dish.
- Spoon the biscuit dough into the baking dish over the melted butter.
- Use spoon to even out biscuit mixture, the butter will rise and may seep onto the top of the biscuit dough. That is fine!
- Bake in a pre-heated 450 degree oven for approximately 25 minutes or until golden brown on the tops and the sides.
Notes
Buttermilk Substitution: You can use regular milk for this recipe but if you do you should reduce the amount to 2 1/4 cups.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
