Butter Swim Biscuits: The Easiest, Fluffiest Southern Classic
These ultra-buttery, tender biscuits require no kneading, no folding, and no special technique. Thanks to a full stick of melted butter and a high-moisture dough, they practically create their own layers as they bake—making this one of the most foolproof comfort food recipes ever.
Equipment
- 8×8 Baking Dish
- Mixing bowl
Ingredients
Butter Swim Biscuit Dough
- 1 stick unsalted butter salted butter works—reduce added salt by 1/2 tsp
- 2 1/2 cups all-purpose flour can replace 1 cup with whole-wheat flour
- 2 tsp salt fine sea salt recommended
- 4 tsp baking powder ensure it's fresh
- 1 tbsp sugar optional; enhances browning
- 2 cups full-fat buttermilk room temperature; substitute: 2 cups milk + 2 tbsp lemon juice
Instructions
- Preheat the oven to 450°F (232°C). Place the stick of butter in an 8×8 baking dish and let it melt in the oven. Remove as soon as melted to avoid browning.
- In a large bowl, whisk together the flour, salt, baking powder, and sugar.
- Pour in the buttermilk and stir gently until just combined. The dough should be wet and sticky.
- Spoon the dough into the dish on top of the melted butter. Spread evenly; the butter will pool around the edges.
- Use a knife to score the dough into 9–12 squares. This helps steam escape and makes serving easier.
- Bake for 25 minutes, or until the biscuits are golden brown on top and crisp around the edges.
- Let rest for 5–10 minutes before serving to allow the interior to set.
Notes
Using full-fat buttermilk creates a richer texture and enhances browning. For variation, add herbs, cheese, or honey butter on top.