Small batch Butter Swim Biscuits - tender Southern-style biscuits that are baked in a pool of melted butter, resulting in a crispy, buttery exterior and a fluffy interior. Perfect for breakfast or as a side dish for a hearty meal.
Indulge in the rich and buttery goodness of homemade Butter Swim Biscuits! This small batch recipe yields four tall, soft, light, and fluffy biscuits baked in a pool of melted butter. Great for breakfast, brunch, or dinner!
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What Are Butter Swim Biscuits?
Butter swim biscuits are the easiest biscuits to make. Sometimes called butter dip biscuits, they're a quick biscuit recipe that involves a unique technique where the biscuits are baked in a pan of melted butter. As the biscuits bake, the butter infuses into the biscuit dough which results in a tender and flavorful biscuit with a crisp buttery crust.
Why This Recipe Works
- Made with a tested and perfected biscuit recipe. I took the small batch buttermilk biscuit recipe that I've been making for years and modified it slightly by eliminating the butter from the biscuit batter and instead melting the butter in the baking pan. The result is a delicious buttery biscuit that can be ready in 20 minutes!
- Recipe doubles well: This small batch butter swim biscuit recipe yields 4 of the softest, most-buttery biscuits! If you'd like to double the recipe, simply double the ingredient amounts and use either two 5x5-inch baking dishes or use one 8x1 ½-inch round baking pan.
- No rolling or cutting of the dough. The biscuit dough is made in one bowl and then spooned over the melted butter in the baking dish. There's no need for a biscuit cutter, rather you'll score the dough while it's in the dish using a sharp knife. Then the biscuits easily break apart after baking.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Butter: I recommend using salted butter but you can use unsalted butter if that is what you have on hand.
- Flour: I use all-purpose flour. If you would like to make gluten-free butter swim biscuits, I recommend using King Arthur brand Gluten Free Measure For Measure Flour.
- Baking powder and baking soda: Both of these are chemical leaveners typically used in buttermilk biscuits. They are used to help the biscuits rise. Baking powder provides a rise in two ways, when it is mixed with the buttermilk and when it is exposed to heat. When baking soda is combined with an acid, like buttermilk, it causes the biscuits to rise. So by using both, you'll have fluffier biscuits.
- Salt: A small amount of salt is used for flavor.
- Buttermilk: Buttermilk is not just the ingredient that gives buttermilk biscuits a slight tang, it provides the necessary acid to react with the baking soda which helps to make the biscuits rise. Buttermilk also helps to break down strands of gluten in the batter, which makes buttermilk biscuits fluffy, tender, and soft in the middle. See the FAQ section below to see how to make this recipe if you don't have buttermilk.
- Sugar: A small amount of sugar adds just a hint of sweetness.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Butter Swim Biscuits
These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the oven to 450°F (230°C).
- Combine the flour, baking powder, baking soda, sugar, and salt in a medium-sized bowl.
- Pour in the buttermilk and stir until combined. Be careful not to overwork the batter. Stir just until the ingredients are combined.
- Pour the melted butter into a 5x5-inch baking dish.
- Place the dough on top of the butter and use a rubber spatula or the back of a spoon to evenly spread the dough out to the edges of the baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Cut the unbaked dough into 4 squares.
- Bake for 15 minutes, or until the tops are golden brown.
- Let the biscuits rest in the pan for at least 10 minutes so that the butter can be absorbed into the biscuits before cutting.
Expert Tips
These butter swim biscuits are some of the most fluffy and delicious biscuits I’ve ever tasted. To ensure yours are equally irresistible, here are some tips.
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. These butter swim biscuits come together quickly so it's a good idea to have everything ready before beginning.
- Measure ingredients correctly. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Serve warm: Butter swim biscuits are best when served warm from the oven or reheated in a microwave.
- Use a high oven temperature: It's important for these biscuits to bake at a high oven temperature to ensure buttery, crisp edges.
Variations
- Butter Swim Biscuits and Gravy: Use one or two of these biscuits and serve them alongside our fabulous gravy for incredibly delicious biscuits and gravy.
- Cheesy Butter Swim Biscuits: Add ¼ teaspoon of garlic powder and ½ cup of shredded cheddar cheese to the biscuit dough.
- Blueberry Butter Swim Biscuits: Add ½ cup of fresh blueberries to the biscuit dough.
- Gluten-Free Butter Swim Biscuits: These buttermilk biscuits can easily be made gluten-free by swapping the regular all-purpose flour for gluten-free flour.
Frequently Asked Questions
If you don't have any on hand, make your own buttermilk with this quick buttermilk substitute. To make ¾ cup buttermilk, fill the measuring cup with ¾ cup milk and add 2 ¼ teaspoons of lemon juice or white vinegar. Let the mixture rest for 10 minutes, stir and use to make the buttermilk biscuits.
Most likely it is because the baking powder and/or the baking soda used is past its prime. Over time baking powder can lose some of its potency. It lasts for about 6 months or so and is sensitive to moisture. To see if your baking powder is still active, spoon ½ teaspoon of baking powder into a bowl and pour in ¼ cup of boiling water. If the mixture bubbles, your powder’s good to go! If it doesn’t, don't use it.
Baking soda stays good for a very long time but it can lose its potency over time. Generally, an opened box of baking soda can last for about 6 months and an unopened package will stay good for roughly 2 years. To see if your baking soda is active, place a few tablespoons of vinegar in a small dish, then stir in 1 tablespoon of soda. The mixture will immediately begin to fizz if the baking soda is active.
If you'd like to make a double batch of butter swim biscuits and freeze some to enjoy later. Bake them as directed, then wrap each of the cooled biscuits separately with foil or plastic wrap and then store them in a freezer-safe storage bag. If they are wrapped tightly, they should stay good for up to 3 months.
The success of this recipe depends on using the right size baking dish. We recommend using a 5x5-inch baking dish that has a base area of 25 square inches and holds 22 ounces. The dish we use and love can be found on our store page.
Serving Suggestions
- Enjoy these butter biscuits sliced open and topped with fruit jam, preserves, or homemade apple butter.
- Use these biscuits to make mini breakfast sandwiches. Top them with a cooked egg, crispy bacon, sausage or ham, and melted cheese.
- Serve these buttery biscuits with a hearty soup, stew, chili, or a saucy dish to soak up all the wonderful flavors.
Ways To Use Leftover Buttermilk
If you have any buttermilk leftover from this small batch butter swim biscuits recipe, you might like to consider using it in any of these single serving and small batch recipes:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this small batch butter swim biscuits recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Small Batch Butter Swim Biscuits
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 4 tablespoons butter , melted (½ stick)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- ½ teaspoon salt
- ¾ cup buttermilk
Instructions
- Preheat the oven to 450°F (230°C).
- Combine the flour, baking powder, baking soda, sugar, and salt in a medium-sized bowl.
- Pour in the buttermilk and stir until combined. Be careful not to overwork the batter.
- Pour the melted butter into a 5x5-inch baking dish.
- Place the dough on top of the butter and use a rubber spatula or the back of a spoon to evenly spread the dough out to the edges of the baking dish. Place the baking dish on a rimmed baking sheet to catch any possible spills.
- Cut the unbaked dough into 4 squares.
- Bake for 15 minutes, or until the tops are golden brown.
- Let the biscuits rest in the pan for at least 10 minutes so that the butter can be absorbed into the biscuits before cutting.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. These butter swim biscuits come together quickly so it's a good idea to have everything ready before beginning.
- Measure ingredients correctly. This is so important. To measure flour correctly, stir the flour in its container with a spoon. Then, use a spoon to scoop flour into a dry measuring cup and slightly overfill. Then, use the back of a knife or other straight-edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Serve warm: Butter swim biscuits are best when served warm from the oven or reheated in a microwave.
- Use a high oven temperature: It's important for these biscuits to bake at a high oven temperature to ensure buttery, crisp edges.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Betty says
Can I make this in muffin pans?
Joanie Zisk says
I haven't tried making swim biscuits in muffin pans. If you try it, please let me know how they turn out for you.
Penny says
Hi Joanie. I read the instructions for making buttermilk and you mentioned 1/2 c milk. This recipe calls for 3/4 c of milk and my batter was really loose. I panicked and added more flour and leaveners. Which amount is correct?
Joanie Zisk says
Hi Penny, the batter should be loose but I did update the instructions for making buttermilk: to make 3/4 cup buttermilk, fill the measuring cup with 3/4 cup milk and add 2 1/4 teaspoons of lemon juice. Let the mixture sit for 10 minutes, then stir and use.
Stephanie says
After watching Spring baking championship on Food network, I learned of butter swim biscuits for the first time and just had to try making them! I found your recipe and made it exactly as written. They turned out so delicious! The entire family loved them! Thank you so much! Stephanie
Joanie Zisk says
I'm so happy you all enjoyed them!!