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Butter Swim Biscuits are tender, buttery, and incredibly easy to make! Baked in melted butter for a golden crust and fluffy center, this no-fuss recipe is ready in just 20 minutes and perfect for any meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in 20 minutes with one bowl and no special tools.
- Rich Flavor: Baked in butter for a golden, crispy crust.
- Perfectly Portioned: Makes four biscuits—great for one or two people.
I’ve made these biscuits more times than I can count, and they never disappoint. There’s something so satisfying about watching the dough settle into the melted butter, then pulling the dish from the oven to reveal golden, bubbling edges. This recipe has become a go-to in our kitchen—it’s simple, comforting, and always hits the spot.
Looking for more small batch biscuit recipes? Try our Drop Biscuits, Rosemary Garlic Buttermilk Biscuits, Cheddar Biscuits, and a Biscuit with Sausage Gravy.
Ingredients
If you have any ingredients leftover from this small batch butter swim biscuits recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use salted butter for the best flavor. If using unsalted, add an extra pinch of salt.
- Flour: All-purpose flour is best. For a gluten-free option, use King Arthur brand Gluten Free Measure For Measure Flour.
- Baking powder and baking soda: These help the biscuits rise. Baking powder activates twice—for an initial lift and again in the oven. Baking soda reacts with the buttermilk to make the biscuits light and fluffy.
- Salt: Adds flavor and balances the richness of the butter and the tang from the buttermilk.
- Buttermilk: Reacts with the baking soda and softens the dough. If you don’t have buttermilk, see the FAQ for easy substitutes. Extra buttermilk? Use it in Chicken Nuggets, a mini Buttermilk Pie, or Hush Puppies.
- Sugar: Adds a touch of sweetness.
No buttermilk?
For a buttermilk substitute, add 2 1/4 teaspoons of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 10 minutes, stir, and use as directed.
Recipe Variations
These biscuits are easy to customize. Try one of these simple variations:
- Biscuits and Gravy: Serve with sausage gravy for a classic, hearty meal.
- Cheddar Garlic Biscuits: Add 1/4 teaspoon garlic powder and 1/2 cup shredded cheddar to the dough.
- Blueberry Biscuits: Fold 1/2 cup fresh blueberries into the dough.
How To Make Butter Swim Biscuits
These photos and instructions are here to help you visualize how to make a small batch of butter swim biscuits. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 450°F (230°C).
- In a medium bowl, mix flour, baking powder, baking soda, sugar, and salt.
- Add buttermilk and stir just until combined—don’t overmix.
- Pour melted butter into a 5×5-inch baking dish.
- Spoon dough over the butter and spread it to the edges using a spatula or the back of a spoon. Place the dish on a rimmed baking sheet to catch spills.
- Cut the unbaked dough into 4 squares.
- Bake for 15 minutes, or until the tops are golden brown.
- Let rest in the pan for 10 minutes before cutting to allow the butter to absorb.
Expert Tips
- Read Before You Start: These biscuits come together fast, so review the recipe and prep your ingredients first.
- Measure Flour Properly: Spoon flour into a measuring cup and level it off. Scooping packs the flour and makes biscuits dense.
- Serve Warm: They’re best fresh from the oven or lightly reheated.
Serving Suggestions
These buttery biscuits go with almost anything. Here are a few simple ways to enjoy them:
- Sweet Option: Top with refrigerator jam or apple butter.
- Breakfast Sandwiches: Add a cooked egg, bacon or sausage, and cheese.
- With Soups or Stews: Great for dipping into soups, stews, and chilis.
Frequently Asked Questions
A 5×5-inch baking dish works best for this small batch.
Store in an airtight container at room temperature for 1–2 days, or refrigerate for up to a week.
Yes. Wrap each biscuit in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
For best results, warm in a 350°F (175°C) oven for about 10 minutes. Or microwave for 20–30 seconds, but don’t overheat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these quick and easy 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!
Small Batch Butter Swim Biscuits
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 oven to 450°F (230°C).
- In a medium bowl, mix flour, baking powder, baking soda, sugar, and salt.
- Add buttermilk and stir just until combined—don’t overmix.
- Pour melted butter into a 5×5-inch baking dish.
- Spoon dough over the butter and spread it to the edges using a spatula or the back of a spoon. Place the dish on a rimmed baking sheet to catch spills.
- Cut the unbaked dough into 4 squares.
- Bake for 15 minutes, or until the tops are golden brown.
- Let rest in the pan for 10 minutes before cutting to allow the butter to absorb.
Notes
- Read Before You Start: These biscuits come together fast, so review the recipe and prep your ingredients first.
- Measure Flour Properly: Spoon flour into a measuring cup and level it off. Scooping packs the flour and makes biscuits dense.
- Serve Warm: They’re best fresh from the oven or lightly reheated.
Nutrition
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.
How high of an oven temp?
I bake sourdough at 450-500
Bake at 450 F (230 C). All of the recipe information, ingredient amounts, and full instructions can be found in the recipe box at the bottom of the page.
Can I use self rising flour if that’s all I have, and omit baking powder and baking soda?
Yes, you can use self-rising flour. Just leave out the baking powder and the salt.
Oh my gosh! So quick and easy to make! Tender inside, crunchy outside!
I’m so happy you enjoyed the biscuits.
I dont know what i did wrong but my dough was a batter (that definitely couldn’t be cut)!! I kept adding flour and ended up getting a dough but it tasted very floury. I followed the directions exactly.
I’m sorry your dough didn’t come together as you’d hoped. The floury taste is a direct result of the extra flour you added. If the mixture was too thin to cut, it’s a strong indicator that the ingredient measurements were not accurate. This recipe has been thoroughly tested to work when measured correctly. Our step-by-step photos are designed to guide you through each stage, so if your dough looked different, it’s a sign that the measurements likely need to be double-checked.
I’ve discovered that all flour is not the same! I got the same dough results as you using a store brand all purpose flour. Since that first batch, I’ve made these scones with a high end name brand flour. They turn out perfect every time.
These are quick easy to make and I love the buttery crunchy edges.
Perfect. Best and easiest small batch biscuits recipe I’ve tried. No additions or modifications needed. No more cutting in butter or rolling and cutting for me. Thank you.
I struggle so much making biscuits. This recipe is simple and OMG delicious. I don’t have a 5×5 pan so used 4×7 and worked fine. Thanks
I’m so happy you loved the biscuits. Thank you for your feedback.
Can I make this in muffin pans?
I haven’t tried making swim biscuits in muffin pans. If you try it, please let me know how they turn out for you.
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?
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.
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
I’m so happy you all enjoyed them!!
I added blueberries. I baked for 15 minutes and they were not done in the middle. I wonder if the addition of blueberries from the fridge should have made me increase my cooking time…
It sounds like the blueberries added more moisture to the biscuit dough so it’s likely that they needed to bake 10 to 15 minutes longer.