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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, these no-fuss biscuits are ready in just 20 minutes and perfect for any meal.
If you enjoyed this biscuit recipe, be sure to try our small batch Drop Biscuits, Rosemary Garlic Buttermilk Biscuits filled with roasted garlic, our rich Cheddar Biscuits, and our Biscuit with Sausage Gravy!
Why You’ll Love This Recipe
- Easy to Make: These biscuits come together fast and simply in one bowl.
- Incredible Flavor: Baked in butter, each biscuit is rich and delicious.
- Minimal Tools Needed: No biscuit cutter or rolling pin—just a baking dish and knife.
- Great for Small Households: Makes four biscuits but can be easily doubled if needed.
- Quick to Cook: Ready from start to finish in just 20 minutes!
Butter Swim Biscuits, sometimes known as “butter dip biscuits,” are incredibly easy and absolutely delicious. Baked in a pool of melted butter, these biscuits soak up that rich flavor as they cook, resulting in a tender, flavorful biscuit with a crisp, buttery crust. This small batch recipe is perfect for anyone craving fresh, homemade biscuits without making a large batch—ideal for a quick side dish or a small household looking for a just-right portion.
Ingredients
If you have any ingredients leftover from this small batch butter swim biscuits recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: If you’re aiming for a richer flavor, salted butter is your best bet. However, unsalted butter works just fine too. Just remember to add an extra pinch of salt to make up for it.
- Flour: All-purpose flour works wonders in this recipe. For a gluten-free version, King Arthur brand Gluten Free Measure For Measure Flour is highly recommended.
- Baking powder and baking soda: Both of these leaveners help the biscuits rise. Baking powder works in two stages—once when mixed with buttermilk and again when heated—adding lift to the dough. Baking soda, on the other hand, reacts with the acidity in buttermilk to create a rise. Using both gives you light, fluffy biscuits.
- Salt: A dash enhances flavor, balancing the richness of the butter and the tanginess of the buttermilk.
- Buttermilk: More than just flavor, buttermilk serves a dual purpose. Its acidity reacts with the baking soda for lift, while its unique composition tenderizes the gluten, ensuring a fluffy and soft biscuit. No buttermilk? Check the FAQ section for easy alternatives. If you’ve got leftover buttermilk, consider using it in a small batch of Chicken Nuggets, a mini Buttermilk Pie, or a few crisp Hush Puppies.
- Sugar: A small amount of sugar brings in subtle sweetness.
Recipe Variations
This biscuit recipe is so versatile—try these easy variations to make them just the way you like:
- Butter Swim Biscuits and Gravy: Serve one or two of these biscuits with our sausage gravy for a classic, comforting meal.
- Cheesy Butter Swim Biscuits: Add 1/4 teaspoon of garlic powder and 1/2 cup of shredded cheddar cheese to the biscuit dough.
- Blueberry Butter Swim Biscuits: Add 1/2 cup of fresh blueberries to the biscuit dough.
- Gluten-Free Butter Swim Biscuits: Simply swap regular flour with gluten-free all-purpose flour for a gluten-free option.
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 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 5×5-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 fluffiest, most delicious biscuits you’ll make! Here are a few tips to get the best results:
- Read the Recipe First: These biscuits come together fast, so read through the entire recipe and Ingredient Notes section, and gather everything you’ll need before starting.
- Measure Ingredients Carefully: Accurate measurements are key. For flour, start by stirring it in the container, then spoon it into a dry measuring cup until slightly overfilled. Level it off with the back of a knife. Avoid scooping directly from the container, as this packs the flour and could lead to dense biscuits.
- Serve Warm: These biscuits are at their best warm from the oven or gently reheated in the microwave.
- Bake at High Heat: A high oven temperature helps create those crisp, buttery edges that make these biscuits so good.
Serving Suggestions
When it comes to enjoying these buttery biscuits, there’s no shortage of delicious options! Here are some tasty pairings:
- Fruit-Topped Biscuits: Slice these biscuits open and spread with jam, preserves, or even a dollop of homemade apple butter for a sweet twist.
- Mini Breakfast Sandwiches: Turn your biscuits into breakfast sandwiches by adding a cooked egg, crispy bacon or sausage, and a slice of melted cheese.
- Soup & Stew Companion: These biscuits are perfect with hearty soups, stews, and chilis. Their buttery goodness pairs wonderfully and soaks up all the rich flavors.
How To Store And Reheat Butter Swim Biscuits
Short-Term Storage
- Room Temperature: Keep in an airtight container or plastic bag for up to 1–2 days.
- Refrigerator: For longer storage, refrigerate in an airtight container for up to a week
Long-Term Storage
- Freezer: Wrap each biscuit individually in plastic wrap, then place in a freezer bag. Store for up to 3 months.
Reheating Tips
- Oven: Preheat to 350°F (175°C) and warm for 10 minutes to bring back that fresh-baked taste.
- Microwave: For a quick reheat, microwave for 20-30 seconds, but don’t overdo it to avoid drying out.
Frequently Asked Questions
If you don’t have buttermilk, you can make a quick substitute. For 3/4 cup of buttermilk, pour 3/4 cup of milk into a measuring cup, then add 2 1/4 teaspoons of lemon juice or white vinegar. Let it sit for 10 minutes, stir, and then use as directed in the biscuit recipe.
The most common reason is that the baking powder or baking soda has lost its potency. Baking powder typically lasts around 6 months and is sensitive to moisture. To test it, place 1/2 teaspoon in a bowl and pour in 1/4 cup of boiling water. If it bubbles, it’s still active; if not, it’s time to replace it.
Baking soda, while longer-lasting, can also lose its effectiveness over time. Opened baking soda usually lasts about 6 months, while unopened packages can stay good for around 2 years. To test, add a few tablespoons of vinegar to a small dish and stir in 1 tablespoon of baking soda. If it fizzes immediately, the baking soda is still good.
The success of this recipe depends on using the right size baking dish. We recommend using a 5×5-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.
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:
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 biscuit 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 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 5×5-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 the Recipe First: These biscuits come together fast, so read through the entire recipe and Ingredient Notes section, and gather everything you’ll need before starting.
- Measure Ingredients Carefully: Accurate measurements are key. For flour, start by stirring it in the container, then spoon it into a dry measuring cup until slightly overfilled. Level it off with the back of a knife. Avoid scooping directly from the container, as this packs the flour and could lead to dense biscuits.
- Serve Warm: These biscuits are at their best warm from the oven or gently reheated in the microwave.
- Bake at High Heat: A high oven temperature helps create those crisp, buttery edges that make these biscuits so good.
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.
Made these today with GF flour. They turned out great, even using a 4×6 dish. I cut in 6 portions and that worked out fine too. Perfect to try some blackberry butter that I got at farm near Cleburne, Texas a couple weeks ago. Thanks for the keeper recipe!
Love how these turned out. I enjoyed the texture most after they had a chance to cool down quite a bit. The flavor was heightened too. So soft and fluffy. Of course, buttery to boot! Just like you noted. They were a delicious part of breakfast with some apricot preserves.
Thanks for another ODK winner Joanie. I am having fun playing in my kitchen with your recipes. It’s exciting to do small batches because I can try so many more than I can when using full size recipes. Your recipes are so easy to prepare, requiring few ingredients, delivering big flavor.
These are now, hands down, the best biscuits I’ve ever tasted to date!!! Made my second batch today and tried your recommended variation with fresh blueberries. With a few minor embellishments to the recipe, I am floored at the results! Bojangles Boberry biscuits have nothing on what I just made. Not even close.
I am so tempted to go get a second biscuit but that would be out of sheer gluttony. I’ve made some great dishes from this site, but that blueberry swim biscuit — that’s Numero Uno!
Thanks Joanie 😃
Wonderful! I’m so happy you enjoyed the biscuits!!
Can I use a 6 inch pan to bake the biscuits in? I know that they won’t be square, but that’s the only small batch pan I have on hand.
A 6-inch diameter (round) pan will work.
Gonna make these today but will double to make in a 9 X 9” pan. Married almost 52 yrs. Never had or heard of a 5 X 5”
Pan???
Marna, if you’re using a 9×9 inch pan, you will need to quadruple the recipe. A 5×5 inch baking dish (which can be found on Amazon, in home stores, and in our store) holds 22 fluid ounces and has a base area of 25 square inches. If you’d like to double the recipe, we recommend using 6×8 inch baking dish which has a base area of 48 square inches.
Love all your recipes. Have one just about every day, thanks
Thank you so much, Mildred!
These are amazing, quick, and just the right size for 2. Thanks!
My dough is very loose, no way I can divide it into 4 before baking. I did measure very carefully. But the biscuits were awesome and crispy brown. Any clue as to why I end up with dough that’s so soft?
The dough will be very loose and you do not need to divide it. You simply need to cut the dough so that you see the knife marks. This makes the biscuits easier to pull apart after baking.
These Butter Swim Biscuits was the first recipe of yours that I tried, since ordering the 5X5 baking dish. They were absolutely delicious served along side a hearty Italian soup. The recipe was very easy to follow,I appreciate your thorough instructions, with detailed descriptions and pictures. The flavor was just as you described, buttery with a nice crust, this will be my go to recipe! I am looking forward to trying your lemon bars next!
Joanie, I should have started with your recipe to begin with. I recently made another full-size butter swim recipe; I ate one and they were leaden and burned on the bottom. I threw the rest out – a complete waste of good butter and buttermilk. I still had that carton of buttermilk to use up, so I made your recipe – delicious, fluffy and they baked up beautifully. Thank you! Your drop biscuits are excellent as well.
Thank you so much for your feedback. I’m so happy you love our biscuit recipes.
Thank you for a biscuit recipe that finally worked for me! I can bake up a storm. I make caramel with no problems. I can make you a chocolate torte that takes 8 hours to finish and is as silky as a baby’s cheek. Angel food cake? No problem…
But biscuits? Ugh, they have never been very successful for me. Nor very tasty. These biscuits are easy and taste great! They were perfect for my sausage gravy. Thank you! Thank you!