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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.
5 stars and more. Excellent recipe. Light and fluffy.
I didn’t have the exact right size pan for this and I made 1.5x recipe. I was really worried it wouldn’t turn out good but despite being kinda thin these bisks were delicious! I will get a smaller pan and try again because something so easy shouldn’t be this tasty!! Thanks Joanie, you’ve done it again!!
I never heard about these biscuits and I sometimes like a biscuits/dinner roll with my supper and these worked out great and very delicious. I will be making these more
Thank you
I’m so happy you enjoyed the biscuits. Thank you for taking the time to comment!
WOW!!!!! Super easy and super yummy. I never heard of them before until watching a barbecue competition on TV and one person had included the biscuit on their plate. I wanted a small batch, found yours, and so glad I did. I am hooked!!!
I made these today – very easy. I wasn’t sure if they turned out when I first took them out of the oven. But, oh boy….hands down, the BEST biscuit I have ever tasted! Ever. I already ate one and we haven’t even had dinner yet. Obviously, I will make a double batch next time, and one with blueberries. Awesome recipe!
I made this today but I added jalapeño, omg it was sooo good! Light and fluffy and crispy. It is delicious straight out of the oven. I used self rising flour, eliminated the salt and baking powder, I did add the baking soda. I used an 8 inch pan. Thank you for this recipe!
Delish Best Easy Biscuit love it
Absolutely wonderful! Easy to make and so delicious
These biscuits were amazing! I was hesitant after I mixed liquid ingredients into dry. The dough was “soupy”. Baked as directed, cut biscuits after baking, topped with more melted butter (<1 T), rested for 10 minutes, and we enjoyed with honey. My husband and I really enjoyed! Thank you for the recipe.
Hello can I use self rising flour
Yes. If using self rising flour instead of all purpose flour, leave out the baking powder and salt.