Butter Swim Biscuits (Butter Dip) are homemade buttermilk biscuits, baked golden in butter, are light, flaky, and moist with crispy edges. They are AMAZING and will go with almost everything!
Do you love super easy recipes, like I do? You will love this one! The outside of the biscuits are crispy, while the insides are so soft and fluffy. We love round buttermilk biscuits but these are so much easier, with no biscuit cutter! Plus they are made with ingredients you likely have in your house. Buttermilk is also easy to make. If you do not have that, look below and I will tell you how to make a substitute. Let us know how you like them!
Try some of our other favorites, such as Jalapeno Cheddar No Knead Bread, Cheddar Garlic Butter Swim Biscuits, Slow Cooker Mac and Cheese, or Easy Cheesy Chicken and Rice.
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What do I need to make Butter Swim Biscuits?
- all purpose flour
- baking powder
- granulated sugar
- salt
- buttermilk
- unsalted butter
FAQs
Butter swim biscuits are a type of biscuit where the dough is poured into a baking dish filled with melted butter. The biscuits are baked in the butter, resulting in a rich, buttery, and crispy exterior with a soft, fluffy interior.
Yes, you can freeze baked Butter Swim Biscuits. Allow them to cool completely, then wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¾ cups of regular milk. Let it sit for 5 minutes before using. However, buttermilk is recommended for the best texture and flavor.
If your biscuits didn’t rise properly, it could be due to:
Expired baking powder: Ensure your baking powder is fresh and active.
Overmixing the dough: Mix the dough until just combined to avoid tough biscuits.
Oven temperature: Ensure your oven is preheated to the correct temperature.
Top Tips
- No buttermilk? Substitute the buttermilk in the recipe with whole milk. Or mix 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let sit for 5-10 minutes.
- Do not burn the butter when melting it in the oven. You want it to be nicely melted but not boiling.
- We used an 8x8" baking dish but if you want them a little thinner, you can use a 9x13" pan. Bake a little less time, checking after 20-25 minutes to see if they are done in the center.
How to make Easy Butter Swim Biscuits
- Preheat oven to 450 degrees. Prepare a 9x9" baking dish with 1 stick of butter. Place the dish into the oven as it is preheating, to melt the butter. You can also melt the butter in the microwave and pour into the pan. Do not allow it to boil or burn.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until well combined, but do not overmix the batter.
- Place biscuit dough right on top pf the melted butter and spread to cover the baking dish, as much as possible. It is okay to have the butter run over the top of the dough.
- Using a knife or bench scraper, cut the dough into squares. (12-15 for 9x13" pan and 9 squares for an 8x8 or 9x9")
- Bake 25-30 minutes or until golden and toothpick in center tests clean. Serve hot and enjoy!
Simple Butter Swim Biscuits Recipe
Ingredients
- ½ cup (1 stick) unsalted butter
- 2 ½ cups all purpose flour
- 4 teaspoon baking powder
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 2 cups buttermilk
Instructions
- Preheat oven to 450 degrees. Prepare a 9×9″ baking dish with 1 stick of butter. Place the dish into the oven as it is preheating, to melt the butter. You can also melt the butter in the microwave and pour into the pan. Do not allow it to boil or burn.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until well combined, but do not overmix the batter.
- Place biscuit dough right on top pf the melted butter and spread to cover the baking dish, as much as possible. It is okay to have the butter run over the top of the dough.
- Using a knife or bench scraper, cut the dough into squares. (12-15 for 9×13″ pan and 9 squares for an 8×8 or 9×9″)
- Bake 25-30 minutes or until golden and toothpick in center tests clean. Serve hot and enjoy!
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