Butter Swim Biscuits

A Southern American breakfast or side dish featuring crispy buttery edges and a soft, fluffy center. These biscuits are beginner-friendly, require no rolling or cutting of dough, and are ready in under 40 minutes using simple pantry ingredients.

Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1¾ cups buttermilk
• ½ cup (1 stick) unsalted butter, melted
• Optional: ½ teaspoon garlic powder
• Optional: 1 teaspoon dried herbs (thyme or rosemary)
• Optional: ½ cup shredded cheddar cheese
• Optional: Fresh chopped parsley for garnish

Instructions

1. Preheat your oven to 450°F (230°C) and place the oven rack in the center position.
2. Pour the melted butter into an 8×8-inch baking dish, spreading it evenly to coat the bottom completely.
3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
4. Pour the buttermilk into the dry ingredients and gently stir until just combined; the dough should be thick, sticky, and slightly lumpy.
5. Carefully spoon the dough into the baking dish over the melted butter and use a spatula to gently spread it evenly into the corners without mixing it into the butter.
6. Using a butter knife, cut the unbaked dough into 9 equal squares.
7. Bake for 25–30 minutes until the top is golden brown, the edges become crispy, and the center is fully cooked; optionally broil for 1–2 minutes for an extra golden finish.
8. Allow the biscuits to cool for about 5 minutes before serving.

Notes

Always use fresh baking powder for the fluffiest biscuits. Do not overmix the dough or the biscuits may become dense. Full-fat buttermilk produces the richest flavor. Score the dough before baking for evenly sized biscuits. Let the biscuits cool slightly before removing them from the pan. Store leftovers in an airtight container: up to 2 days at room temperature, 5 days in the refrigerator, or 3 months in the freezer. Reheat in a 350°F (175°C) oven for about 8 minutes or microwave for 20–30 seconds.