This easy Butterswim Biscuits recipe features buttermilk biscuits that are quite literally swimming in butter! The result is a buttery flavor, a crispy exterior, and a fluffy interior.
You’ve never had buttermilk biscuits like this before! Now, I’ll never turn down a homemade buttermilk biscuit no matter how it’s made, but if you’re looking for a unique spin on the original, you have to try Butterswim Biscuits. They are truly something special!
Easy Butterswim Biscuits Recipe
Butterswim biscuits start with a basic buttermilk biscuit recipe, but what makes them different is that they are baked in a dish filled with melted butter. This makes the crust crispy, but the inside of the biscuits remains fluffy and soft. And then there’s the flavor! All that butter makes Butterswim Biscuits taste absolutely incredible.
This recipe is ridiculously easy, as you’ll see below. And because the biscuits are baked with butter, there’s no need to butter them before you eat them, so even though the recipe sounds over-the-top, the main difference is that the biscuits are baked with butter here, rather than adding it after they’re baked. Trust me when I say, you’re never going to want your biscuits any other way after you try this recipe!
- All-purpose flour
- Baking powder
- Kosher salt
- Granulated sugar
- Unsalted butter
Hint: If you don’t want to buy buttermilk, you can make your own by putting 2 tablespoons of lemon juice or white vinegar in a measuring cup, then filling it with whole milk to the 2 cup mark. Let the mixture sit for about 5 minutes, until it curdles.
How to Make Butterswim Biscuits
Melt the butter and preheat your oven to 450ºF.
2. Make the Biscuit Dough
Whisk together the flour, baking powder, sugar, and salt in a medium bowl. Pour in the buttermilk and stir until just combined.
Pour the melted butter into an 8×8-inch baking dish and place the dough in the dish. Use a spatula to spread the dough evenly to the edges of the pan, then use a sharp knife to cut it into 9 squares.
Place the baking dish in the oven and bake for 28 minutes, or until the tops are golden brown.
Let the biscuits rest in the baking dish until the butter is absorbed into the biscuits, then cut and serve.
How to Store and Reheat Butterswim Biscuits
Place leftover Butterswim Biscuits in an airtight container and store them in the refrigerator for 4 to 5 days. When you’re ready to reheat them, you can do this in the microwave or in an oven preheated to 350ºF.
What should I serve with Butterswim Biscuits?
Serve Butterswim Biscuits with homemade Crockpot Strawberry Raspberry Jam or a drizzle of honey if you like your biscuits sweet. They can be used to make out-of-this-world Homemade Biscuits and Gravy or served as an accompaniment to my Ham & Cheese Breakfast Casserole.
Can Butterswim Biscuits be frozen?
You can freeze leftover Butterswim Biscuits in an airtight storage container or freezer bag for up to 2 months. I recommend letting them thaw in the refrigerator, then reheating them as directed above.
Can I make Butterswim Biscuits in a cast iron skillet?
Yes, you can! Melt the butter in the skillet, then put the biscuit dough inside. Follow the rest of the recipe as directed.
More Weekend Breakfast Ideas
- Crescent Roll Sausage Breakfast Casserole
- Crockpot Breakfast Casserole
- Easy Cinnamon Roll French Toast Casserole
- Bacon and Egg Breakfast Cups
- Tater Tot Breakfast Casserole
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 2 tsp kosher salt
- 2 tbsp granulated sugar
- 2 cups buttermilk cold (or make your own)
- 1/2 cup unsalted butter melted
- Preheat the oven to 450°F.
- Whisk together the flour, baking powder, sugar, and salt in a medium bowl.
- Add buttermilk and stir until mostly combined.
- Pour the melted butter into an 8×8-inch baking dish.
- Place the dough on top of the butter and use a spatula to evenly spread the dough to the edges of the pan.
- Cut the unbaked dough into 9 squares.
- Bake for 28 minutes, or until the tops are golden brown.
- Allow the butter to be absorbed into the biscuits before cutting and serving.