These Butter Swim Biscuits live up to their name, baking directly in a pool of melted butter to create an incredibly tender, flaky, and rich biscuit with a golden, crispy bottom. This no-fuss method means no cutting in butter and no rolling, making them one of the easiest ways to enjoy warm, homemade biscuits perfect for any meal.

Butter Swim Biscuits

Ingredients:

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (230°C).
2. Combine Dry Ingredients: In a medium-sized bowl, combine the 2 1/2 cups all-purpose flour, 4 teaspoons baking powder, 4 teaspoons sugar, and 2 teaspoons salt. Whisk briefly to ensure everything is well mixed.
3. Add Buttermilk: Next, add the 2 cups buttermilk to the dry ingredients. Mix everything together with a spoon or spatula until a moist, shaggy dough is formed. Do not overmix; a few lumps are fine.
4. Melt Butter & Prepare Pan: Melt the 1 stick (1/2 cup) butter in a microwave-safe bowl. Pour the melted butter evenly into an 8×8-inch or 9×9-inch baking dish. (Ensure your pan is not too small or shallow to prevent the butter from overflowing while baking).
5. Place Dough & Spread: Carefully place the entire dough mixture right on top of the melted butter in the baking dish. Use a spatula to gently spread it evenly across the pan until it touches the sides. The dough should be “swimming” in butter at this point.
6. Cut Biscuits (Unbaked): Using a sharp knife or a bench scraper, cut the unbaked dough into 9 evenish squares directly in the pan. Do not separate the pieces entirely; just cut through the dough.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the biscuits are cooked through. The butter will bubble up and create a beautiful crust.
8. Serve: Remove from the oven and serve warm. These biscuits are a perfect companion to any meal, and delicious with raspberry jam, honey, or gravy!