Don’t Skimp on the Butter
The melted butter is a major part of what makes this recipe special.
It helps create that crisp, golden exterior and rich flavor.
Use Fresh Baking Powder
If your baking powder has been sitting in the cupboard for years, it may not provide enough lift.
Fresh baking powder helps give these biscuits their characteristic fluffy texture.
Don’t Drain the Butter
It may look like there’s a lot of butter around the dough before baking.
Don’t worry!
That butter is supposed to be there.
Bake Until Deeply Golden
Pale biscuits are good.
Deeply golden, buttery biscuits?
That’s where the magic happens!!
Can I Make These Ahead?
Yes, although they’re at their absolute best when they’re freshly baked.
You can mix the dry ingredients ahead of time and store them in an airtight container. When you’re ready to bake, add the buttermilk and continue with the recipe.
For the best texture, I recommend baking them the same day you plan to serve them.
How to Store Butter Swim Biscuits
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for about 4–5 days.
To reheat, place them in a 300°F oven for several minutes until warmed through. You can also microwave them briefly, although the oven does a better job of bringing back some of that crisp exterior.
Can You Freeze Butter Swim Biscuits?
Yes.
Let the baked biscuits cool completely, then wrap them well and place them in a freezer-safe container or bag.
Freeze for up to 2–3 months for best quality.
Thaw and reheat in a 300–325°F oven until warm.
Recipe Information
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: About 35 minutes
Yield: 9 biscuits
Serving Size: 1 biscuit
Difficulty: Easy
Frequently Asked Questions
Why are my Butter Swim Biscuits not fluffy?
The most common culprit is overmixing the dough or using baking powder that has lost its potency. Mix only until the ingredients are combined and make sure your baking powder is fresh.
Can I use regular milk instead of buttermilk?
Yes, but buttermilk gives the biscuits a better flavor and texture. If necessary, use a homemade buttermilk substitute made with milk and lemon juice or vinegar.
Do I need to cut the biscuits before baking?
No. That’s one of the best things about this recipe!
You simply spread the dough into the baking dish and score it into squares before baking.
