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Close-up of Butter Swim Biscuits showing the fluffy white interior crumb and golden top.

Butter Swim Biscuits: The Ultimate Fluffy Buttermilk Biscuits in a Pool of Butter

These Butter Swim Biscuits feature a craggy golden-brown crust and a fluffy white interior, baked in a pool of melted butter for maximum flavor and height. A no-knead, square-cut buttermilk biscuit perfect for easy morning bakes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 biscuits
Course: Breakfast, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Ingredients
  • 2.5 cups All-purpose flour 312g
  • 1 tbsp Baking powder 14g
  • 1 tsp Salt 6g
  • 1 tbsp Granulated sugar 12g
  • 2 cups Buttermilk 480ml, cold
  • 0.5 cup Salted butter 113g / 1 stick

Equipment

  • 1 Rectangular Glass Baking Dish 8x8 or 9x9 inch
  • 1 Large Mixing Bowl

Method
 

Prep and Melt
  1. Preheat oven to 450°F (232°C). Place the stick of butter in a rectangular glass baking dish and melt in the oven for 3-5 minutes.
  2. In a large bowl, whisk flour, baking powder, sugar, and salt.
Assemble and Bake
  1. Stir in the cold buttermilk until a wet, shaggy dough forms. Do not overmix.
  2. Pour dough into the melted butter pool and spread to the edges. Cut into 9 squares with a knife.
  3. Bake for 20-25 minutes until the tops are craggy and deeply golden-brown.

Notes

Use a glass dish to ensure the bottom gets crispy without burning.
Finish with flaky sea salt immediately after baking for a professional touch.