Soft, fluffy buttermilk biscuits baked in a pool of melted butter until golden brown with crisp edges and tender, buttery centers — no rolling, no cutting, and ready in about 35 minutes. SO GOOD!!!

About This Butter Swim Biscuit Recipe

If you’ve never made butter swim biscuits before, you’re about to understand the hype. Unlike traditional rolled biscuits, this recipe skips the folding and shaping. Instead, a thick buttermilk batter is poured directly over melted butter in the pan — where it quite literally “swims” while baking/frying in the butter.

The result? Golden, crisp edges from the butter, soft and fluffy centers, and a biscuit that tastes rich, slightly sweet, and deeply comforting. These are perfect for breakfast sandwiches, holiday brunch spreads, or serving warm with honey, jam, or salted butter.

Why You’ll Love This Recipe

No rolling or biscuit cutter required
Extra buttery and soft, fluffy texture
Crisp golden edges from baking/frying in melted butter
Slightly sweet and perfectly balanced
Ready in about 35 minutes
Ideal for breakfast sandwiches or serving with jam
Beginner-friendly and nearly foolproof

Ingredients You’ll Need

Salted butter (for the pan)
All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Buttermilk (room temperature)
Melted butter (for the batter)
Flaky salt (optional, for topping)

Simple pantry ingredients — but the method is what makes them special.

How to Make Butter Swim Biscuits

Preheat your oven and melt butter directly in an 8×8-inch baking dish until bubbling. In a bowl, whisk together flour, baking powder, salt, and sugar. Stir in buttermilk and melted butter just until combined — the batter will be thick. Pour the batter directly over the melted butter (do not stir), gently spread to the edges, and cut into 9 squares before baking. Bake until golden brown, brush with more melted butter if desired, and rest briefly before serving.

Tips for Success

Do not overmix — stir just until combined to keep biscuits tender.
Room temperature buttermilk helps everything combine smoothly.
Cut into squares before baking so butter seeps into each biscuit.
Bake until deeply golden for crisp edges.
Place a sheet pan underneath in case of butter overflow.
Let rest 5 minutes before cutting to help them set.

Frequently Asked Questions

What are butter swim biscuits?
They’re buttermilk biscuits baked in melted butter instead of being rolled and cut. The butter creates crisp edges and rich flavor.

Can I use unsalted butter?
Yes — just add an extra pinch of salt to the batter.

Can I make these less sweet?
You can reduce the sugar slightly if you prefer a more savory biscuit.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and adjust bake time slightly.

Can I use milk instead of buttermilk?
For best texture and rise, use buttermilk. In a pinch, add 1 tablespoon vinegar or lemon juice per cup of milk and let sit 5 minutes.

What to Serve With Butter Swim Biscuits

Breakfast sandwiches with eggs and bacon
Sausage gravy
Honey or hot honey
Strawberry jam or blueberry jam
Whipped butter
Fried chicken
Soup or chili
Holiday ham

They’re especially perfect for your butter swim biscuit sandwich variation.

More Recipes You’ll Love

Butter Swim Biscuit Recipe

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Soft, fluffy biscuits baked in a pool of melted butter until golden and crisp on the edges and tender in the center. Slightly sweet, ultra-buttery, and incredibly easy to make, these no-knead biscuits come together in minutes and are perfect for breakfast sandwiches or serving warm with honey and jam.

Cook modePrevent screen from turning off

Ingredients

½ cup (1 stick) salted butter, sliced (for pan)
2½ cups all-purpose flour
4 teaspoons baking powder
1½ teaspoons kosher salt
¼ cup granulated sugar
2 cups buttermilk, room temperature
2 tablespoons melted butter, slightly cooled
Maldon Salt (optional, for topping)

Instructions

Preheat oven to 450°F.
Place sliced butter in an 8×8-inch baking dish. Bake 5–7 minutes until melted and bubbling. Remove from oven.
In a large bowl, whisk flour, baking powder, salt, and sugar.
Add buttermilk and melted butter. Stir just until combined. Batter will be thick.
Pour batter directly over melted butter. Do not stir.
Gently spread to edges and cut into 9 squares.
Bake 22–25 minutes until golden and cooked through. NOTE: Place lined pan underneath to catch potential spillage
Optional: Brush tops with melted butter (about 2 tablespoons) and sprinkle lightly with Maldon salt.
Rest 5 minutes before cutting.