Lemon Poppyseed Butter Swim Biscuits
Soft lemon poppyseed butter swim biscuits baked in melted butter and finished with a lightly sweet lemon almond glaze — tender, rich, and DELICIOUS!
About This Lemon Poppyseed Butter Swim Biscuit Recipe
These lemon poppyseed butter swim biscuits are the best thing you will ever eat and sweet twist on the classic Butter Swim Biscuit. The dough is baked directly in melted butter, creating crisp, golden edges and a soft, tender interior. Fresh lemon zest and poppyseeds give these biscuits a bright, addicting flavor that’s finished with a lemon almond glaze that is BEYOND!
Why You’ll Love This Recipe
No yeast, no eggs, and no rolling required- way easier than normal biscuits!
Tender, moist interior with crisp buttery edges
Bright lemon flavor
Perfect for brunch, dessert, or whenever you’re craving something sweet!
Ingredients You’ll Need
Salted butter
All-purpose flour
Baking powder
Granulated sugar
Fresh lemon zest
Poppyseeds
Buttermilk
Vanilla extract
Almond extract
Powdered sugar
Fresh lemon juice
How to Make
The butter is melted directly in the baking dish while the oven preheats. Lemon zest is rubbed into the sugar to release its oils, then mixed with the dry ingredients. The wet ingredients are stirred in just until combined, and the dough is poured directly over the melted butter. After baking until golden, the warm biscuits are finished with a lemon almond glaze that melts into the top.
Tips for Success
Rub the lemon zest into the sugar for maximum lemon flavor
Use room-temperature buttermilk for even baking
Don’t over-mix the dough — a loose, thick batter is ideal
Glaze the biscuits while warm so it absorbs slightly
Use an 8×8 pan for the best height and texture
Frequently Asked Questions
Are these biscuits or cake?
These are sweet butter swim biscuits. They contain no eggs and have a tender but biscuit-style crumb.
Can I skip the almond extract?
Absolutely. The almond extract is optional but delicious!
How should I store leftovers?
Store covered at room temperature for one day or refrigerate for up to three days.
What to Serve With
Fresh berries or fruit salad
Coffee or tea
Whipped cream or lightly sweetened yogurt
Scrambled eggs or a brunch spread
More Recipes You’ll Love
Lemon Poppyseed Butter Swim Biscuits with Lemon Glaze
Soft, tender butter swim biscuits infused with lemon zest and poppyseeds, subtly scented with almond extract and finished with a bright lemon almond glaze that melts into the warm top.
Ingredients
- ½ cup (1 stick) salted butter
- 2½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1 tablespoon poppyseeds
- 2 cups buttermilk, room temperature
- 2 tablespoons melted butter, slightly cooled
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- Pinch of salt
- 2 teaspoons poppyseeds
Instructions
- Preheat oven to 450°F. Place the stick of salted butter in an 8×8-inch baking dish and melt in the oven. Remove and set aside.
- In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and slightly damp. This releases the lemon oils and deepens the citrus flavor.
- Whisk the flour, baking powder, salt, and poppyseeds into the lemon sugar mixture until evenly combined.
- In a separate bowl, whisk together the buttermilk, melted butter, vanilla extract, and almond extract. Add to the dry ingredients and stir just until combined. The dough will be loose and thick — do not over-mix!
- Pour the dough directly into the baking dish over the melted butter. Gently spread to the edges. Lightly score into 9 squares with a knife.
- Bake for 25–30 minutes, until deeply golden on top with crisp, buttery edges. Tent if biscuits brown too quickly- with this batch I tented about 14 minutes in.
- Whisk all glaze ingredients until smooth and pourable. Drizzle over the biscuits while warm so the glaze melts slightly into the surface.
