Raspberry Butter Swim Biscuits

May 10

Written By Amelia

These Raspberry Butter Swim Biscuits are golden and buttery around the edges with a soft, tender center filled with juicy raspberries. Finished with a sweet lemon raspberry glaze, they’re an easy homemade dessert biscuit perfect for warm weather!

About This Raspberry Butter Swim Biscuit Recipe

If you love soft homemade biscuits with rich buttery flavor, these Raspberry Butter Swim Biscuits are the perfect balance of cozy and bright while being easier to make than your normal biscuit recipe. Fresh raspberries melt into the tender biscuit dough while the buttery edges bake up golden and crisp.

Unlike traditional biscuits, butter swim biscuits bake/fry directly in melted butter, giving them an incredibly rich texture with minimal effort. Finished with a glossy lemon raspberry glaze, these easy biscuits are delicious!

Why You’ll Love

Easy homemade butter swim biscuit recipe
Crisp buttery edges with a soft center
Packed with fresh raspberry flavor
Perfect for brunch, dessert, or summer gatherings
Finished with a glossy lemon raspberry glaze
No biscuit cutting or rolling required!

Ingredients You’ll Need

Salted butter
All-purpose flour
Baking powder
Kosher salt
Granulated sugar
Lemon zest
Buttermilk
Vanilla extract
Fresh raspberries
Powdered sugar
Lemon juice
Heavy cream

How to Make

Melt butter in a baking dish while you prepare the biscuit batter. Rub lemon zest into the sugar to bring out the citrus flavor, then stir together the dry and wet ingredients until just combined. Fold in the raspberries and spread the batter directly into the melted butter. Bake until golden brown with crisp buttery edges and a soft, fluffy center, then drizzle with the glossy raspberry lemon glaze while still slightly warm.

Tips for Success

Toss raspberries lightly in flour to help prevent excess moisture
Keep most raspberries intact for the best texture
Don’t overmix the batter or the biscuits can become dense
Place a sheet pan underneath the baking dish to catch butter overflow
Let the biscuits cool slightly before glazing
Add extra glaze for a sweeter finish

Frequently Asked Questions

Why are my Raspberry Butter Swim Biscuits dense?
Overmixing the batter can make the biscuits dense instead of soft and fluffy. Stir until just combined.

Can I use frozen raspberries in butter swim biscuits?
Yes. Use them straight from frozen and lightly toss them in flour before folding into the batter.

Why is my glaze soaking into the biscuits?
If the biscuits are too hot, the glaze will melt completely into the surface. Let them cool slightly before glazing.

What do Raspberry Butter Swim Biscuits taste like?
They’re buttery, soft, slightly tart, and packed with fresh raspberry flavor with hints of lemon.

How do I keep butter swim biscuits from overflowing?
Place the baking dish on a sheet pan before baking to catch any butter overflow.

More Recipes You’ll Love

Raspberry Butter Swim Biscuit Recipe

Yield: 9

Author: Amelia is NOT a Chef

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Bright, buttery, and packed with fresh raspberry lemon flavor, these Raspberry Butter Swim Biscuits are soft and tender with crisp buttery edges and a glossy sweet-tart glaze.

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Ingredients

Raspberry Biscuit

½ cup (1 stick) salted butter
2½ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup granulated sugar
2 tablespoons lemon zest
2 cups buttermilk, room temperature
2 teaspoons vanilla extract
2 tablespoons melted butter
1 cup raspberries
1 teaspoon flour

Raspberry Glaze

1 cup powdered sugar
2 tablespoons strained raspberry juice
1 tablespoon lemon juice
1 tablespoon heavy cream
1 teaspoon lemon zest
Pinch of salt

Instructions

Raspberry Butter Swim Biscuit

Preheat oven to 450°F. Add the butter to a 9x9 baking dish and place in the oven until melted.
Toss the raspberries with 1 teaspoon flour and set aside.
In a large bowl, rub together the sugar and lemon zest until fragrant and slightly damp.
Whisk in the flour, baking powder, and salt.
Add the buttermilk, vanilla extract, and melted butter. Stir until just combined.
Gently fold in the raspberries, trying to keep most of them intact.
Spread the batter evenly into the buttered baking dish. Score into 9 squares.
Bake for 25-35 minutes, or until golden brown with crisp buttery edges. NOTE: Place lined pan underneath to catch potential spillage NOTE #2: Keep your eye out for browning- I tented loosely with foil around 25 minutes and then baked another 10 minutes until done.

Raspberry Glaze

Mash a small handful of raspberries with a little sugar and let sit for a few minutes.
Fine mesh strain the raspberries to extract the juice.
In a bowl, whisk together the powdered sugar, raspberry juice, lemon juice, heavy cream, lemon zest, and a pinch of salt until smooth and slightly runny.
Let the biscuits cool for about 10 minutes, then drizzle the glaze generously over the top while still slightly warm.