Golden, fluffy butter swim biscuits baked in a pool of butter — no cold butter, no rolling, no stress. Perfect for weekend breakfasts, holiday meals, or anytime comfort food.
Keyword: butter swim biscuits, Butter Swim biscuits quick and easy, Butter swim biscuits recipes, Butter swim biscuits with chocolate gravy, Butter swim biscuits with regular milk, Butter swim biscuits without buttermilk, Pioneer Woman butter Swim biscuits
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Rest/Cool: 5 minutesminutes
Total Time: 40 minutesminutes
Servings: 12biscuits
Calories: 210kcal
Cost: $5
Equipment
1 9x13 baking dish (oven-safe glass or metal)
1 Large mixing bowl (for dry ingredients)
1 Whisk (to combine flour, sugar, and salt)
1 Rubber spatula (for mixing and spreading dough)
Measuring cups and spoons
Ingredients
2 ½cupsSelf-rising flour- or all-purpose flour + 1 ½ teaspoon baking powder + ½ teaspoon salt per cup
2tablespoonGranulated sugar
1teaspoonSalt
1 ¾cupsButtermilk- or milk + 1 tablespoon vinegar/lemon juice
½ (1 stick)cupButter, melted- divided: half in pan, half in dough
2tablespoonHoney- for drizzling (optional)
2tablespoonFresh chives- chopped (optional)
½cupShredded cheddar cheese- optional
½teaspoonGarlic powder- optional
Instructions
Preheat oven to 450°F. Place ¼ cup butter in a 9x13 dish and melt in the oven until hot and bubbly.
In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
Pour buttermilk and remaining melted butter into the well. Stir until a shaggy dough forms. Do not overmix.
Carefully remove the hot pan from oven. Pour dough into the center of melted butter. Spread gently.
Return pan to oven. Bake until golden brown on top and crispy around edges.
Let rest 5 minutes before cutting into squares. Serve warm.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.