These butter swim biscuits are literally swimming in a pool of butter prior to baking, hence the name. They’re fluffy and buttery, so there’s no need for extra butter at the table. Easy to make with basic pantry items. Perfect for breakfast or dinner.
Ingredients
- ½ cup unsalted butter
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons white sugar
- 1 teaspoon salt
- 1 ¾ cups buttermilk
Directions
Step 1
Gather all ingredients.
Step 2
Preheat the oven to 450 degrees F (230 degrees C).
Step 3
Place butter in a glass or ceramic 8-inch square baking dish. Microwave for 1 minute. Stir butter; continue to cook and stir in 20-second intervals until butter is fully melted.
Step 4
Sift flour, baking powder, sugar, and salt into a bowl.
Step 5
Stir in buttermilk until combined.
Step 6
Pour into the baking dish and spread over melted butter. Use a bench scraper to cut dough into 9 equal pieces.
Step 7
Bake in the preheated oven until starting to brown on top, 20 to 25 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 244 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat7g | 34% |
Cholesterol29mg | 10% |
Sodium527mg | 23% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 3% |
Total Sugars4g | |
Protein5g | |
Vitamin C1mg | 3% |
Calcium184mg | 14% |
Iron2mg | 11% |
Potassium113mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Chilegal
- 4 years ago
I have made these biscuits but the recipe I had used biscuit mix. They are truly delicious, but they are incredibly greasy–swimming in grease greasy. I cut back the 1/2 cup of butter to 1/4 cup. They are still delicious, and I may cut the butter back a little again next time I make them.
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- by: Flapkatt
- 4 years ago
These baked up so pretty, with a flaky golden-brown crust, nice depth, and cooked within the expected 25 minutes. That said, in spite of how pretty they were I just didn’t like them. There’s no flavor other than butter, and given they floated on top of 1/4 pound of melted butter, I thought that was just way too much. They’re missing something: adding more sugar might be good, as a dessert shortcake or bread pudding(?). Maybe fresh dill, as a savory or garlic for pull apart knots(?). I don’t know what’s missing, but I doubt I will make them again as instructed. As an aside, being an inexperienced cook, necessity made me brave enough to experiment and create my own buttermilk from whipping cream and white vinegar. I was rather happy with the way THAT turned out- I mean really, how hard could that part be? But all in all, I didn’t really care for them. Too greasy, heavy, and bland.
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- by: Triplehpns
- 4 years ago
These were amazing! I used a #7 cast iron skillet, put the butter in the skillet (sliced but cold), and preheated the oven with the skillet/butter inside. When the oven came up to temp, I took the skillet out then continued the instructions. They weren’t greasy, but were very tender with a slight crust on the top. YUM!!!
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- by: Yancando
- 4 years ago
I followed the recipe exactly. It?s very easy! I was a bit worried when my ?dough? was more on the batter side than doughy. I wanted to add more flour, but I didn?t since it?s the first time to make this. They didn?t need more flour after all! They aren?t ?pretty? but I was using them as a base to pour gravy over, so appearance didn?t matter. They taste good and were relatively quick, so I am happy!
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- by: Lesabear
- 4 years ago
I made this today. Like some others, I reduced the butter and they came out just fine. For the reviewer having problems with the ingredient amounts, Allrecipes will tell you that, even though you change the servings, and the ingredients adjust accordingly, the directions do not change. You have to figure that out for yourself.
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- by: Andrew Graves
- 4 years ago
I thought it was excellent – had to cook longer than called for but waited for toothpick to come out clean and tops browned – maybe additional 10 or 15 mins – not insubstantial! It isn?t much different in butter than normal biscuits anyway so didn?t feel overly buttery. I don?t see the need to divide them with scraper because the dough just runs together anyway. Taste is very much like KFC biscuits but moister and more fluffy. Going to add more sugar and try with strawberry topping next.
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- by: Janet
- 4 years ago
I have made this recipe for over 2 years for church pot luck, just to have at home, for several weddings, e.t.c. They are delicious! Eat hot or cold, plain or with ANY topping (jelly, peanut butter, etc.) Everyone asks for the recipe. With a little less bearing and a very little less cook time I have been able to make them”falling apart tender”. LOVE THIS RECIPE!!!!
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- by: Dale Polka
- 4 years ago
I (82 year old male) followed this recipe as printed, and turned out exactly as pictured.
My first time at biscuits and the flavor is sooo good. PERFECT
I split the first one and place a chunk of cheddar cheese in between that melted. OMG.
Thanks for this easy & flavorful recipe.
Dale P -
- by: Michael Young
- 4 years ago
the first time I made them I made them like the recipe said they were alright nice on the outside a little spongy on the inside could you use a half a teaspoon more of salt, so the next batch I took half the melted butter and mixed the flower and added half teaspoon of salt baked at 20 minutes they came out great
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- by: Kathy Barger
- 4 years ago
I cooked mine in a cast iron skillet.I put the butter in the skillet and the skillet in the oven while the oven preheated. I didn?t have enough buttermilk so I used sour cream for the remainder of the buttermilk. The bottom crust was very crunchy which I liked. The only thing that was missing was sausage gravy!! The person who said the dough was crumbly must not have used the correct amount of buttermilk it used too much flour. The dough was perfect!
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- by: Cookdap Member
- 4 years ago
They were not as good as I expected. I did cut the butter in half. I also didn?t have buttermilk so I used regular milk with a little vinegar. They were kind of dense and tasted underdone after 35 minutes in a 425 degree oven. My oven tends to cook hotter so I adjusted the heat. I probably won?t make them again.
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- by: Cona B.
- 4 years ago
Awesome, pared with country sausage gravy! 1st time making biscuits. It was an easy recipe to following. Couple notes to remember….1. Its sticky dough so it won’t pour out of the bowl, scrape and spread…I used a spatula. 2. When taken out of oven, let the biscuits rest 5 minutes after to allow butter to absorb. Deliciously buttery!
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- by: Kaongs
- 4 years ago
This recipe is super easy and the biscuits were definitely buttery! I added shredded cheese to my first batch – next time around, I may add chives and/or garlic to make these a bit more interesting. CAUTION – be sure these are fully cooked. I pulled mine out of the oven at the given time because they “looked” done, but the center was uncooked and was just nasty when I went to cut the center piece!
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- by: Lori
- 4 years ago
These biscuits are so quick and delicious! I’m not one to take the time to roll out biscuits. These are a wonderful alternative! I have made them exactly as stated in the recipe and have also added garlic salt and shredded cheddar cheese for a variation of those cheddar biscuits at a popular seafood chain restaurant. They are swimming in butter before you bake them and when they come out, but all of that deliciousness is absorbed into the biscuits within a few minutes. Yum! (garlic cheddar pictured)
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- by: Jean
- 4 years ago
Loved the recipe. Followed it almost exactly the first time except at 425 which works better at our altitude of 5000′ and it was delicious. Wanted to see how it would be in a cast iron frying pan, 10″ with butter melted on stove top and pan warmed up. It was terrific with a great crusty bottom. Again at 425 rather than the 450 called for.
5 stars both times. -
- by: Ellie
- 4 years ago
I followed the recipe almost exactly, and they came out alright. There?s none of the layered flakiness that I really love about biscuits where you painstakingly mix in slivers of cold butter. These biscuits are pretty cake-like and fluffy in texture. Also there?s a delicious butter flavor around the edges, but not so much in the middle of the biscuit! But they are quick and easy and the result is definitely a biscuit, so if you?re in a pinch for time, it?s not bad. I?m glad I tried out this recipe, but I think I?ll stick to traditional recipes going forward.
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- by: Teri Brickey
- 4 years ago
I made this gluten free and it turned out great! Most biscuit recipes end up dry and flat when using GF flour, but not this one. I used a GF All-purpose blend with Xanthan gum included. Since the pandemic started, I’ve made these at least three times. They also freeze well, so I can eat what I want now and freeze the rest for later.
One note of caution – don’t wait to bake them once the flour mix has been put into the butter. If you do, the butter seeps through and makes the whole thing soggy. If you can’t bake right away, wait to put the dough in the melted butter bath until just before baking.
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- by: Plates4u
- 4 years ago
I made the recipe as is. I liked it, no doubt. However, this recipe does not uses the traditional biscuit dough technique so do not expect it to be so in texture in the final result. I found them dense and a bit on the gummy especially as they cooled off. They were fluffy though. The flavor was OK too. The outer layer browned nicely at the 25 minute mark. This recipe is good if you are in a pinch. Is not bad. Just if you like a true biscuit texture then go with the traditional method/recipe if you have mastered the mixing and the kneading part. I used dehydrated buttermilk which is a life savior. I baked my biscuits in a rectangular pan and I got 8 nice portions. Will be my go to recipe in a pinch!
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- by: Kacy Tracy Ford
- 4 years ago
I made these biscuits last night to have with dinner. I changed AP flour to SR, so I skipped all other ingredients except the buttermilk and butter. I used salted butter instead of unsalted. They were wonderful. I will definitely make these biscuits again, and again. ??
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- by: Dreadedcutie
- 4 years ago
This recipe was easy to execute and came out well. i will say that the biscuits came out a bit heavy but were soft and had good flavor. I think 4tsp of baking powder is a bit much i will try again and decrease the baking powder. I will also try in a cast iron skillet. overall a good biscuit
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- by: Carolina
- 4 years ago
After I almost burned the house down because the batter spilled all over onto the bottom of the oven and caught on fire, I will use a larger pan and less butter (1/4 cup is plenty). If you use a pyrex pan lower the temperature to 420 and bake it for 25 minutes. Pyrex cannot withstand temperatures exceeding 400 as the pyrex will explode. This recipe does better in a metal or cast iron pan. I will use it again for a quick biscuit; however, like other reviewers have mentioned, you do not get the layering you do in a rolled biscuit.
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- by: Cookdap Member
- 3 years ago
Oh, Holy Mama, were these ever good! I’m an experienced biscuit baker, but these take no special skill to bake up perfectly. They did such a massive oven rise that the butter spilled over (wish I had placed a drip pan underneath a bit sooner), but they came out just as fluffy and beautiful as any biscuits I’ve ever baked. With this little time and effort involved, I don’t see much of a downside to baking these up regularly.
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- by: DV Da Baker
- 3 years ago
Excellent recipe! These biscuits come out very buttery and almost sponge-like in texture. Based on the feedback from my kids, they will become a regular part of our breakfast rotation. One important tip: as the dough rises in the oven, it will displace some of the butter, so either use a baking sheet under the dish to catch the overflow or use a pan that is tall enough to hold everything while the dough rises.
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- by: Justin K
- 3 years ago
Wonderful! I realized at the last minute I didn?t have the required baking dish, so I used a muffin tray instead and just evenly distributed everything among 10 muffin slots. Baked for 20 minutes at the 450 and they came out a beautiful golden brown. As for taste and texture, they are almost exactly like the biscuits you get at Popeyes. I love those, so I loved these, too. Perfect little chewiness on the outside and pillowy soft on the inside. I will definitely be making these again – and using the muffin tray to do it!
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- by: Debbie
- 3 years ago
I read the reviews before I made it tonight and made adjustments….
1. several reviewers said it was bland so I added some sugar, more salt, some garlic powder and fresh chopped rosemary. The batter was really runny so next time I would meter in the buttermilk so it looked more like the batter in the video. I baked it until the top was crusty and a wooden skewer came out dry. Temp in the oven was between 420 and 450 (we are at altitude. ) It turned out yummy! Make sure you cook it until the top and bottom were crusty … the best part.
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