Baked in butter, this fluffy biscuit recipe is a must-make for weeknight dinners or holiday gatherings. Serve them on their own or use them as a base for homemade biscuits and gravy. Making butter swim biscuits is easier than the rolling and cutting some other recipes require and the results are just as tender and delicious. We'll show you how to make butter swim biscuits including tips for how to make them up to 3 months ahead.

Why Are They Called Butter Swim Biscuits?

Butter swim biscuits get their name from the pool of butter they "swim" in while baked. You may also see them called "Swim Biscuits," "Butter Float Biscuits," "Swimming Butter Biscuits," or "Butter Dip Biscuits." Because of the butter that's added during the baking process, this biscuit recipe can be served on it's own without needing anything on top. Our Test Kitchen recipe testers loved them with a drizzle of honey or strawberry jam.

Butter Swim Biscuit Ingredients

The ingredients to make butter swim biscuits are exactly what you'd expect for a biscuit recipe.

• Butter: Perhaps the most important ingredient, our Test Kitchen recommends using unsalted butter in this butter dip biscuit recipe.
• All-Purpose Flour: You'll need 2 1/2 cups of flour to make the biscuits. There's no need for any extra because these aren't rolled out.
• Sugar: Just a tablespoon of sugar gives the dough a slight sweetness.
• Baking Powder: This leavening agent will help the biscuits rise.
• Buttermilk: It wouldn't be a Southern-style biscuit recipe without buttermilk. This helps the finished biscuits become light and fluffy.
• Salt: This helps balance the flavor in the dough.

How to Make Butter Swim Biscuits

Unlike other biscuit recipes that require rolling and cutting, butter swim biscuit dough is dropped right into the buttered baking dish.

1. Prep the Baking Dish: In a 2-quart square baking dish, melt 1/2 cup of unsalted butter. Our Test Kitchen found it was easiest to put the entire dish in the microwave to melt the butter.
2. Mix the Dough: Start by mixing the dry ingredients together. Once combined, add the buttermilk and stir until just mixed.
3. Add Dough to Pan: Smooth the dough into the prepared dish and use a flat edge to score the dough into 9 even squares.
4. Bake: You'll know the biscuits are done when the tops are golden brown. This should take between 20 and 25 minutes.

How to Store Butter Swim Biscuits

Cool biscuits completely. Wrap in the dish and store in the refrigerator up to 3 days. Reheat in a 200°F oven, 10 minutes or until warm.

To freeze biscuits, transfer biscuits to a freezer container. Label container and freeze biscuits up to 3 months. Thaw and reheat as above.