Butter Swim Biscuits Recipe – only 6 simple ingredients! You probably have them in your pantry right now! No yeast and no kneading at all! Just mix the dough together and pat down in the pan, cut and bake. Flour, sugar, baking powder, salt, buttermilk, and melted butter. Ready in under 20 minutes! Great for breakfast with your favorite jam or as a side dish with dinner!
Original Post Date 1/5/2011
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Pin This RecipeEasy No-Knead Biscuits
These Butter Swim Biscuits are one of my new favorite biscuits. I’ve made them three times over the last week. They are super quick and easy. These reminded me of the 7UP Biscuits that we love to make. One plus over the 7Up biscuits is that you don’t have to cut them out – just press them into the pan and cut them into squares directly in the pan. This really helps when you are pressed for time. These are also really good reheated the next day; I had one for breakfast and it was great!
How to Make Butter Swim Biscuits
These biscuits are incredibly easy to make with only six simple ingredients. There is no yeast and no kneading involved! Start with melting some butter in an 8-inch baking dish or microwave-safe bowl. Mix flour, sugar, baking powder, and salt in a medium bowl. Pour in buttermilk into the dry ingredients and stir until a loose dough forms. Press the biscuit dough in the pan over the melted butter with a spatula or your hands. Using a sharp knife, cut the biscuit dough into 12 squares and bake until golden brown.
- To make homemade buttermilk, combine 1 cup regular milk and 1 Tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5 minutes until it starts to curdle.
- The biscuit dough will be swimming in butter prior to baking. The butter will be absorbed by the time the biscuits are cooked.
- Feel free to get creative with the biscuit dough flavor. Add your favorite herbs.
- I like to add garlic powder and grated parmesan cheese.
- Storage tips:
- Store leftovers in an airtight container in the fridge.
- Can I freeze Biscuits? Yes. Bake the biscuits and cool completely. Wrap the biscuits in plastic wrap or foil and place in a freezer bag. Freeze for up to three months.
- To reheat thaw and reheat in the microwave or covered in the oven until warm.
What to Serve with Butter Dip Biscuits
These biscuits are super easy to make and have a great fluffy texture. We make these at least once a week. They are great as a side with dinner. They are equally delicious for breakfast stuffed with egg, cheese, and bacon. Give these easy biscuits a try ASAP! They are sure to become a family favorite!
Here are a few of our favorite recipes from the blog that go great with these yummy biscuits:
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Butter Swim Biscuits – Butter Dips
Ingredients:
- ¼ cup unsalted butter
- 1¼ cup all-purpose flour
- 2 tsp sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- ⅔ to 1 cup buttermilk
Instructions:
- Heat the oven to 450°F. Cut the butter into pieces and place them in an 8-inch square microwave-safe baking dish. Put the dish in the microwave and melt the butter.
- While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)
- Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers).
- Using a knife, cut the biscuits into 12 squares. Bake for 17-20 minutes until golden.
Notes:
- To make homemade buttermilk, combine 1 cup milk and 1 Tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5 minutes until it starts to curdle.
- Store leftovers in an air-tight container on the countertop.
- You can freeze baked biscuits for later. To reheat thaw and reheat in the microwave or covered in the oven until warm.
- The biscuit dough will be swimming in butter prior to baking. The butter will be absorbed by the time the biscuits are cooked.
- Can cut the biscuits into as many squares as you want.
Steph
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Hi there, I am wondering how much of a difference in taste it will make if i use regular milk instead of buttermilk and table salt instead of kosher salt. Thanks. 🙂
This is one of the best biscuit recipes I have ever tried – supper delish leftover the next day, too. It is essential you use fresh baking powder – change it out often. And I found that if I added a little more liquid, the dough spread out nicely and absorbed a lot of the butter. Criminally good!!
Normally I leave the cooking to my mom or my sister, but tonight I was in charge of dinner. I've been nosing around your blog today and decided to make these butter dips to go along with the baked cream cheese spaghetti dish. I made these an hour before the meal and they were gone within minutes, so, of course I had to make another batch. These were fabulous and so easy to make. I only used 3/4 cup of buttermilk and they had no problem rising either time. Thanks so much! Will be keeping my eye on this blog from now on. 🙂
Steph – My biscuits did not raise either and my baking powder is only about a month old. I wonder if the measurement for the flour is correct……only 1-1/4 cups? Not sure why so many of us are having the same issue. In spite of not raising, these were still mighty tasty! Even Mr Fussy Pants said so and if he likes something you know it has to be good!
@Mary–I believe the salt in the recipe is supposed to react with the baking soda so that you get a correct rise. So omitting it wouldn't work. The salted butter won't have the exact amount that is needed to react with the baking soda as you really don't know how much salt is in the butter. Like all baking it's more chemistry than cooking in order to get the perfect result.
What would happen if I used salted butter and omitted the dry salt?
JCMF – I love all your adaptations! I am definitely going to try the cornmeal one next time we have chili. Thanks!!
Oh, another of our favorite adaptations is to add 1/4 cup of cornmeal – they go great with soup or chili that way!
Oh, it's cool to see these online 🙂 My Mom made them all the time, and now I make them all the time too. I have the recipe memorized. It's very customizable – you can easily add some shredded cheese and oregano and basil for a nice italian twist; sprinkle with parmesan before baking. Sprinkle with cinnamon sugar before baking for breakfast biscuists. Sometimes to make it even faster and easier, I add extra milk till it's "plop-able" and just scoop the batter into the melted butter. Turns out like pull-apart biscuits. Sometimes if you are using buttermilk, it helps to add 1/2 tsp of baking soda.
Got this off Pinterest. OMG! I've never made a bread..way too intimidating. Ive never made something so simple and dang gone YUMMY!! So easy even I can do it!
These turned out perfect and I'm not a biscuit maker. Thanks for the great recipe!
Made theses this morning with my 2 1/2 year old "helping" delicious…ours weren't picture perfect but they were fun,easy, and yummy. Thanks for this recipe.
Buttery goodness! I love not having to roll and cut anything. They are very easy and delicious. I used regular skim milk since that's all I had and was too lazy to make sour milk. I also spread the dough in the pan by spraying my fingers over and over with Pam.
Oooh, so good to see younger women sharing this recipe. I've made Butter Dips since the early '60s when I found the recipe as a new bride. They are so good with stew, spaghetti, meatloaf, etc. Really adds a personal touch to a simple meal. Thanks for the reminder of how good they are.
Thanks
I always use unsalted butter