Easy Butter Swim Biscuits (aka Butter Dip Biscuits)

Golden brown buttersweim biscuits are shown in a square pan over a striped kitchen towel.

Easy Butter Swim Biscuits (aka Butter Dip Biscuits)

Butter swim biscuits go by many names - butter dip biscuits, butter float biscuits or simply swim in butter biscuits. You mix a sticky dough with buttermilk and then dump it in the middle of a melted butter pool before you shape square biscuits and bake. The easiest biscuits recipe ever!

5 from 1 vote

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 244kcal

Author: Milena Perrine

Ingredients

2 ½ cups all-purpose flour
1 tablespoon baking powder
2 teaspoon salt
4 teaspoon sugar
1 ¾ cups buttermilk*
1 stick butter

Instructions

Preheat the oven to 450 F.
In a mixing bowl combine the flour, baking powder, salt and sugar.
Slowly add the buttermilk as you stir in clockwise direction until a very thick and sticky biscuit mixture forms.
Melt the butter in the microwave for about 50 seconds (it should not be too hot, just melted) and pour it in a 9x9 inch pan. Transfer the biscuit batter to the middle of the pan and gently flatten it with the back of the spatula or wooden spoon.
Cut into nine squares (melted butter will flow around the so shaped biscuits). The biscuits will literally look as if they are swimming in butter. Bake for 20-25 minutes until the tops are golden brown. Allow to cool down a bit before you take out of the pan.

Notes

*Might need up to 2 cups to achieve a thick and sticky biscuit batter and less of a shaggy dough consistency.

SUBSTITUTIONS:

You can use the same amount of self-rising flour instead of AP for airier biscuits. Omit the salt and baking powder.
You can use Bisquick mix 1 to 1. Omit salt, baking powder and sugar. Reduce the butter by 2 tablespoon because there is shortening in the mix.
You can use gluten-free all-purpose flour 1 to 1. Do not use gluten-free baking flour, it will not work well.
You can substitute the buttermilk 1 to 1 with plain kefir OR ¾ cup yogurt cultured in the cup mixed with ¼ cup water.
You can make your own buttermilk - fill a one cup measure with 1 tablespoon vinegar or lemon juice, top with whole milk until full, stir and let sit 10 minutes, scale accordingly.

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