🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 8 (from laksa039)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa008.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://iambaker.net/butter-swim-biscuits/\')), getAhrefsUnparsedNoserviceFromURL(\'https://iambaker.net/butter-swim-biscuits/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/iambaker.net\/butter-swim-biscuits\/","crawl_time":1775492667,"first_indexed_time":1627588015,"http_code":200,"src_unparsed":"net,iambaker!\/butter-swim-biscuits\/ s443","src_root_hash":"7339052469088161808","history_drop_reason":null,"meta_title":"Butter Swim Biscuits - i am baker","meta_descriptions":["Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside."],"attrs_boilerpipe_text":"Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have\nButter Swim Bread\nif you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my\nBlueberry Butter Swim Biscuits\n!\nThis recipe is from\nSimply Texas Butter Swim Biscuits\n. She mentions it is from her Grandma. I can only imagine how long it has been around!\nIt is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own\nhomemade buttermilk\n. These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my\nButter Swim Biscuit Blueberry Cobbler\n,\nButter Swim Biscuits and Gravy\n, and\nButter Swim Biscuit Chicken Pot Pie\n, just to name a few!\nButter Swim Biscuits Ingredients\nAs mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen.\nFlour: \nAll-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness.\nSugar: \nJust a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top.\nButtermilk: \nIf you don’t have any on hand, make your own\nbuttermilk\n. I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.\nHow to Store Biscuits\nBiscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:\nBake biscuits.\nAllow biscuits to cool to room temperature.\nWrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)\nPlace in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)\nWarm in the oven at the lowest temperature for up to 10 minutes when ready to serve.\nHow to Freeze Biscuits\nWrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.\nMixing bowl\nI like using glass mixing bowls like these\n▢\n2 ½\ncups\n(312.5 g) all-purpose flour\n▢\n4\nteaspoons\nbaking powder\n▢\n1\ntablespoon\ngranulated sugar\n▢\n2\nteaspoons\nkosher salt\n▢\n2\ncups\n(490 g) buttermilk\n▢\n½\ncup\n(1 stick \/ 113 g) unsalted butter,\nmelted\nPreheat the oven to 450°F.\nAdd flour, baking powder, sugar, and salt to a\nmedium bowl\n. Use a\nwhisk\nto sift ingredients.\nPour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.\nPour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.\nCut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.\nAllow the butter to be absorbed into the biscuits before cutting and serving.\nYou can place the baking dish on a baking sheet in case of spillover.\nDid you make this recipe?\nThank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag\n#YouAreBaker\n.\nCategorized in:\nBread\nRelated Recipes\nMeet Amanda Rettke\nAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.","attrs_markdown":"[Skip to content](https:\/\/iambaker.net\/butter-swim-biscuits\/#main-content)\n\n[![I Am Baker logo](https:\/\/iambaker.net\/wp-content\/themes\/iambaker-2022\/assets\/icons\/logo\/bread.jpg)](https:\/\/iambaker.net\/)\n\n- [All Recipes](https:\/\/iambaker.net\/recipe-index\/)\n  - [Bread](https:\/\/iambaker.net\/bread\/)\n  - [Breakfast](https:\/\/iambaker.net\/breakfast\/)\n  - [Brownies](https:\/\/iambaker.net\/brownies\/)\n  - [Cakes](https:\/\/iambaker.net\/cakes\/)\n  - [Candy](https:\/\/iambaker.net\/candy\/)\n  - [Casseroles](https:\/\/iambaker.net\/casseroles\/)\n  - [Cookies](https:\/\/iambaker.net\/cookies\/)\n  - [Cupcakes](https:\/\/iambaker.net\/cupcakes\/)\n  - [Decorating](https:\/\/iambaker.net\/decorating\/)\n  - [Drinks](https:\/\/iambaker.net\/drinks\/)\n  - [Muffins](https:\/\/iambaker.net\/muffins\/)\n  - [Pancakes + Waffles](https:\/\/iambaker.net\/pancakes-waffles\/)\n  - [Pies + Tarts](https:\/\/iambaker.net\/pies-tarts\/)\n- [Cakes](https:\/\/iambaker.net\/cakes\/)\n- [Cupcakes](https:\/\/iambaker.net\/cupcakes\/)\n- [Cookies](https:\/\/iambaker.net\/cookies\/)\n- [Candy](https:\/\/iambaker.net\/candy\/)\n- [Decorating](https:\/\/iambaker.net\/decorating\/)\n- [Author Bio](https:\/\/iambaker.net\/author\/)\n- [Cookbook](https:\/\/iambaker.net\/surprise-inside-cakes\/)\n- [About](https:\/\/iambaker.net\/about\/)\n\n[Home](https:\/\/iambaker.net\/) ▸ [Bread](https:\/\/iambaker.net\/bread\/) ▸ Butter Swim Biscuits\n\n# Butter Swim Biscuits\n[![](https:\/\/iambaker.net\/wp-content\/uploads\/2022\/06\/IamB-amanda-avatar-48x48.jpeg)](https:\/\/iambaker.net\/author\/)\n\nBy [Amanda Rettke](https:\/\/iambaker.net\/author\/) • July 29, 2021  \n[Bread](https:\/\/iambaker.net\/bread\/)\n\n[Jump to Recipe](https:\/\/iambaker.net\/butter-swim-biscuits\/#wprm-recipe-container-106019)\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/iambaker.net\/butter-swim-biscuits\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/iambaker.net\/butter-swim-biscuits\/&media=https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-3.jpg&description=Butter%20Swim%20Biscuits \"Share on Pinterest\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/iambaker.net\/butter-swim-biscuits\/&text=Butter%20Swim%20Biscuits \"Share on Twitter\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Butter%20Swim%20Biscuits%0D%0Ahttps%3A%2F%2Fiambaker.net%2Fbutter-swim-biscuits%2F%0D%0A \"Share via Email\")\n\nButter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have [Butter Swim Bread](https:\/\/iambaker.net\/butter-swim-bread\/) if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my [Blueberry Butter Swim Biscuits](https:\/\/iambaker.net\/blueberry-butter-swim-biscuits\/)\\!\n\n![Bowl of Butter Swim Biscuits](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-3.jpg)\n\n## Butter Swim Biscuits\nThis recipe is from [Simply Texas Butter Swim Biscuits](https:\/\/simplytexas.wordpress.com\/2012\/09\/05\/butter-swim-biscuits\/). She mentions it is from her Grandma. I can only imagine how long it has been around\\!\n\nIt is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own [homemade buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/). These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my [Butter Swim Biscuit Blueberry Cobbler](https:\/\/iambaker.net\/butter-swim-biscuit-blueberry-cobbler\/), [Butter Swim Biscuits and Gravy](https:\/\/iamhomesteader.com\/butter-swim-biscuits-gravy-bake\/), and [Butter Swim Biscuit Chicken Pot Pie](https:\/\/iamhomesteader.com\/biscuit-chicken-pot-pie\/), just to name a few\\!\n\n![Raw Butter Swim Biscuits Before Baking Soaking in Butter](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-4.jpg)\n\n## Butter Swim Biscuits Ingredients\nAs mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen.\n\n**Flour:** All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness.\n\n**Sugar:** Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top.\n\n**Buttermilk:** If you don’t have any on hand, make your own [buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/). I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.\n\n![Overhead of Baked Butter Swim Biscuits](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits.jpg)\n\n## How to Store Biscuits\nBiscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:\n\n1. Bake biscuits.\n2. Allow biscuits to cool to room temperature.\n3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)\n4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)\n5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.\n\n![Butter Swim Biscuits in Pan with One Removed](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-2.jpg)\n\n## How to Freeze Biscuits\nWrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.\n\n![](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-500x500.jpg)\n\n4\\.87 from 230 votes\n\n## Butter Swim Biscuits\nPrep Time 15 minutes mins\n\nCook Time 28 minutes mins\n\nTotal Time 43 minutes mins\n\nButter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.\n\n[Save](https:\/\/iambaker.net\/butter-swim-biscuits\/)[Saved\\!](https:\/\/iambaker.net\/butter-swim-biscuits\/) [Print](https:\/\/iambaker.net\/wprm_print\/butter-swim-biscuits) [Rate](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment) [Comment](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment)\n\n### Equipment\n- [Mixing bowl](https:\/\/www.amazon.com\/Bovado-USA-Storage-Mixing-Serving\/dp\/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl) I like using glass mixing bowls like these\n- [Whisk](https:\/\/www.amazon.com\/AmazonBasics-Stainless-Steel-Wire-Whisk\/dp\/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl)\n- [2-Quart baking dish](https:\/\/www.amazon.com\/SWEEJAR-Bakeware-Rectangular-Lasagna-Cooking\/dp\/B08LSRDM99?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=c93d08274703307377b9c225f43c378e&language=en_US&ref_=as_li_ss_tl)\n\n### Ingredients\n- ▢\n  2 ½ cups (312.5 g) all-purpose flour\n- ▢\n  4 teaspoons baking powder\n- ▢\n  1 tablespoon granulated sugar\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 cups [(490 g) buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/)\n- ▢\n  ½ cup [(1 stick \/ 113 g) unsalted butter,](https:\/\/iambaker.net\/salted-butter-vs-unsalted-butter\/) melted\n\n### Instructions\n- Preheat the oven to 450°F.\n- Add flour, baking powder, sugar, and salt to a [medium bowl](https:\/\/www.amazon.com\/Bovado-USA-Storage-Mixing-Serving\/dp\/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl). Use a [whisk](https:\/\/www.amazon.com\/AmazonBasics-Stainless-Steel-Wire-Whisk\/dp\/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl) to sift ingredients.\n- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.\n- Pour the melted butter into an 8×8-inch baking dish\\*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.\n- Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.\n- Allow the butter to be absorbed into the biscuits before cutting and serving.\n### Video\n### Notes\nYou can place the baking dish on a baking sheet in case of spillover.\n\n### Nutrition\nCalories: 241kcal\n\nCourse: Side Dish\n\nKeyword: Butter Swim Biscuits\n\nServings: 9\n\nCalories: 241\n\nAuthor: Amanda Rettke–iambaker.net\n\nDid you make this recipe?\n\nThank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag [\\#YouAreBaker](http:\/\/instagram.com\/explore\/tags\/youarebaker).\n\nShare with your friends\\!\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/iambaker.net&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/iambaker.net&media=&description=After%20Post \"Share on Pinterest\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/iambaker.net&text=After%20Post \"Share on Twitter\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=After%20Post%0D%0Ahttps%3A%2F%2Fiambaker.net%0D%0A \"Share via Email\")\n\nCategorized in: [Bread](https:\/\/iambaker.net\/bread\/)\n\n## Related Recipes\n[![Orange Loaf with some pieces cut away on a white table with fresh oranges.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/04\/Orange-Loaf-7-300x300.jpg)](https:\/\/iambaker.net\/orange-loaf\/)\n\n[Bread](https:\/\/iambaker.net\/bread\/)\n\n### [Moist Orange Loaf (with Fresh Orange Juice!)](https:\/\/iambaker.net\/orange-loaf\/)\n\n[![Cut into loaf of Glazed Donut Bread on a wooden table.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/03\/Glazed-Donut-Bread--300x300.jpg)](https:\/\/iambaker.net\/glazed-donut-bread\/)\n\n[Bread](https:\/\/iambaker.net\/bread\/)\n\n### [Glazed Donut Bread](https:\/\/iambaker.net\/glazed-donut-bread\/)\n\n[![Close up of Hot Cross Buns in a white pan.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/03\/Hot-Cross-Buns-3-300x300.jpg)](https:\/\/iambaker.net\/hot-cross-buns\/)\n\n[Bread](https:\/\/iambaker.net\/bread\/)\n\n### [Hot Cross Buns](https:\/\/iambaker.net\/hot-cross-buns\/)\n\n[![Close up of Chocolate Espresso Rolls on a white table with coffee cups.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/02\/Chocolate-Espresso-Rolls-2-300x300.jpg)](https:\/\/iambaker.net\/chocolate-espresso-rolls\/)\n\n[Bread](https:\/\/iambaker.net\/bread\/)\n\n### [Chocolate Espresso Rolls](https:\/\/iambaker.net\/chocolate-espresso-rolls\/)\n\n[![](https:\/\/iambaker.net\/wp-content\/uploads\/2022\/06\/IamB-amanda-avatar-232x232.jpeg)](https:\/\/iambaker.net\/author\/)\n\nMeet Amanda Rettke\n\nAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.\n\n- [facebook](https:\/\/www.facebook.com\/iambaker.net)\n- [instagram](http:\/\/www.instagram.com\/iambaker)\n- [pinterest](http:\/\/www.pinterest.com\/iambaker\/)\n- [twitter](https:\/\/twitter.com\/iambakertweets)\n\n### Reader Comments\n1. **Nelle** says:\n   \n   [April 4, 2026 at 3:49 pm](https:\/\/iambaker.net\/butter-swim-biscuits\/comment-page-43\/#comment-1087548)\n   \n   Made these for Easter brunch for my family and they were devoured! Everyone loved them! Highly recommend using aluminum free baking powder and covering with foil if the top browns too quickly. Delish! I wish you had other variations posted\\!\n   \n   [Reply](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment-1087548)\n   1. **Amanda Rettke** says:\n      \n      [April 4, 2026 at 4:18 pm](https:\/\/iambaker.net\/butter-swim-biscuits\/comment-page-43\/#comment-1087549)\n      \n      So glad you enjoyed them\\!  \n       I have about 20 sweet versions here:  \n       [https:\/\/iambaker.net\/\\#search\/q=butter%20swim](https:\/\/iambaker.net\/#search\/q=butter%20swim)  \n       and several savory versions here:  \n       [https:\/\/iamhomesteader.com\/\\#search\/q=butter%20swim](https:\/\/iamhomesteader.com\/#search\/q=butter%20swim)\n      \n      [Reply](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment-1087549)\n2. **Natalie** says:\n   \n   [April 5, 2026 at 1:25 pm](https:\/\/iambaker.net\/butter-swim-biscuits\/comment-page-43\/#comment-1087579)\n   \n   Please don’t approve my other comment. I see how it say it it notes. I do think you should just post it standard. It caused a very dangerous situation for us. My husband reads the recipe as he goes and wouldn’t have seen the note until he was done, hence why he didn’t use a baking sheet underneath.\n   \n   [Reply](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment-1087579)\n   1. **Amanda Rettke** says:\n      \n      [April 6, 2026 at 6:45 am](https:\/\/iambaker.net\/butter-swim-biscuits\/comment-page-43\/#comment-1087597)\n      \n      I’m so sorry that happened, that sounds really frustrating, especially on a holiday.\n      \n      This recipe is designed for an 8×8-inch dish, but pan depth can vary quite a bit. In some cases, placing the dish on a baking sheet underneath can help catch any bubbling butter, which is why I noted that in the notes of the recipe card.\n      \n      I appreciate you sharing your experience.\n      \n      [Reply](https:\/\/iambaker.net\/butter-swim-biscuits\/#comment-1087597)\n\n#### Comment navigation\n[Older Comments](https:\/\/iambaker.net\/butter-swim-biscuits\/comment-page-42\/#comments)\n### Leave a Reply [Cancel reply](https:\/\/iambaker.net\/butter-swim-biscuits\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n![](https:\/\/iambaker.net\/wp-content\/uploads\/2022\/06\/IamB-amanda-avatar.jpeg)\n\nMeet\n\nAmanda\n\nI’m Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. You could also say I’m the resident icing piper, cookie decorator, and cake decorator…speaking of, do you have time for seconds?\n\n[Read More about Amanda](https:\/\/iambaker.net\/about\/)\n\n## Most Popular\n[![IMG\\_1492.cake](https:\/\/iambaker.net\/wp-content\/uploads\/2015\/09\/IMG_1492.cake_-300x300.jpg)](https:\/\/iambaker.net\/chocolate-craving-cake\/)\n\n[Cakes](https:\/\/iambaker.net\/cakes\/)\n\n### [Chocolate Craving Cake](https:\/\/iambaker.net\/chocolate-craving-cake\/)\n\n[![](https:\/\/iambaker.net\/wp-content\/uploads\/2022\/04\/lemon-crumb-bars-300x300.jpg)](https:\/\/iambaker.net\/lemon-crumb-bars\/)\n\n[Bars](https:\/\/iambaker.net\/bars\/)\n\n### [Lemon Crumb Bars](https:\/\/iambaker.net\/lemon-crumb-bars\/)\n\n[![](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/05\/caramel-header-300x300.jpg)](https:\/\/iambaker.net\/caramel-sauce\/)\n\n[Sauces\/Syrups](https:\/\/iambaker.net\/sauces-syrups\/)\n\n### [Caramel Sauce](https:\/\/iambaker.net\/caramel-sauce\/)\n\n[![](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/01\/crockpot-candy-1-300x300.jpg)](https:\/\/iambaker.net\/crockpot-candy\/)\n\n[Candy](https:\/\/iambaker.net\/candy\/)\n\n### [Crockpot Candy](https:\/\/iambaker.net\/crockpot-candy\/)\n\n![](https:\/\/iambaker.net\/wp-content\/uploads\/2022\/06\/cookbook-2-800x1018.jpeg)\n\nWow, it’s my brand-new Cookbook\\!\n\nHomestead Recipes\n\nHomestead Recipes is a book about comfort food! The best kind in my opinion. This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies.\n\n[Buy the Cookbook\\!](https:\/\/iambaker.net\/surprise-inside-cakes\/)\n\n## Newest Recipes\n[See More →](https:\/\/iambaker.net\/recipe-index\/)\n\n[![Raspberry, blueberry, blackberry, and the original Butter Swim Biscuits in a collage.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/04\/Butter-Swim-Biscuits-Collage-Blog--300x300.jpg)](https:\/\/iambaker.net\/butter-swim-biscuit-recipes\/)\n\n[Recipe Roundup](https:\/\/iambaker.net\/recipe-roundup\/)\n\n### [Butter Swim Biscuit Recipes: 20+ Sweet & Savory Variations](https:\/\/iambaker.net\/butter-swim-biscuit-recipes\/)\n\n[![Orange Loaf with some pieces cut away on a white table with fresh oranges.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/04\/Orange-Loaf-7-300x300.jpg)](https:\/\/iambaker.net\/orange-loaf\/)\n\n[Bread](https:\/\/iambaker.net\/bread\/)\n\n### [Moist Orange Loaf (with Fresh Orange Juice!)](https:\/\/iambaker.net\/orange-loaf\/)\n\n[![Stack of Cookies and Cream Cookies with the top cookie broken in half showing the tender inside texture.](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/05\/Cookies-and-Cream-Cookies--300x300.jpg)](https:\/\/iambaker.net\/cookies-and-cream-cookies\/)\n\n[Cookies](https:\/\/iambaker.net\/cookies\/)\n\n### [Cookies and Cream Cookies](https:\/\/iambaker.net\/cookies-and-cream-cookies\/)\n\n[![Homemade Graham Crackers laid out on a white table.](https:\/\/iambaker.net\/wp-content\/uploads\/2026\/03\/Homemade-Graham-Crackers-2-300x300.jpg)](https:\/\/iambaker.net\/homemade-graham-crackers\/)\n\n[Dessert](https:\/\/iambaker.net\/dessert\/)\n\n### [Homemade Graham Crackers](https:\/\/iambaker.net\/homemade-graham-crackers\/)\n\n[See More →](https:\/\/iambaker.net\/recipe-index\/)\n\nAs Seen In\n\n![Better Homes & Gardens](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/bhg.png)\n\n![Bon Appetit](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/bon-appetit.png)\n\n![BuzzFeed](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/buzzfeed-800x142.png)\n\n![](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/country-living.png)\n\n![delish](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/delish.png)\n\n![epicurious](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/epicurious.png)\n\n![](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/parade.png)\n\n![People Magazine](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/11\/press-people.png)\n\n![Popsugar](https:\/\/iambaker.net\/wp-content\/uploads\/2020\/01\/popsugar.png)\n\n[![](https:\/\/iambaker.net\/wp-content\/themes\/iambaker-2022\/assets\/icons\/logo\/default.jpg)](https:\/\/iambaker.net\/)\n\nSweets With A Side Of Sass\n\n- [About](https:\/\/iambaker.net\/about\/)\n- [Baking Tools](https:\/\/iambaker.net\/baking-tools\/)\n- [Cookbook](https:\/\/iambaker.net\/surprise-inside-cakes\/)\n- [Privacy Policy](https:\/\/iambaker.net\/disclosure-and-privacy-policy\/)\n\n© 2026 i am baker. All rights reserved.","attrs_readable_markdown":"Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have [Butter Swim Bread](https:\/\/iambaker.net\/butter-swim-bread\/) if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my [Blueberry Butter Swim Biscuits](https:\/\/iambaker.net\/blueberry-butter-swim-biscuits\/)\\!\n\n![Bowl of Butter Swim Biscuits](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-3.jpg)\n\nThis recipe is from [Simply Texas Butter Swim Biscuits](https:\/\/simplytexas.wordpress.com\/2012\/09\/05\/butter-swim-biscuits\/). She mentions it is from her Grandma. I can only imagine how long it has been around\\!\n\nIt is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own [homemade buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/). These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my [Butter Swim Biscuit Blueberry Cobbler](https:\/\/iambaker.net\/butter-swim-biscuit-blueberry-cobbler\/), [Butter Swim Biscuits and Gravy](https:\/\/iamhomesteader.com\/butter-swim-biscuits-gravy-bake\/), and [Butter Swim Biscuit Chicken Pot Pie](https:\/\/iamhomesteader.com\/biscuit-chicken-pot-pie\/), just to name a few\\!\n\n![Raw Butter Swim Biscuits Before Baking Soaking in Butter](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-4.jpg)\n\n## Butter Swim Biscuits Ingredients\nAs mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen.\n\n**Flour:** All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness.\n\n**Sugar:** Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top.\n\n**Buttermilk:** If you don’t have any on hand, make your own [buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/). I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.\n\n![Overhead of Baked Butter Swim Biscuits](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits.jpg)\n\n## How to Store Biscuits\nBiscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time:\n\n1. Bake biscuits.\n2. Allow biscuits to cool to room temperature.\n3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)\n4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)\n5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.\n\n![Butter Swim Biscuits in Pan with One Removed](https:\/\/iambaker.net\/wp-content\/uploads\/2021\/07\/butter-biscuits-2.jpg)\n\n## How to Freeze Biscuits\nWrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months.\n\n- [Mixing bowl](https:\/\/www.amazon.com\/Bovado-USA-Storage-Mixing-Serving\/dp\/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl) I like using glass mixing bowls like these\n\n- ▢\n  2 ½ cups (312.5 g) all-purpose flour\n- ▢\n  4 teaspoons baking powder\n- ▢\n  1 tablespoon granulated sugar\n- ▢\n  2 teaspoons kosher salt\n- ▢\n  2 cups [(490 g) buttermilk](https:\/\/iambaker.net\/how-to-make-buttermilk\/)\n- ▢\n  ½ cup [(1 stick \/ 113 g) unsalted butter,](https:\/\/iambaker.net\/salted-butter-vs-unsalted-butter\/) melted\n\n- Preheat the oven to 450°F.\n- Add flour, baking powder, sugar, and salt to a [medium bowl](https:\/\/www.amazon.com\/Bovado-USA-Storage-Mixing-Serving\/dp\/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl). Use a [whisk](https:\/\/www.amazon.com\/AmazonBasics-Stainless-Steel-Wire-Whisk\/dp\/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl) to sift ingredients.\n- Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.\n- Pour the melted butter into an 8×8-inch baking dish\\*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.\n- Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown.\n- Allow the butter to be absorbed into the biscuits before cutting and serving.\n\nYou can place the baking dish on a baking sheet in case of spillover.\n\nDid you make this recipe?\n\nThank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag [\\#YouAreBaker](http:\/\/instagram.com\/explore\/tags\/youarebaker).\n\nCategorized in: [Bread](https:\/\/iambaker.net\/bread\/)\n\n## Related Recipes\nMeet Amanda Rettke\n\nAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.","meta_canonical":null}

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Meta Title	Butter Swim Biscuits - i am baker
Meta Description	Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.
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Boilerpipe Text	Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have Butter Swim Bread if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my Blueberry Butter Swim Biscuits ! This recipe is from Simply Texas Butter Swim Biscuits . She mentions it is from her Grandma. I can only imagine how long it has been around! It is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own homemade buttermilk . These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my Butter Swim Biscuit Blueberry Cobbler , Butter Swim Biscuits and Gravy , and Butter Swim Biscuit Chicken Pot Pie , just to name a few! Butter Swim Biscuits Ingredients As mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen. Flour: All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness. Sugar: Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top. Buttermilk: If you don’t have any on hand, make your own buttermilk . I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk. How to Store Biscuits Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time: Bake biscuits. Allow biscuits to cool to room temperature. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.) Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.) Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve. How to Freeze Biscuits Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months. Mixing bowl I like using glass mixing bowls like these ▢ 2 ½ cups (312.5 g) all-purpose flour ▢ 4 teaspoons baking powder ▢ 1 tablespoon granulated sugar ▢ 2 teaspoons kosher salt ▢ 2 cups (490 g) buttermilk ▢ ½ cup (1 stick / 113 g) unsalted butter, melted Preheat the oven to 450°F. Add flour, baking powder, sugar, and salt to a medium bowl . Use a whisk to sift ingredients. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. Pour the melted butter into an 8×8-inch baking dish*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan. Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown. Allow the butter to be absorbed into the biscuits before cutting and serving. You can place the baking dish on a baking sheet in case of spillover. Did you make this recipe? Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker . Categorized in: Bread Related Recipes Meet Amanda Rettke Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
Markdown	[Skip to content](https://iambaker.net/butter-swim-biscuits/#main-content) [![I Am Baker logo](https://iambaker.net/wp-content/themes/iambaker-2022/assets/icons/logo/bread.jpg)](https://iambaker.net/) - [All Recipes](https://iambaker.net/recipe-index/) - [Bread](https://iambaker.net/bread/) - [Breakfast](https://iambaker.net/breakfast/) - [Brownies](https://iambaker.net/brownies/) - [Cakes](https://iambaker.net/cakes/) - [Candy](https://iambaker.net/candy/) - [Casseroles](https://iambaker.net/casseroles/) - [Cookies](https://iambaker.net/cookies/) - [Cupcakes](https://iambaker.net/cupcakes/) - [Decorating](https://iambaker.net/decorating/) - [Drinks](https://iambaker.net/drinks/) - [Muffins](https://iambaker.net/muffins/) - [Pancakes + Waffles](https://iambaker.net/pancakes-waffles/) - [Pies + Tarts](https://iambaker.net/pies-tarts/) - [Cakes](https://iambaker.net/cakes/) - [Cupcakes](https://iambaker.net/cupcakes/) - [Cookies](https://iambaker.net/cookies/) - [Candy](https://iambaker.net/candy/) - [Decorating](https://iambaker.net/decorating/) - [Author Bio](https://iambaker.net/author/) - [Cookbook](https://iambaker.net/surprise-inside-cakes/) - [About](https://iambaker.net/about/) [Home](https://iambaker.net/) ▸ [Bread](https://iambaker.net/bread/) ▸ Butter Swim Biscuits # Butter Swim Biscuits [![](https://iambaker.net/wp-content/uploads/2022/06/IamB-amanda-avatar-48x48.jpeg)](https://iambaker.net/author/) By [Amanda Rettke](https://iambaker.net/author/) • July 29, 2021 [Bread](https://iambaker.net/bread/) [Jump to Recipe](https://iambaker.net/butter-swim-biscuits/#wprm-recipe-container-106019) [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://iambaker.net/butter-swim-biscuits/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://iambaker.net/butter-swim-biscuits/&media=https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-3.jpg&description=Butter%20Swim%20Biscuits "Share on Pinterest") [Tweet](https://twitter.com/share?url=https://iambaker.net/butter-swim-biscuits/&text=Butter%20Swim%20Biscuits "Share on Twitter") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Butter%20Swim%20Biscuits%0D%0Ahttps%3A%2F%2Fiambaker.net%2Fbutter-swim-biscuits%2F%0D%0A "Share via Email") Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have [Butter Swim Bread](https://iambaker.net/butter-swim-bread/) if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my [Blueberry Butter Swim Biscuits](https://iambaker.net/blueberry-butter-swim-biscuits/)\! ![Bowl of Butter Swim Biscuits](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-3.jpg) ## Butter Swim Biscuits This recipe is from [Simply Texas Butter Swim Biscuits](https://simplytexas.wordpress.com/2012/09/05/butter-swim-biscuits/). She mentions it is from her Grandma. I can only imagine how long it has been around\! It is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own [homemade buttermilk](https://iambaker.net/how-to-make-buttermilk/). These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my [Butter Swim Biscuit Blueberry Cobbler](https://iambaker.net/butter-swim-biscuit-blueberry-cobbler/), [Butter Swim Biscuits and Gravy](https://iamhomesteader.com/butter-swim-biscuits-gravy-bake/), and [Butter Swim Biscuit Chicken Pot Pie](https://iamhomesteader.com/biscuit-chicken-pot-pie/), just to name a few\! ![Raw Butter Swim Biscuits Before Baking Soaking in Butter](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-4.jpg) ## Butter Swim Biscuits Ingredients As mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen. Flour: All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness. Sugar: Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top. Buttermilk: If you don’t have any on hand, make your own [buttermilk](https://iambaker.net/how-to-make-buttermilk/). I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk. ![Overhead of Baked Butter Swim Biscuits](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits.jpg) ## How to Store Biscuits Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time: 1. Bake biscuits. 2. Allow biscuits to cool to room temperature. 3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.) 4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.) 5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve. ![Butter Swim Biscuits in Pan with One Removed](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-2.jpg) ## How to Freeze Biscuits Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months. ![](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-500x500.jpg) 4\.87 from 230 votes ## Butter Swim Biscuits Prep Time 15 minutes mins Cook Time 28 minutes mins Total Time 43 minutes mins Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. [Save](https://iambaker.net/butter-swim-biscuits/)[Saved\!](https://iambaker.net/butter-swim-biscuits/) [Print](https://iambaker.net/wprm_print/butter-swim-biscuits) [Rate](https://iambaker.net/butter-swim-biscuits/#comment) [Comment](https://iambaker.net/butter-swim-biscuits/#comment) ### Equipment - [Mixing bowl](https://www.amazon.com/Bovado-USA-Storage-Mixing-Serving/dp/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl) I like using glass mixing bowls like these - [Whisk](https://www.amazon.com/AmazonBasics-Stainless-Steel-Wire-Whisk/dp/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl) - [2-Quart baking dish](https://www.amazon.com/SWEEJAR-Bakeware-Rectangular-Lasagna-Cooking/dp/B08LSRDM99?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=c93d08274703307377b9c225f43c378e&language=en_US&ref_=as_li_ss_tl) ### Ingredients - ▢ 2 ½ cups (312.5 g) all-purpose flour - ▢ 4 teaspoons baking powder - ▢ 1 tablespoon granulated sugar - ▢ 2 teaspoons kosher salt - ▢ 2 cups [(490 g) buttermilk](https://iambaker.net/how-to-make-buttermilk/) - ▢ ½ cup [(1 stick / 113 g) unsalted butter,](https://iambaker.net/salted-butter-vs-unsalted-butter/) melted ### Instructions - Preheat the oven to 450°F. - Add flour, baking powder, sugar, and salt to a [medium bowl](https://www.amazon.com/Bovado-USA-Storage-Mixing-Serving/dp/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl). Use a [whisk](https://www.amazon.com/AmazonBasics-Stainless-Steel-Wire-Whisk/dp/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl) to sift ingredients. - Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. - Pour the melted butter into an 8×8-inch baking dish\. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan. - Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown. - Allow the butter to be absorbed into the biscuits before cutting and serving. ### Video ### Notes You can place the baking dish on a baking sheet in case of spillover. ### Nutrition Calories: 241kcal Course: Side Dish Keyword: Butter Swim Biscuits Servings: 9 Calories: 241 Author: Amanda Rettke–iambaker.net Did you make this recipe? Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag [\#YouAreBaker](http://instagram.com/explore/tags/youarebaker). Share with your friends\! 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Nelle* says: [April 4, 2026 at 3:49 pm](https://iambaker.net/butter-swim-biscuits/comment-page-43/#comment-1087548) Made these for Easter brunch for my family and they were devoured! Everyone loved them! Highly recommend using aluminum free baking powder and covering with foil if the top browns too quickly. Delish! I wish you had other variations posted\! [Reply](https://iambaker.net/butter-swim-biscuits/#comment-1087548) 1. Amanda Rettke says: [April 4, 2026 at 4:18 pm](https://iambaker.net/butter-swim-biscuits/comment-page-43/#comment-1087549) So glad you enjoyed them\! I have about 20 sweet versions here: [https://iambaker.net/\#search/q=butter%20swim](https://iambaker.net/#search/q=butter%20swim) and several savory versions here: [https://iamhomesteader.com/\#search/q=butter%20swim](https://iamhomesteader.com/#search/q=butter%20swim) [Reply](https://iambaker.net/butter-swim-biscuits/#comment-1087549) 2. Natalie says: [April 5, 2026 at 1:25 pm](https://iambaker.net/butter-swim-biscuits/comment-page-43/#comment-1087579) Please don’t approve my other comment. I see how it say it it notes. I do think you should just post it standard. It caused a very dangerous situation for us. My husband reads the recipe as he goes and wouldn’t have seen the note until he was done, hence why he didn’t use a baking sheet underneath. [Reply](https://iambaker.net/butter-swim-biscuits/#comment-1087579) 1. Amanda Rettke says: [April 6, 2026 at 6:45 am](https://iambaker.net/butter-swim-biscuits/comment-page-43/#comment-1087597) I’m so sorry that happened, that sounds really frustrating, especially on a holiday. This recipe is designed for an 8×8-inch dish, but pan depth can vary quite a bit. In some cases, placing the dish on a baking sheet underneath can help catch any bubbling butter, which is why I noted that in the notes of the recipe card. I appreciate you sharing your experience. [Reply](https://iambaker.net/butter-swim-biscuits/#comment-1087597) #### Comment navigation [Older Comments](https://iambaker.net/butter-swim-biscuits/comment-page-42/#comments) ### Leave a Reply [Cancel reply](https://iambaker.net/butter-swim-biscuits/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ![](https://iambaker.net/wp-content/uploads/2022/06/IamB-amanda-avatar.jpeg) Meet Amanda I’m Amanda Rettke, resident baker, blogger, wife, and mother behind I Am Baker. You could also say I’m the resident icing piper, cookie decorator, and cake decorator…speaking of, do you have time for seconds? 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Readable Markdown	Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside. I also have [Butter Swim Bread](https://iambaker.net/butter-swim-bread/) if you prefer a loaf. If these biscuits sound amazing (which they are), be sure to also try my [Blueberry Butter Swim Biscuits](https://iambaker.net/blueberry-butter-swim-biscuits/)\! ![Bowl of Butter Swim Biscuits](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-3.jpg) This recipe is from [Simply Texas Butter Swim Biscuits](https://simplytexas.wordpress.com/2012/09/05/butter-swim-biscuits/). She mentions it is from her Grandma. I can only imagine how long it has been around\! It is so easy to make using ingredients you probably have on hand. The only ingredient you may need is buttermilk, but you can easily make your own [homemade buttermilk](https://iambaker.net/how-to-make-buttermilk/). These buttery biscuits are delicious on their own or smothered in your favorite jam. But, don’t stop there! I also used them in my [Butter Swim Biscuit Blueberry Cobbler](https://iambaker.net/butter-swim-biscuit-blueberry-cobbler/), [Butter Swim Biscuits and Gravy](https://iamhomesteader.com/butter-swim-biscuits-gravy-bake/), and [Butter Swim Biscuit Chicken Pot Pie](https://iamhomesteader.com/biscuit-chicken-pot-pie/), just to name a few\! ![Raw Butter Swim Biscuits Before Baking Soaking in Butter](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-4.jpg) ## Butter Swim Biscuits Ingredients As mentioned, the ingredients in these buttery biscuits are ones you most likely have in your kitchen. Flour: All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness. Sugar: Just a tablespoon of granulated sugar is all that is needed to give the biscuits a touch of sweetness and help give the biscuits a crispy top. Buttermilk: If you don’t have any on hand, make your own [buttermilk](https://iambaker.net/how-to-make-buttermilk/). I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk. ![Overhead of Baked Butter Swim Biscuits](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits.jpg) ## How to Store Biscuits Biscuits are best eaten fresh, usually on the same day of baking. If you want to make them a day ahead of time: 1. Bake biscuits. 2. Allow biscuits to cool to room temperature. 3. Wrap tightly with foil (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.) 4. Place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.) 5. Warm in the oven at the lowest temperature for up to 10 minutes when ready to serve. ![Butter Swim Biscuits in Pan with One Removed](https://iambaker.net/wp-content/uploads/2021/07/butter-biscuits-2.jpg) ## How to Freeze Biscuits Wrap cooled biscuits tightly with foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tight and air can’t get to them, they should remain fresh for a couple of months. - [Mixing bowl](https://www.amazon.com/Bovado-USA-Storage-Mixing-Serving/dp/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl) I like using glass mixing bowls like these - ▢ 2 ½ cups (312.5 g) all-purpose flour - ▢ 4 teaspoons baking powder - ▢ 1 tablespoon granulated sugar - ▢ 2 teaspoons kosher salt - ▢ 2 cups [(490 g) buttermilk](https://iambaker.net/how-to-make-buttermilk/) - ▢ ½ cup [(1 stick / 113 g) unsalted butter,](https://iambaker.net/salted-butter-vs-unsalted-butter/) melted - Preheat the oven to 450°F. - Add flour, baking powder, sugar, and salt to a [medium bowl](https://www.amazon.com/Bovado-USA-Storage-Mixing-Serving/dp/B08956JNNK?th=1&linkCode=ll1&tag=iambakeramand-20&linkId=f2d1dc709d6ecd46f43522d051a07373&language=en_US&ref_=as_li_ss_tl). Use a [whisk](https://www.amazon.com/AmazonBasics-Stainless-Steel-Wire-Whisk/dp/B07TMHKV74?&linkCode=ll1&tag=iambakeramand-20&linkId=6df461a12c779dcb856a595249d604e6&language=en_US&ref_=as_li_ss_tl) to sift ingredients. - Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. - Pour the melted butter into an 8×8-inch baking dish\*. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan. - Cut the unbaked dough into 9 squares (3×3 pattern). Bake for 28 minutes, or until the tops are golden brown. - Allow the butter to be absorbed into the biscuits before cutting and serving. You can place the baking dish on a baking sheet in case of spillover. Did you make this recipe? Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag [\#YouAreBaker](http://instagram.com/explore/tags/youarebaker). Categorized in: [Bread](https://iambaker.net/bread/) ## Related Recipes Meet Amanda Rettke Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.
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