These garlic butter swim biscuits are SOO delicious and are sure to become a favorite! They’re soft and fluffy on the inside with an amazingly crispy crust. Plus, they’re quick and easy to make too!
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I first came across Butter Swim Biscuits several years ago, probably on Pinterest.
The unique name, of course, caught my attention. And when I realized that the biscuits were baked “swimming” in butter, I was so intrigued and knew that I had to make them!
Of course, the whole family approved of the recipe and thought they were amazing. No surprise there!
Then I got the idea to add some garlic to the butter for a sort of garlic bread biscuit. And goodness, we loved it even more than just the plain version!
Why I Love This Biscuit Recipe
- Easy to Make. No need to roll the dough like traditional biscuits!
- Made with Pantry Staples. Uses basic ingredients, most of which you probably already have on hand.
- Quick Biscuit Recipe. Take just minutes to mix up and are ready in around 30 minutes. Perfect for busy days!
- Family Favorite. My kids fight over these, so be prepared!
- Pairs Well with Most Meals. We especially love these with soup and salads, but they are great with eggs too!
- So Buttery and Delicious. These biscuits are practically oozing with butter. And that crispy edge? It’s the best!
WATCH VIDEO: LEARN HOW TO MAKE THIS RECIPE
Fluffy Garlic Butter Swim Biscuit Ingredients
- Butter. I prefer to use salted butter. If you use unsalted you’ll want to add a little extra salt to the recipe.
- Garlic powder. Or you can substitute with 1 tsp. garlic granules.
- Dried parsley.
- Flour. You’ll want to use all-purpose flour.
- Sugar. Helps to give the biscuits their tender texture.
- Baking powder. Contributes to the biscuit’s rise and makes them nice and fluffy.
- Salt.
- Buttermilk. Storebought buttermilk gives the best results, but you can also make your own by stirring 2 tablespoons of white vinegar into 1 3/4 cup of regular milk.
How to Make Butter Dip Biscuits
STEP 1: Combine 1 teaspoon of dried parsley into the melted butter and garlic powder. Pour into an ungreased square baking dish.
STEP 2: In a medium bowl, mix together the flour, sugar, baking powder, salt, and remaining parsley.
STEP 3: Pour in the buttermilk and stir until the batter thickens.
STEP 4: Pour the biscuit batter into the dish on top of the butter and spread in an even layer.
STEP 5: Cut the dough into 9 squares using a sharp knife.
STEP 6: Bake for 20-25 minutes at 425 degrees or until the top is lightly brown.
STEP 7: Allow the biscuits to cool slightly before serving. This will allow them to fully soak up all the butter and be perfectly delicious!
FAQ & Expert Tips
- Cast Iron. Instead of a glass baking dish, you can use a small cast iron skillet.
- Best Enjoyed Warm. These are best when they are freshly made, straight from the oven.
- Reheating. If you have leftovers, you can reheat them in the oven or microwave until they are warm.
- Storing. Keep in an airtight container in the fridge for 2 to 3 days.
- Freezing. Can be frozen for up to a month. Wrap completely cooled biscuits in plastic wrap or foil before placing them in a freezer-safe bag. Allow biscuits to thaw completely before eating.
Why are they called butter swim biscuits?
Because they are literally swimming in butter as they bake. This type of biscuit is also sometimes called Butter Dip Biscuits or Butter Float Biscuits.
Can I substitute the buttermilk?
Real buttermilk will give you the best results. But I have often made these biscuits using homemade buttermilk and they turn out delicious as well. To make the homemade buttermilk, just add 2 tablespoons of white vinegar to 1 3/4 cups of regular milk.
More Recipes You’ll Love
- Cream Cheese Potato Soup with Ham
- Sour Cream Chicken Skillet Enchiladas
- Super Easy Sloppy Joes from Scratch
- Easy Vegetable Beef Soup
Garlic Butter Swim Biscuits
Ingredients
- 1/2 cup salted butter melted
- 1/2 tsp. garlic powder (see Notes below)
- 2 tsp. dried parsley divided
- 2 1/2 cups flour
- 1 tbsp. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 3/4 c. buttermilk (see Notes below)
Instructions
- Mix garlic powder and 1 tsp. dried parsley into the melted butter. Pour into an ungreased 8×8 or 9×9 glass baking dish.
- In a medium mixing bowl, combine flour, sugar, baking powder, salt, and 1 tsp. dried parsley.
- Add buttermilk and stir until a thick batter is formed.
- Pour batter into baking dish, on top of the butter. Spread evenly. It’s okay if some of the butter gets on top of the batter.
- Use a sharp knife to cut the dough into 9 squares.
- Bake at 425 degrees for 20 to 25 minutes. When finished, the top of the bread should be lightly browned.
- Allow to cool slightly before eating.
Notes
Shauna Payne
Can you double the recipe to put in a 9 x 13 pan? Will the baking time he different if you do this?
Lydia Beiler
I’ve never tried it, Shauna, but I think you could as I frequently double similar recipes without an issue. I’m not sure how it would affect baking time, but I would probably just start checking them at 20 minutes just to be safe and then go from there. Sometimes it doesn’t seem like a doubled recipe takes any longer to bake, although I’m not sure why.
Cari
Just came back to say I made these again tonight…but in muffin pans! I split the garlic butter and then dough/batter between 12 muffin cups and baked at 425 for 20 minutes. Came out perfectly!
Lydia Beiler
Great to know, Cari! Thank you!
Karen Feigenbaum
I make Butter Swim biscuits fairly often but never thought of adding garlic powder and parsley flakes to the butter! Defintely going to next time I make them. Thank you for the tip!
Lydia Beiler
You are welcome, Karen! We think it’s a fun twist and make it kind of like a garlic bread. So tasty!
Cari
These are amazing and so easy! They remind me of cheddar bay biscuits, but better! Have you tried adding cheese to them? I think I’ll try that next time I make them.
I never have buttermilk, so anyone looking for the ideal replacement – mix 1¼ cups milk and ½ cup sour cream or plain greek yogurt and use that. The biscuits were perfect!
Lydia Beiler
Ah, they would be similar to cheddar bay biscuits. Never thought of that! I haven’t tried adding cheese, but I don’t know why you couldn’t. I’m sure it would be delicious! May have to experiment myself because now you have me curious.
And thanks for the additional buttermilk substitute idea. Always helpful!
Sharon Seliskar
Oh my gosh. I love these! I really like most of your recipes! Do you have a cookbook? If not you should publish one. I have way too many papers! Happy Easter
Lydia Beiler
Aw, you are so kind, Sharon! I don’t have a cookbook, although it is something that I may do eventually. I think it would be fun, but just not enough hours in the day. A belated Happy Easter to you as well!