Those look like buttery, golden “Butter Swim Biscuits”—soft and fluffy inside with a crisp, deeply browned, buttery top. Here’s a recipe that should give you a very similar result.
🧈 Classic Butter Swim Biscuits
Makes: 9–12 biscuits
Prep: 10 minutes
Bake: 25–30 minutes
Ingredients
- 2½ cups (315 g) all-purpose flour
- 4 tsp baking powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 cups (480 ml) buttermilk
- ½ cup (1 stick / 113 g) butter, melted
- 2 tbsp melted butter, for brushing
- 1 tbsp honey, optional
Instructions
- Heat the oven to 450°F (230°C).
- Prepare the pan: Pour the ½ cup melted butter into an 8×8-inch baking dish. Make sure the bottom is completely coated.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add buttermilk: Pour in the buttermilk and gently stir just until a soft, sticky dough forms. Don’t overmix.
- Add to the pan: Spoon the dough directly over the melted butter. Gently spread it toward the edges with a spatula.
- Score the biscuits: Use a knife to lightly cut the dough into 9 squares. This makes them easier to separate after baking.
- Bake: Bake for 25–30 minutes, until the top is puffed and beautifully golden brown.
- Finish: Brush the hot biscuits with the remaining melted butter. If you like a slightly sweet finish, mix the butter with a little honey before brushing.
- Rest: Let them cool for about 5–10 minutes, then cut or pull apart.
⭐ For biscuits like the picture
- Use full-fat buttermilk for the softest interior.
- Don’t overwork the dough—it should look somewhat rough and shaggy.
- Bake until the top is deep golden brown, not just lightly colored.
- For an extra-crispy buttery bottom, use a metal baking pan rather than glass.
- Serve warm with butter, honey, sausage gravy, or alongside your beef stew and mashed potatoes.