Butter Swim Biscuits

I (82 year old male) followed this recipe as printed, and turned out exactly as pictured. My first time at biscuits and the flavor is sooo good. PERFECT I split the first one and place a chunk of cheddar cheese in between that melted. OMG. Thanks for this easy & flavorful recipe. Dale P

I just submitted a review--they were fabulous!

Loved the recipe. Followed it almost exactly the first time except at 425 which works better at our altitude of 5000' and it was delicious. Wanted to see how it would be in a cast iron frying pan, 10" with butter melted on stove top and pan warmed up. It was terrific with a great crusty bottom. Again at 425 rather than the 450 called for. 5 stars both times.

Definitely buttery and flavorful. My wife thinks I’ve stumbled onto something here. Easy to make. Didn’t have a sifter, but it came out great!!

I baked it on convection for 29 minutes. So FLUFFY and Very Yummy. Sorry, I still put butter on my Piece:) I've made it two days in a row for family and will definitely be making it many more times:)

WOW!!!! These biscuits were amazing. I need to double the recipe net time. I had a thought and I drizzled a little honey over the top. I swear to goodness they taste just like the biscuits from Willie's Chicken in NOLA. Yummmy!!

These biscuits were fabulous and so very easy!! Don't understand the reviews saying there was too much butter as these were perfect. I wouldn't change a thing, will make again and again, and have had to give out the recipe multiple times!

We loved these. They couldn't have been any easier to make and very short time from start to finish. Can't wait to try these with sausage gravy.

Awesome, pared with country sausage gravy! 1st time making biscuits. It was an easy recipe to following. Couple notes to remember....1. Its sticky dough so it won't pour out of the bowl, scrape and spread...I used a spatula. 2. When taken out of oven, let the biscuits rest 5 minutes after to allow butter to absorb. Deliciously buttery!

I do not want to be rude but these were awful. I will not make these again. They were gooey and tasted “undone” after 30 minutes in a 450* oven.

These biscuits are so quick and delicious! I'm not one to take the time to roll out biscuits. These are a wonderful alternative! I have made them exactly as stated in the recipe and have also added garlic salt and shredded cheddar cheese for a variation of those cheddar biscuits at a popular seafood chain restaurant. They are swimming in butter before you bake them and when they come out, but all of that deliciousness is absorbed into the biscuits within a few minutes. Yum! (garlic cheddar pictured)

These biscuits were very easy and delicious! Will be making again

I made these and they were amazing! The second time I added garlic powder and a cup of shredded sharp cheddar cheese and man oh man it leveled it up!!!

This recipe is super easy and the biscuits were definitely buttery! I added shredded cheese to my first batch - next time around, I may add chives and/or garlic to make these a bit more interesting. CAUTION - be sure these are fully cooked. I pulled mine out of the oven at the given time because they "looked" done, but the center was uncooked and was just nasty when I went to cut the center piece!

So easy! This is a keeper! Very good.

These are very easy to make and are super good. Just know that they are more cake like in texture then i thought they'd be. I'd make them again

I made this gluten free and it turned out great! Most biscuit recipes end up dry and flat when using GF flour, but not this one. I used a GF All-purpose blend with Xanthan gum included. Since the pandemic started, I've made these at least three times. They also freeze well, so I can eat what I want now and freeze the rest for later. One note of caution - don't wait to bake them once the flour mix has been put into the butter. If you do, the butter seeps through and makes the whole thing soggy. If you can't bake right away, wait to put the dough in the melted butter bath until just before baking.

Didn’t change a thing!

Easy and delicious! I am on a low salt diet so I ditched the salt and reduced the baking powder to 3 teas. Sooooo good!!!

Oh my word!!! I found this recipe less than a month ago and I’ve made these several times since! Just the best biscuits ever!!

Excellent idea. I was going to get a picture, but I couldn't stop eating them.

It's really yummy! Even though it seems like a lot of butter at first, the butterness in the end result is perfect. Add your favorite jam or topping and you have a wonderful breakfast or dinner treat. I Used gluten free flour and it turned out great. Worth baking!!

I followed the recipe as written they came out ok but the next time I’ll add a little more buttermilk when I done recipe as is it wouldn’t just pour into the pan.

My family and I enjoyed the biscuits. It cooked perfectly and enjoyed the soft center and crunchy bottom. I would make it again.

Easy, quick, and yummy!

A little too much butter. Will cut in half the amount of butter next time..

I made this first time today and because I have a sweet tooth I put a dollop of raspberry jam down the centre of some of them Mmmm mmm mmm!

Great recipe, the biscuits had a nice crust and were soft on the inside. I followed the recipe exactly on the first round and for the second I used self-rising flour in lieu of the all purpose, baking powder, salt &sugar. The family liked the second batch much better.

These were so delicious. I was a little hesitant since one reviewer said they were gooey. They were perfect. Cooked in cast iron skillet and they turned out so crispy and fluffy. A winner!

I followed the recipe almost exactly, and they came out alright. There’s none of the layered flakiness that I really love about biscuits where you painstakingly mix in slivers of cold butter. These biscuits are pretty cake-like and fluffy in texture. Also there’s a delicious butter flavor around the edges, but not so much in the middle of the biscuit! But they are quick and easy and the result is definitely a biscuit, so if you’re in a pinch for time, it’s not bad. I’m glad I tried out this recipe, but I think I’ll stick to traditional recipes going forward.

I followed the recipe but used a 10.5" x 7.5" pan. The biscuits came out just like the picture and were delicious!

These were so good and super easy to make. They had more flavor than I expected they would based on the few ingredients. Based on other reviews, I did cut the butter in half, which was perfect.

So buttery and so good. Made in no time at all. No changes.

Tried this;not what I expected. Will not do again.

These were absolutely fabulous!!! I made two batches because I needed to use my buttermilk. They are sticky but do not be afraid to get your hands right in there. I stayed with recipe as written. You will not be disappointed!!!

Soooo good. Especially great with some honey drizzled on top.

I didn’t realize I had to put the butter in the bottom of the pan and instead mixed it in. It only took 14 minutes to bake and tasted amazing. I didn’t have buttermilk so used 1/8 cup vinegar and the ready

Perfection!

This was an easy recipe to prepare! The textire is more cake like than biscuit but the taste is delicious. I would say you can use these with dinner items but also with breakfast. I had some leftover and made biscuits and gravy. It was yummy!

Easy bubbly melty

Oh, Holy Mama, were these ever good! I'm an experienced biscuit baker, but these take no special skill to bake up perfectly. They did such a massive oven rise that the butter spilled over (wish I had placed a drip pan underneath a bit sooner), but they came out just as fluffy and beautiful as any biscuits I've ever baked. With this little time and effort involved, I don't see much of a downside to baking these up regularly.

Wonderful! I realized at the last minute I didn’t have the required baking dish, so I used a muffin tray instead and just evenly distributed everything among 10 muffin slots. Baked for 20 minutes at the 450 and they came out a beautiful golden brown. As for taste and texture, they are almost exactly like the biscuits you get at Popeyes. I love those, so I loved these, too. Perfect little chewiness on the outside and pillowy soft on the inside. I will definitely be making these again - and using the muffin tray to do it!

I made these biscuits last night to have with dinner. I changed AP flour to SR, so I skipped all other ingredients except the buttermilk and butter. I used salted butter instead of unsalted. They were wonderful. I will definitely make these biscuits again, and again. ??

Love these biscuits. So easy to make. The best part is the outside crust.

So easy and delicious. Some say they were "gooey", well, bake them longer and they won't be gooey. Not all ovens are the same and some will take longer in the oven to get the same great results. But these are quite good. I did not add the additional salt since I use salted butter and they were perfect! My family loves them and ask for them often. You can also tweak this recipe by adding herbs of your choice, garlic, cheese, jalapeno's, etc.

My daughter made this last night for dinner, followed the recipe exactly and it was awesome. I am going to try it next, it will go good with some butter (yep more butter) and jam.

I followed the recipe exactly. It’s very easy! I was a bit worried when my “dough” was more on the batter side than doughy. I wanted to add more flour, but I didn’t since it’s the first time to make this. They didn’t need more flour after all! They aren’t “pretty” but I was using them as a base to pour gravy over, so appearance didn’t matter. They taste good and were relatively quick, so I am happy!

Really very good ! Simple to make. Will go back to this one again!

good biscuits, super easy, but next time i will cut butter to half...just too greasy for my liking

I have made these biscuits but the recipe I had used biscuit mix. They are truly delicious, but they are incredibly greasy--swimming in grease greasy. I cut back the 1/2 cup of butter to 1/4 cup. They are still delicious, and I may cut the butter back a little again next time I make them.

I was taken by the title! As one who loves to bake (and who doesn’t love a biscuit) it was a “must try.” My husband and I just had a taste as they were warm from the oven...a recipe I will enjoy finding ways to use and elaborate on...and so easy...thank you! Shirley Harris NC

These are really good! But I make them with Self-Rising Flour, leave out the salt, baking powder and sugar! Easy-peasy!

I don’t know what I did wrong, followed the recipe but mine were tough.

Yuck!

followed recipe and mixture extremely dry. Had to spoon into buttered dish and didn't look like picture accompaning the recipe.

Not a review, but a question. Is this recipe intended to be baked as one giant biscuit it and then cut in to squares or am I missing something? I’m sure it would work all right, I have just never seen it done like this.

Excellent. I made in my cast iron skillet. Have added garlic and grated cheese. Melted butter in skillet and added dough mixture. Baked at 400 degrees for approximately 30 - 40 minutes.

Excellent recipe! These biscuits come out very buttery and almost sponge-like in texture. Based on the feedback from my kids, they will become a regular part of our breakfast rotation. One important tip: as the dough rises in the oven, it will displace some of the butter, so either use a baking sheet under the dish to catch the overflow or use a pan that is tall enough to hold everything while the dough rises.

I read the reviews before I made it tonight and made adjustments.... 1. several reviewers said it was bland so I added some sugar, more salt, some garlic powder and fresh chopped rosemary. The batter was really runny so next time I would meter in the buttermilk so it looked more like the batter in the video. I baked it until the top was crusty and a wooden skewer came out dry. Temp in the oven was between 420 and 450 (we are at altitude. ) It turned out yummy! Make sure you cook it until the top and bottom were crusty ... the best part.

After reading the recipe I thought that with so much baking in butter they’d be delicious. They were basically flavorless and heavy. After 35 minutes of baking were nicely browned on top but doughy and heavy throughout. There was no flakiness or buttery flavor.

These biscuits are easy and very flavorful. The only reason I took off a star is because using a bench scraper to make indentations is useless. Just bake and cut when the biscuits are cooked. Word to the wise - of you double the recipe, you don't need to double the baking powder. Just keep it the same and double everything else. Bake in a 9x13 on top of a baking sheet covered in foil to catch butter drips. These freeze & reheat very well. My family loves them.

This is the easiest biscuit recipe ever, and the results are fantastic. I made this to accompany a French cassoulet, and it was perfect. My husband ate half of them in one sitting and said they were the best biscuits he's every had.

I thought it was excellent - had to cook longer than called for but waited for toothpick to come out clean and tops browned - maybe additional 10 or 15 mins - not insubstantial! It isn’t much different in butter than normal biscuits anyway so didn’t feel overly buttery. I don’t see the need to divide them with scraper because the dough just runs together anyway. Taste is very much like KFC biscuits but moister and more fluffy. Going to add more sugar and try with strawberry topping next.

I made these inirin skillet and they were a huge hit. Flavorful and crunch yet fluffy

I made the recipe as is. I liked it, no doubt. However, this recipe does not uses the traditional biscuit dough technique so do not expect it to be so in texture in the final result. I found them dense and a bit on the gummy especially as they cooled off. They were fluffy though. The flavor was OK too. The outer layer browned nicely at the 25 minute mark. This recipe is good if you are in a pinch. Is not bad. Just if you like a true biscuit texture then go with the traditional method/recipe if you have mastered the mixing and the kneading part. I used dehydrated buttermilk which is a life savior. I baked my biscuits in a rectangular pan and I got 8 nice portions. Will be my go to recipe in a pinch!

I will never buy store bought biscuits again! These are awesome especially with honey or jelly! Very quick and easy to make and delicious!

Very tasty and a keeper. The bottom was crunchy and the rest was soft. Will have in my bread saved recipes.

They were very tasty I will definitely make them again I had to improvise and make my own buttermilk. I will recommend this recipe to friends and family

I made this today. Like some others, I reduced the butter and they came out just fine. For the reviewer having problems with the ingredient amounts, Allrecipes will tell you that, even though you change the servings, and the ingredients adjust accordingly, the directions do not change. You have to figure that out for yourself.

Made these tonight and followed the recipe and they turned out great. Ate one to make sure it was good...now waiting to have another with homemade strawberry jam lol!

I cooked mine in a cast iron skillet.I put the butter in the skillet and the skillet in the oven while the oven preheated. I didn’t have enough buttermilk so I used sour cream for the remainder of the buttermilk. The bottom crust was very crunchy which I liked. The only thing that was missing was sausage gravy!! The person who said the dough was crumbly must not have used the correct amount of buttermilk it used too much flour. The dough was perfect!

I did not make any changes, but will next time. Need to use the 9 inch pan, less milk, baking pwd and salt. They were good, but a little salty and the "moist dough" was more of a "thick batter". Family liked them though. will make them again with a few minor changes.

I used White Lily Summer Soft Wheat flour, outstanding results; this is a light baking flour.

These baked up so pretty, with a flaky golden-brown crust, nice depth, and cooked within the expected 25 minutes. That said, in spite of how pretty they were I just didn't like them. There's no flavor other than butter, and given they floated on top of 1/4 pound of melted butter, I thought that was just way too much. They're missing something: adding more sugar might be good, as a dessert shortcake or bread pudding(?). Maybe fresh dill, as a savory or garlic for pull apart knots(?). I don't know what's missing, but I doubt I will make them again as instructed. As an aside, being an inexperienced cook, necessity made me brave enough to experiment and create my own buttermilk from whipping cream and white vinegar. I was rather happy with the way THAT turned out- I mean really, how hard could that part be? But all in all, I didn't really care for them. Too greasy, heavy, and bland.

So delicious and very easy. My new go-to biscuit recipe: flaky, buttery, delicious and nearly three inches tall!

I followed the recipe exactly and the batter was like a cake so I added another up of flower. There was no way I could score it. It was still gooey. I baked it and had to add time but it still was not done A waste of butter and flour.

When cutting the dough before baking I sprayed the bowl scraper that I used to cut the dough with a non stick spray. Worked great! I also spread the butter completely over the top of the dough before baking for a nice brown top.

Turned out great! Very buttery.

First time making biscuits. After reading reviews I decided to add 1/4 teaspoon of garlic powder–very good! Easy to make. Will definitely make again.

Delish! Kiddies love them and want more butter. I like them like this. Very good.

Yes I had to use powdered milk and 1 tsp. lemon juice to make buttermilk. Because I was out of regular milk, but the biscuits turned out delicious. I will definitely make the biscuits again. Shared the receipe with my daughter.

after reading others results that made this recipe, I used the same recipe but before i baked it i stirred i a mixture of cinnamon & sugar in a swirling motion, make a delicious desert

I made these with gluten free flour and they were delicious! Super super easy. Served them with gf sausage gravy. The crusty bottom was a nice surprise. Definitely recommend!!

the first time I made them I made them like the recipe said they were alright nice on the outside a little spongy on the inside could you use a half a teaspoon more of salt, so the next batch I took half the melted butter and mixed the flower and added half teaspoon of salt baked at 20 minutes they came out great

I made this twice, once with unsalted butter per the way it is written, the second time with salted butter. My family and I all enjoyed it better with the salted butter.

These are so delicious! I'm going to add sharp cheddar cheese & chives or green onion next time when I make them to have with stew/soup

So easy and came out great!

Oh my! So easy and incredibly delicious. For anyone who likes texture, bake an extra 5 minutes for a crispy outside and fluffy inside!

I made these a few weeks ago and followed the recipe exactly. They were delicious! Today, I made them again, but in a cast iron pan and I added some Old Bay seasoning and cheddar cheese. Came out great again and so yummy.

This is an excellent recipe! No rolling out the dough is why I wanted to try.

I made and they were great!!! I posted on my Facebook to my friends thank you so much for the recipe!

These are soooooo Gooooood

Only thing I didn't do is use a 8x8. I used one just a bit smaller. Don't do this. It over flowed, but it still came out delicious. Loved it.

excellent

These too good. Easy and fast. Used 2percent lactose free milk instead of buttermilk. Still came out great. Melted the butter, and baked in the same cast iron pan to save on dishes. Served with sausage and gravy. Alittle strawberry rhubarb jam on a piece. Heaven.

Easy to prepare and delicious

This recipe was easy to execute and came out well. i will say that the biscuits came out a bit heavy but were soft and had good flavor. I think 4tsp of baking powder is a bit much i will try again and decrease the baking powder. I will also try in a cast iron skillet. overall a good biscuit

After I almost burned the house down because the batter spilled all over onto the bottom of the oven and caught on fire, I will use a larger pan and less butter (1/4 cup is plenty). If you use a pyrex pan lower the temperature to 420 and bake it for 25 minutes. Pyrex cannot withstand temperatures exceeding 400 as the pyrex will explode. This recipe does better in a metal or cast iron pan. I will use it again for a quick biscuit; however, like other reviewers have mentioned, you do not get the layering you do in a rolled biscuit.

These are so delicious and so easy to make!