Butter Swim Biscuits

Step 3: Cut in the Butter

Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see tiny bits of butter — these pockets are what make your biscuits flaky.

💡 Tip: Don’t overwork the dough. The butter needs to stay cold so the biscuits “swim” in buttery layers as they bake.

Step 4: Add Wet Ingredients

Make a small well in the center of the flour mixture. Pour in:

• ¾ cup cold buttermilk
• 1 teaspoon vanilla extract (optional)

Gently fold the mixture together using a spatula or wooden spoon until just combined. The dough should be slightly sticky but manageable. If it’s too dry, add a teaspoon of buttermilk at a time.

Step 5: Shape the Biscuits

Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half once or twice to create layers — this step enhances flakiness. Then, use a round cookie cutter or a glass to cut out your biscuits. Gather the scraps, gently pat again, and cut more biscuits.

Step 6: Prepare for Baking

Place the biscuits on your prepared baking sheet, leaving a little space between them. Brush the tops lightly with melted butter. Then, spoon 1 teaspoon of melted butter around the base of each biscuit — this is where the “swimming” effect comes in. As the butter melts, it creates those signature buttery pools around each biscuit.

Step 7: Bake

Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and the edges are lightly crisp. Keep an eye on them — you want a golden, buttery finish without burning.

Step 8: Serve Warm

Remove the biscuits from the oven and brush the tops with a little more melted butter if desired. Serve them warm. These biscuits are perfect plain, with jam, honey, or even alongside a hearty soup or stew.

Tips for Perfect Butter Swim Biscuits

1. Keep everything cold: Cold butter and cold buttermilk are key to flaky, tender biscuits.
2. Don’t overmix: Overworking the dough develops gluten and makes the biscuits tough.
3. Layering is everything: Folding the dough helps create light, airy layers.
4. Butter pools: The “swim” of butter at the base is what gives these biscuits their signature indulgence.

Final Thoughts
Butter Swim Biscuits are simple yet indulgent. Their golden, flaky layers and buttery pools make them irresistibly comforting. With just a few basic ingredients and careful attention to layering and buttering, you can create a bakery-style treat at home that will impress your family and friends.

Serve them hot, watch the butter melt, and enjoy each bite of buttery bliss!

If you want, I can also create a shortcut version for faster baking that still gives that buttery “swim” effect—perfect for busy mornings.

Do you want me to make that version too?