Butter Swim Biscuits – soft and tender buttermilk biscuits baked in butter. You get a crispy golden crust and a soft and buttery center.
I love biscuits of pretty much any kind. It started with my Easy Biscuit recipe, which is a must try and as the name suggests, just so damn easy! But then there are the classic buttermilk biscuits, which involve rolling out the dough and cutting into circles.
Cookies can be tricky, but this is one of those foolproof recipes, no rolling, no kneading, no special cutters… anyone can make these!
Butter Float Cookies
So what are these? They’re a cookie you bake in an 8-inch baking dish, and they’re literally swimming in butter. Instead of cutting the butter into the flour like you do with traditional cookies, you simply melt it in the pan and bake the cookies in the butter.
The dough just absorbs it as it cooks, you can get perfect cookies. Plus, you get those crunchy, golden, buttery edges that are just amazing. I first saw this recipe on Simply Texas when I first started blogging and just had to try it. I’m not sure how it took me so long to post the recipe here though.
what you will need
- butter
- all purpose flour
- baking powder
- granulated sugar
- Kosher salt
- buttermilk
Don’t have buttermilk? Don’t worry, you can make your own! Mix 2 cups of milk with 3 tablespoons of white vinegar. Stir and let stand 5 minutes before using in the recipe.
How to Make Butter Float Cookies
Be sure to scroll down to the recipe card for measurements and full instructions!
- Preheat your oven to 425º. Dice the butter and place in the bottom of your 8-inch baking dish. When the oven is almost hot, place the pan in the oven and melt the butter and heat the pan. Be careful not to burn the butter.
- Meanwhile, whisk together the flour, baking powder, sugar and salt.
- Pour in the buttermilk and stir with a wooden spoon. Just don’t overwork the dough, once it comes together it’s good.
- Pour into the casserole dish with the melted butter.
- Using a knife, cut the dough into 9 biscuits. This allows the butter to seep into the crevices and not just stay around the edges.
- Bake for 25-28 minutes until golden brown and cookies are cooked through.
- Remove from the oven and let rest 5-10 minutes to allow the butter to absorb into the cookies before slicing to serve.
How to store cookies
If you have leftover cookies, you simply need to cover them with plastic wrap or foil and leave at room temperature for 2-3 days. You can store in the fridge for 3-4 days. They’re best served warm, so you can reheat them in the microwave or return the pan to a warm oven to reheat.
Did you know you can freeze cookies? Once they’re completely cool, it’s best to wrap them individually and then store them in an airtight container. Then you can just take one out and let it thaw overnight in the fridge or on the counter. A great addition to breakfast on a busy morning.
Recipe tips & variations
- These really are best served warm, so don’t make them too far in advance. You should let them steep for 5-10 minutes after they come out of the oven, but they’re good to go after that.
- Serve them with mixed berry jam or prepare them for your favorite cookie and gravy recipe. Or use them in a Sausage & Egg Breakfast Sandwich. So many great options.
- This is a simple shortbread cookie, but you could mix and match the flavors! Add 1/2 cup shredded cheese or chopped jalapenos, mix in your favorite herbs – lots of ways to mix these to match what you’re serving them with.
- Try to use aluminum-free baking soda if you can find it. Most baking soda in the US contains traces of aluminum, which can cause a bitter or weird aftertaste for some people. Most of the time you can’t tell, but when it’s included in a recipe like this without a lot of other flavors, people will sometimes notice.
preparation time
10 mins
cooking time
25 minutes
total time
35 minutes
Ingredients
-
1/2 cup unsalted butter
-
2 1/2 cups all-purpose flour
-
4 teaspoons aluminum-free baking soda
-
4 teaspoons of sugar
-
2 teaspoons kosher salt
-
2 cups buttermilk (see notes)
instructions
- Preheat your oven to 425º. Dice the butter and place in the bottom of your 8-inch baking dish. When the oven is almost hot, place the pan in the oven and melt the butter and heat the pan. Be careful not to burn the butter.
- Meanwhile, whisk together the flour, baking powder, sugar and salt.
- Pour in the buttermilk and stir with a wooden spoon. Just don’t overwork the dough, once it comes together it’s good.
- Pour into the casserole dish with the melted butter.
- Using a knife, cut the dough into 9 biscuits. This allows the butter to seep into the crevices and not just stay around the edges.
- Bake for 25-28 minutes until golden brown and cookies are cooked through.
- Remove from the oven and let rest 5-10 minutes to allow the butter to absorb into the cookies before slicing to serve.
Remarks
If you don’t have buttermilk, mix 2 cups of milk with 3 tablespoons of white vinegar and let sit 5 minutes before using.
Nutritional Information
yield
9
serving size
1
amount per serving
calories 247total fat 11gSaturated Fatty Acids 7gtrans fat 0gunsaturated fat 4gcholesterol 29mgsodium 602mgcarbohydrates 32gfiber 1gSugar 5gprotein 6g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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