Name: Breakfast Butter Swim Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 Tbsp baking powder; ½ tsp salt; ½ cup cold unsalted butter, cubed; ¾ cup milk (dairy or plant-based); 3 Tbsp melted butter (for basting); Optional: 1 Tbsp honey or sugar

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I absolutely love how these Breakfast Butter Swim Biscuits combine flaky biscuit layers with pools of melted butter—perfect for soaking up syrup or jam. They’re buttery, tender, and ready to start my morning in the coziest way.

Breakfast Butter Swim Biscuits

Why You’ll Love This Recipe

I adore this recipe because it’s delightfully simple yet decadent. With minimal ingredients and no fuss, I can whip up biscuits that practically swim in butter. They’re rich without being heavy, and they pair beautifully with both sweet and savory toppings. Whether morning coffee calls or brunch guests arrive, these biscuits deliver comfort on a plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup milk (dairy or plant‑based)
3 Tbsp melted butter (for swimming/basting)
Optional: 1 Tbsp honey or sugar (for slightly sweet flavor)

directions

Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and honey or sugar if using.
Add the cold cubed butter and use a pastry cutter (or two forks) to cut it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.
Pour in the milk and gently stir until just combined—avoid overmixing.
Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
Brush the tops generously with melted butter.
Bake for 12–15 minutes until golden brown and puffed.
Immediately after removing from the oven, brush with another layer of melted butter so they’re “swimming.”
Serve warm and let the buttery pools soak in or drizzle with syrup, honey, or jam.

Servings and timing

Servings: Makes about 10–12 biscuits (2–3 dozen small ones depending on cutter size)
Total time: approx. 30 minutes
- Prep: 10 minutes
- Bake: 12–15 minutes
- Rest & Brush: 3–5 minutes

Variations

I stir in 1 tsp garlic powder and 2 Tbsp chopped chives into the dough for savory breakfast biscuits.
For a sweet twist, I add ¼ tsp cinnamon and top with a sprinkle of sugar before baking.
Sometimes I fold in ½ cup shredded cheddar for a cheesy, golden biscuit.
I swap half the all-purpose flour with whole wheat or oat flour to add fiber and a nutty flavor.
To make mini sliders, I halve the biscuit size and serve them with bacon, egg, and cheese.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, I separate layers with parchment and warm in a 350 °F (175 °C) oven for about 8–10 minutes until hot. For freezer storage, I let cooled biscuits freeze on a tray, then transfer them to a freezer bag—they last up to 2 months. I reheat them straight from frozen in the oven at 350 °F for 15 minutes.

FAQs

How can I keep the biscuits extra flaky?

I make sure the butter and milk are cold and handle the dough as little as possible. Chilled butter pockets create those delicious layers when baked.

Can I use salted butter instead?

Yes—I often use salted butter, but I reduce added salt in the dough by half to balance the flavor.

What milk alternatives work well here?

I’ve used almond milk, oat milk, and soy milk—any unsweetened variety works just fine and yields tender biscuits.

Can I make these ahead and freeze before baking?

Absolutely—I assemble and cut the biscuits, flash-freeze them on a sheet, then store frozen raw biscuits in a bag. I bake them directly from frozen, adding a couple of extra minutes to the bake time.

Do I need to brush twice with butter?

The first brush helps the tops turn golden and crisp; the second brush right out of the oven gives that buttery “swim” finish and keeps them moist.

Conclusion

These Breakfast Butter Swim Biscuits have become my go-to for effortless indulgence. They’re quick to make, endlessly customizable, and perfect for breakfast or brunch. Whether I’m craving something buttery-sweet or savory-cheesy, these biscuits have me covered—and I’m betting they’ll become a morning favorite in your kitchen too.