Kayla H's Honey Butter Swim Biscuits seen from above in a baking pan
Kayla H's Honey Butter Swim Biscuits stacked on a plate
Kayla H's Honey Butter Swim Biscuits seen from above in a baking pan
Kayla H's Honey Butter Swim Biscuits seen from above

Honey Butter Swim Biscuits

Updated on October 30, 2026
Not Yet Reviewed
Kayla Hoang - Headshot
Recipe by
Kayla Hoang
Contributor

Butter swim biscuits have a texture that’s a cross between the fluffiest drop biscuits and a skillet cake with crisp-crunchy edges. While in most biscuit recipes, cold butter is worked into dry ingredients, in this recipe all the butter is melted in the pan, then the batter is spread into the pan, where it “swims” atop the butter.

Test Kitchen notes:
  • Surprised to see a bit of oil in the biscuit dough? A small amount ensures the biscuits stay moist even at room temperature.
  • A metal pan is best for this recipe; we tested both glass and ceramic pans, and neither produced a crisp crust.
  • Why brush honey on the biscuits halfway through baking and not at the outset? Honey burns easily, so applying it partway through allows the honey to caramelize into a deeply golden brown (but not burnt) crust.
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Instructions

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  1. Preheat the oven to 450°F with a rack in the center. Place the butter in a metal 8" square pan.

  1. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center of the flour mixture and pour in the buttermilk and oil. Using a flexible spatula, stir until just combined, with no dry streaks remaining. Set aside to rest for 5 minutes (the batter will thicken and puff).  

  2. While the batter rests, place the pan with the butter in the oven until the butter is melted and bubbling, 4 to 5 minutes. (It’s OK if the butter browns slightly around the edges but don't let it take on too much color.) 

  3. Remove the pan from the oven and immediately transfer the batter into the center of the hot pan. Use a flexible spatula to spread the batter into the corners of the pan; as you spread the batter into an even layer, press it down in some areas to encourage the butter to flow over the top and pool on the surface. 

  4. Use a bench knife to score the batter (your knife should reach the bottom of the pan) into 9 large or 12 smaller biscuits. Go over the score marks a second time to ensure they’re defined.  

  5. Bake the butter swim biscuits for 13 to 15 minutes, until risen, set, and light golden on top. Remove from the oven and drizzle the honey evenly over the biscuits. For the most even coverage, use a pastry brush to spread the honey over the surface of the biscuits.  

  6. Return the pan to the oven and bake for another 8 to 12 minutes, until brown. Remove from the oven and let cool for about 15 minutes in the pan to allow any remaining butter to absorb.  

  7. While the biscuits are still warm, use a serrated knife to slice through the score marks and separate them. If you’re not serving the biscuits promptly, transfer the biscuits to a wire rack to prevent the bottoms from becoming soggy. 

  8. Store leftover butter swim biscuits, well-wrapped, at room temperature for up to 3 days; freeze for longer storage. See reheating instructions below.

Questions Bakers Ask

What's the best way to reheat butter swim biscuits?

To reheat leftover room-temperature biscuits, tightly cover the biscuits in their pan with foil or wrap individual biscuits with foil; heat at 350°F for 5 to 10 minutes, until warmed through. To reheat frozen biscuits, thaw in the refrigerator overnight, then heat (still wrapped in foil) at 350°F for 15 to 20 minutes. 

Why are these called "butter swim" biscuits?

These Southern-style biscuits are baked in a generous amount of melted butter — so much so that the biscuits look like they are "swimming" in butter. The result is richly flavored biscuits with a crisp crust and tender interior. 

What's the difference between Buttermilk Biscuit Flour Blend and Self-Rising Flour?

Buttermilk Biscuit Flour Blend contains real powdered buttermilk, which adds tenderness to these biscuits and additional depth of flavor. Self-Rising Flour also works well in this recipe, with a similar protein content and salt level as the biscuit flour. 

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