There’s something undeniably magical about a warm, cheesy biscuit fresh out of the oven—especially when it’s baked in a pool of bubbling, garlicky butter. If that image made your mouth water, then these Cheddar Garlic Butter Swim Biscuits are about to become your new favorite side. They’re golden and crisp on the edges, impossibly tender in the center, and infused with just enough garlic to make them downright irresistible.
Let me just say: the first time I made these, I didn’t even make it to dinner with them—they were gone before the soup had finished simmering. They’re that good. And the best part? You don’t need any fancy tools, biscuit cutters, or rolling pins. These are what we call “swim biscuits,” and they live up to their name by baking in a glorious butter bath that gives them their signature crisp edges and rich flavor.
Whether you’re planning a cozy dinner, a family brunch, or just need a carb-y side that steals the spotlight, this recipe checks all the boxes. Let’s dive into the first steps of making these savory beauties.
Ingredients You’ll Need
Before we start mixing and baking, make sure you have all your ingredients on hand. Here’s what you’ll need to whip up a batch of these mouthwatering biscuits:
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2½ cups all-purpose flour
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1 tablespoon granulated sugar
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1 tablespoon aluminum-free baking powder
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2 teaspoons salt
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2 teaspoons garlic powder
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1¾ to 2 cups buttermilk (start with 1¾ and add more as needed)
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1 cup freshly shredded cheddar cheese
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¼ cup finely chopped fresh chives (optional but so worth it)
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½ cup (1 stick) salted butter
STEP 1: Preheat and Prep Your Baking Dish
Preheat your oven to 450°F. You want it hot and ready because these biscuits bake fast. Next, grab a 9×9-inch glass or ceramic baking dish—metal pans can heat too aggressively for this recipe—and coat it generously with nonstick spray. The butter will do most of the nonstick work, but this extra step ensures a clean release.
STEP 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
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2½ cups all-purpose flour
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1 tablespoon sugar
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1 tablespoon baking powder
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2 teaspoons salt
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2 teaspoons garlic powder
The whisking isn’t just to combine; it helps distribute the leavening and spices evenly, so you don’t end up with little salty pockets or clumps of garlic powder. We want that garlic flavor dancing through the whole batch.
STEP 3: Add the Buttermilk and Cheese
Pour in 1¾ cups of buttermilk and gently stir with a spoon or spatula until you get a thick, sticky dough. If it feels too dry, don’t be afraid to add a splash more buttermilk—just don’t overdo it. This dough should be shaggy and moist, not smooth or overmixed.
Now fold in 1 cup of shredded cheddar cheese and the chives if you’re using them. Freshly shredded cheese is the way to go here—it melts better and gives the biscuits that perfect cheesy pull. The chives? They add a little pop of freshness that cuts through the richness. Totally optional, but a really nice touch if you’ve got them.
STEP 4: Melt the Butter
While your dough rests for just a minute, melt ½ cup (1 stick) of salted butter. You can do this in a microwave-safe bowl or, better yet, directly in the baking dish in the oven while it preheats. If you go that route, keep a close eye so the butter doesn’t brown too fast.
Once melted, swirl the butter around to coat the bottom of the dish evenly. This buttery base is what gives the biscuits their signature crispy, golden edges. You’ll see them almost “fry” a little in the oven, and it’s glorious.
STEP 5: Spread the Dough into the Butter
Transfer your sticky biscuit dough right into the butter-filled dish. You can use a spoon, but honestly, I find it easiest to lightly oil my hands (or spray them with cooking spray) and gently press the dough into an even layer.
Don’t worry if the butter rises up the sides of the dough—that’s exactly what you want. These biscuits are supposed to “swim” in the butter, soaking it up as they bake.
STEP 6: Score the Dough
Use a sharp knife to score the top of the dough into nine squares. You’re not cutting all the way through—just marking the top layer. This makes it easier to pull the biscuits apart once they’re done and gives them that classic square shape.
Cheddar Garlic Butter Swim Biscuits
Alright, now that we’ve got our cheesy, garlic-packed dough nestled into its buttery bath and scored into perfect portions, it’s time to bake and bring these heavenly biscuits to life. This is where the magic really starts to happen—the smell of garlic and melted cheese filling your kitchen is the kind of thing that draws people in from down the street. Trust me, once you’ve made these once, they’ll become your go-to comfort side for every soup night, holiday spread, or weekend brunch.
Let’s get these beauties baked and golden!
STEP 7: Bake to Golden Perfection
Place your prepared baking dish on the middle rack of the oven and bake at 450°F for 25 to 30 minutes. I recommend rotating the dish halfway through the baking time to ensure even browning—especially if your oven has hot spots.
You’re looking for golden brown tops and slightly crisp edges where the butter has done its work. A toothpick inserted into the center should come out clean, and the biscuits should feel firm to the touch in the center (not doughy or overly soft).
Don’t be alarmed if you see little bubbles of butter sizzling around the edges as they bake—that’s exactly what makes these “swim” biscuits so special.
STEP 8: Let Them Rest (It’s Hard, I Know)
Once they’re out of the oven, resist the urge to dive in immediately. Let the biscuits rest in the pan for about 5 minutes. This gives the butter time to settle and the centers a chance to finish cooking through with the residual heat.
That little wait makes a big difference in texture—it helps the bottom crust firm up just enough to hold its shape when you lift the biscuits out.
Extra Flavor Tip: Brush with Garlic Butter
If you really want to dial up the garlic flavor, here’s a little finishing touch:
Mix a pinch of garlic powder into a tablespoon or two of any leftover melted butter (or melt a fresh tablespoon if needed). Then, brush it over the tops of the biscuits right after they come out of the oven.
This gives them that little extra shine and a big punch of garlicky goodness in every bite.
Optional Variations You’ll Want to Try
These biscuits are seriously versatile. While the cheddar and garlic combo is pretty much perfect as-is, here are a few easy tweaks you can make depending on what you’re craving or what’s in your fridge:
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Cheese Swap: Try using half Parmesan for a sharper bite or a little pepper jack for some heat.
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Add Protein: Fold in chopped cooked bacon or ham to turn these into a more filling snack or brunch side.
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Herbs Galore: No chives? Sub in finely chopped parsley, green onions, or even rosemary for a different flavor twist.
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Spicy Kick: Stir a bit of crushed red pepper flakes into the dry mix for a biscuit with a subtle zing.
Feel free to mix and match depending on what sounds good to you. The base recipe is super forgiving and adapts well to different flavor combos.
Serving Ideas to Make the Most of These Biscuits
Honestly, these biscuits are so good they don’t really need anything else, but they do make an amazing side for just about anything. Here are a few of my favorite ways to serve them:
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Soup Night: Serve alongside a creamy soup like loaded potato, tomato basil, or broccoli cheddar.
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Brunch Favorite: Pair with scrambled eggs and fresh fruit for a warm, cheesy bread that everyone will fight over.
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Holiday Table Staple: Add to your Thanksgiving or Christmas spread in place of traditional dinner rolls—they’re a guaranteed hit.
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Snack Attack: Slice in half and toast with a little more cheese or deli meat for an easy sandwich.
They’re the kind of biscuit you’ll find excuses to make, trust me.
Cheddar Garlic Butter Swim Biscuits
You’ve mixed, baked, and maybe even snuck a biscuit (or two) while they were cooling—no judgment here. Now it’s time to wrap things up with some helpful answers to the most common questions about these Cheddar Garlic Butter Swim Biscuits, and then I’ll leave you with a few final thoughts to get you ready for your first (or next!) batch.
Let’s get into the FAQ, because whether it’s your first time baking biscuits or your tenth, a few simple tweaks and answers can make all the difference.
Frequently Asked Questions
1. Can I use regular milk instead of buttermilk?
Yes, but you’ll want to add a little acidity to mimic buttermilk. For every cup of milk, stir in 1 tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes before using. This helps give the biscuits their signature tang and tenderness.
2. Can I make these ahead of time?
You can prepare the dough up to a day ahead and store it covered in the fridge. Wait to pour it into the butter and bake until you’re ready to serve. Freshly baked is always best, but this method works great for meal prep.
3. What’s the best way to reheat leftovers?
Pop them into a 300°F oven for 5 to 10 minutes. This helps bring back the crisp edges and warm, soft center. Microwaving works in a pinch, but the texture won’t be quite the same.
4. Can I freeze these biscuits?
Yes! Let them cool completely, then wrap tightly in plastic wrap and foil or place in a freezer bag. Reheat in the oven straight from frozen at 300°F for about 15 minutes.
5. Do I have to use a glass or ceramic baking dish?
It’s highly recommended. Metal pans heat more aggressively, which can cause the butter to brown too quickly or burn. A glass or ceramic dish gives the biscuits an even, golden bake.
6. Why are they called “swim biscuits”?
It’s all about that buttery base! The dough literally bakes while sitting in melted butter, which gives them their signature crispy bottom and rich flavor. They “swim” in the butter as they bake—and trust me, that’s what makes them unforgettable.
7. Can I double the recipe?
Absolutely! Just use a 9×13-inch dish instead of a 9×9 and adjust the baking time slightly—start checking around the 30-minute mark and bake until golden and set in the center.
Final Thoughts
These Cheddar Garlic Butter Swim Biscuits have quickly become one of my most requested recipes, and once you taste them, you’ll see why. They’re rich, buttery, and packed with flavor, but they’re also incredibly simple to make—no rolling, no biscuit cutters, no fuss. Just a bowl, a pan, and a few pantry staples.
I love how versatile they are too. You can keep it classic, or mix in your favorite cheeses, herbs, or even proteins to make them your own. And whether you’re serving them with a cozy soup, putting them out for brunch, or just enjoying one warm with a pat of extra butter (yes, I’ve done that too), they never disappoint.
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Cheddar Garlic Butter Swim Biscuits
Description
Tender, cheesy biscuits infused with garlic and baked in a pool of melted butter for crisp, golden edges and a rich, savory flavor. Perfect alongside soups, stews, or to serve as a standout side at brunch.
Ingredients
2½ cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon aluminum-free baking powder
2 teaspoons salt
2 teaspoons garlic powder
1¾ cups buttermilk (up to 2 cups as needed)
1 cup freshly shredded cheddar cheese
¼ cup finely chopped fresh chives (optional)
½ cup (1 stick) salted butter
Instructions
Preheat the oven to 450°F and coat a 9×9-inch glass or ceramic baking dish with nonstick cooking spray. In a medium bowl combine the flour, sugar, baking powder, salt and garlic powder, whisking briefly to distribute the leavening and spices evenly.
Pour in 1¾ cups of buttermilk and stir gently until a thick, sticky batter forms, adding a little more buttermilk if the mixture seems too dry. Fold in the shredded cheddar and chopped chives until they are evenly dispersed throughout the dough.
Melt the stick of butter in a microwave-safe bowl or directly in the baking dish if preferred. Pour the melted butter into the prepared dish, swirling to coat the bottom. Transfer the biscuit dough on top of the butter and use lightly oiled or sprayed hands to spread it into an even layer.
Use a sharp knife to mark the dough into nine equal squares, cutting just through the top layer. This will make serving and pulling apart the biscuits easier once baked. Place the pan on the middle rack of the oven and bake for twenty-five to thirty minutes, rotating the dish halfway through, until the tops are golden brown and a toothpick inserted in the center comes out clean.
Allow the biscuits to rest in the pan for five minutes before serving so the butter can settle and the centers finish cooking through.
Notes
For extra garlic punch, brush the tops of the biscuits with a little of the reserved melted butter mixed with a pinch of garlic powder as soon as they come out of the oven.
If you prefer a sharper cheese flavor, substitute half the cheddar for freshly grated Parmesan.
These biscuits are best served warm. Leftovers can be reheated in a low oven (300°F) for five to ten minutes to restore their crisp edges.
