Cheddar Garlic Butter Swim Biscuits

Warm, golden, cheesy, and drenched in butter—these Cheddar Garlic Butter Swim Biscuits are exactly what comfort food should taste like. Soft on the inside, crisp around the edges, and oozing with garlic-butter goodness, they’re the kind of savory treat that disappears almost as fast as you can make them.

I first stumbled upon this recipe while trying to jazz up a basic biscuit night. I had chili bubbling on the stove and a craving for something indulgent, but easy—because after a long day, who has time to fuss with dough cutters and floury countertops? That’s when I found this little gem: swim biscuits. The name alone had me intrigued.

Unlike traditional biscuits that require rolling and shaping, these buttery beauties bake right in a pool of melted butter. Yep, you literally pour melted butter into the baking dish before the dough even goes in, and then—like magic—the biscuits rise and cook in it. The result? A tender, flaky center with buttery, golden edges and just the right amount of garlic and cheddar packed into every bite.

These are the kind of biscuits you whip up when you want something special without pulling out every mixing bowl in your kitchen. Perfect with soups, chili, breakfast eggs, or just eaten straight from the pan while standing at the counter (no judgment here!).

Let’s dive into the first part of the recipe so you can get these swimming in your oven as soon as possible.

Ingredients You’ll Need

Before you start, make sure you’ve got everything on hand. Here’s what you’ll need for this simple, cozy recipe:

• 2 ½ cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 tablespoon aluminum-free baking powder

• 2 teaspoons salt

• 2 teaspoons garlic powder

• 1 ¾ cups buttermilk (up to 2 cups if needed)

• 1 cup freshly shredded cheddar cheese

• ¼ cup finely chopped fresh chives (optional)

• ½ cup (1 stick) salted butter

STEP 1: Preheat and Prep Your Pan

Set your oven to 450°F so it’s nice and hot by the time your dough is ready. Then, grab a 9×9-inch oven-safe glass or ceramic baking dish and coat it well with nonstick spray. This step helps make cleanup a breeze and ensures those buttery edges don’t stick.

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STEP 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and garlic powder. Give everything a good stir to ensure the ingredients are evenly distributed. This dry mix is the foundation for your biscuits and brings that classic, fluffy structure.

STEP 3: Add the Buttermilk

Now, pour in 1¾ cups of buttermilk and mix just until a sticky batter forms. The dough should be thick but still moist. If it looks a bit too dry or stiff, you can add a splash more buttermilk, up to the full 2 cups. The key here is not to overmix—you want to keep that light texture intact.

STEP 4: Fold in Cheddar and Chives

Time to bring in the flavor! Gently fold in the freshly shredded cheddar cheese and chopped chives (if using). I always recommend using fresh-off-the-block cheese here because it melts better and gives the biscuits that extra creamy bite. The chives are optional but they do add a fresh, savory note that pairs beautifully with the garlic.

STEP 5: Melt the Butter

Melt your stick of butter in a microwave-safe bowl—or even better, melt it directly in your baking dish if it’s microwave-safe. You want that butter hot and ready for the dough to swim in. Once melted, pour it (if needed) into your prepared baking dish, making sure it coats the entire bottom.

If you’ve made it this far, your kitchen probably smells like garlic and melted butter, and you’re already imagining that first warm, cheesy bite. Trust me, you’re in for a real treat.

Now that we’ve mixed the batter and prepped our butter-filled baking dish, it’s time for the fun part—getting that dough into the pan and baking up the most irresistible biscuits ever. This part is quick, easy, and incredibly satisfying. Let’s keep going.

STEP 6: Add the Dough to the Butter

Take your sticky biscuit dough and spoon it directly into the baking dish on top of the melted butter. Don’t worry if it looks like a lot of butter pooling around the edges—that’s exactly what we want. As the biscuits bake, that butter will work its way into the dough, creating a crispy bottom and rich, buttery flavor throughout.

Here’s a little trick: Spray your hands with nonstick cooking spray before you try to spread the dough. It’s sticky stuff, but with a little patience, you can gently press it out into an even layer that fills the dish.

You don’t need to be too precise here. These biscuits are rustic and forgiving, and the butter will naturally even things out as they bake.

STEP 7: Score the Dough

Once the dough is spread evenly across the dish, use a sharp knife to gently score the dough into 9 even squares. This doesn’t have to be perfect—you’re not cutting all the way through. Just press the knife lightly through the top to make cutting easier after baking.

I love this step because it gives the biscuits that distinct shape while still allowing them to rise and spread naturally in the oven.

STEP 8: Bake to Golden Perfection

Place your dish on the middle rack of the preheated 450°F oven and bake for 25–30 minutes. About halfway through baking, go ahead and rotate the pan to ensure even browning. You’ll know the biscuits are done when the tops are golden brown and a toothpick inserted in the center comes out clean.

Don’t be alarmed if the edges are darker and crispier—that’s the butter at work, caramelizing those edges into flaky, flavorful corners.

STEP 9: Cool and Serve Warm

Once baked, let the biscuits cool in the pan for about 5–10 minutes. This helps them set up a bit and makes slicing easier. Follow the lines you scored earlier and cut into 9 squares.

Serve them warm—either as-is or with a little extra butter or a drizzle of honey if you’re feeling fancy. I personally love mine with a hot bowl of tomato soup or alongside scrambled eggs in the morning. They’re also perfect for dunking in chili or stews, where they soak up all those cozy flavors without falling apart.

Helpful Tips for Perfect Swim Biscuits

• Use freshly shredded cheddar: It melts smoother and has better flavor than the pre-shredded kind, which often has anti-caking agents that affect texture.

• Don’t overmix the batter: You want to mix just until everything is combined. Overmixing can make the biscuits dense instead of tender.

• Keep your butter hot: The heat from the butter helps start the baking process right away and gives the biscuits that golden, crispy base.

• Add a pinch of cayenne or paprika: For a subtle kick, a tiny bit of spice mixed into the dry ingredients can balance the richness beautifully.

• Want extra flavor? A sprinkle of flaky salt or extra shredded cheese on top before baking adds a nice finishing touch.

Now that you’ve got golden, buttery biscuits fresh out of the oven, let’s talk about what comes next—because I know you might have a few questions. Whether it’s how to store leftovers (if there are any) or if you can swap out ingredients, I’ve got you covered.

These Cheddar Garlic Butter Swim Biscuits have quickly become a go-to in our house, and every time I serve them, someone’s asking for the recipe or for a second helping. They’re simple, satisfying, and loaded with flavor. But before we wrap this up, let’s get into some frequently asked questions to make sure you’re set up for biscuit success.

Frequently Asked Questions

1. Can I use pre-shredded cheese instead of fresh cheddar?
You can, but I recommend shredding your own from a block. Pre-shredded cheese often contains anti-caking agents that can affect how it melts and the final texture of your biscuits. Freshly shredded cheddar gives the best melt and flavor.

2. What if I don’t have buttermilk?
No buttermilk? No problem. You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1¾ cups of milk. Let it sit for 5 minutes before using. It won’t be exactly the same, but it’ll still work well in this recipe.

3. Can I use a different cheese?
Absolutely. While sharp cheddar is my favorite for flavor, you can swap in Monterey Jack, Colby, or even pepper jack for a little heat. Just make sure the cheese you choose melts well.

4. Do these freeze well?
Yes! Let the biscuits cool completely, then wrap them individually in foil or plastic wrap and store in a freezer-safe bag. To reheat, just pop them in a 350°F oven for about 10–12 minutes or until warmed through.

5. How long do leftovers keep?
If you have leftovers (which is rare), store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Reheat in the microwave or oven for the best texture.

6. Can I make these gluten-free?
I haven’t tested this with gluten-free flour blends, but if you try it, use a 1:1 baking blend that includes xanthan gum. Let the batter sit for a few extra minutes before baking to help the texture settle.

7. What dishes go best with these biscuits?
These are incredibly versatile. Serve them with soups like tomato basil or broccoli cheddar, alongside chili, or even with scrambled eggs and sausage for breakfast. They’re also great for holiday meals or as a savory brunch side.

Final Thoughts and Serving Suggestions

There’s something about these swim biscuits that just hits the spot. Maybe it’s the way they rise right in that buttery bath, soaking up all that flavor as they bake. Or maybe it’s the crispy, golden crust with that tender, cheesy center. Either way, they’ve earned a permanent spot in my recipe rotation.

They’re also a great make-ahead option for gatherings. You can mix the dry ingredients ahead of time, shred your cheese, and even melt the butter in the pan before guests arrive. Then just stir it all together and pop it in the oven. You’ll have warm, cheesy biscuits ready in under 30 minutes.

And don’t be afraid to get creative—throw in some crumbled cooked bacon, a dash of cayenne, or a sprinkle of parmesan on top. There are endless ways to make this recipe your own.

Cheddar Garlic Butter Swim Biscuits

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• Author: Sophia

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Description

Cheddar Garlic Butter Swim Biscuits are ultra-soft, buttery biscuits that practically float in melted butter as they bake—hence the name. With sharp cheddar, garlic, and a tender crumb, these savory squares are perfect alongside soups, chili, or served warm as a snack on their own.

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Ingredients

Scale 1x2x3x

2 ½ cups all-purpose flour

1 tablespoon granulated sugar

1 tablespoon aluminum-free baking powder

2 teaspoons salt

2 teaspoons garlic powder

1 ¾ cups buttermilk (add up to 2 cups if needed)

1 cup freshly shredded cheddar cheese

¼ cup finely chopped fresh chives (optional)

½ cup (1 stick) salted butter

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Instructions

1️⃣ Preheat the oven to 450°F. Spray a 9×9-inch oven-safe glass or ceramic baking dish with nonstick cooking spray.

2️⃣ In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and garlic powder until well combined.

3️⃣ Pour in 1¾ cups of buttermilk and stir until a thick, sticky batter forms. If the batter appears too dry, add a bit more buttermilk, up to 2 cups total.

4️⃣ Gently fold in the shredded cheddar cheese and chopped chives until just combined.

5️⃣ Melt the butter in a microwave-safe bowl. Pour the melted butter into the prepared baking dish. Alternatively, you can melt the butter directly in the dish if it’s microwave-safe and not metal.

6️⃣ Spoon the biscuit dough directly over the melted butter. Some butter will rise to the top of the dough. Spray your hand with nonstick spray to help gently spread the dough evenly across the pan.

7️⃣ Use a knife to score the dough into 9 squares, which will make cutting easier after baking.

8️⃣ Bake on the middle oven rack for 25–30 minutes, rotating the dish halfway through baking. Biscuits are done when golden brown on top and a toothpick inserted in the center comes out clean.

9️⃣ Let cool slightly, then slice along the pre-cut lines and serve warm.

Notes

Be sure to use freshly shredded cheddar for the best melt and flavor. The chives add a fresh, mild onion note but are optional. These biscuits are best enjoyed warm, fresh out of the oven, and are especially good with a pat of extra butter or a drizzle of honey if you’re feeling indulgent.