Cheesy Butter Swim Biscuits are biscuits that are baked in a pool of melted butter and filled with garlic and cheddar cheese. These were inspired by my (fan favorite) Butter Swim Biscuits. Seriously so good!
Cheesy Butter Swim Biscuits
If you love Red Lobster’s Cheesy Biscuits, you will definitely be a fan of this recipe! The biscuits are soft and fluffy on the inside with a crispy crust. And, you get a garlicky and cheesy flavor in every bite! They are made with basic ingredients, besides buttermilk. But, I have a homemade buttermilk recipe you could use if you don’t have any on hand.
Flour: All-purpose flour is what I used. We have not tested flour substitutions, so I can’t speak for their effectiveness.
Buttermilk: If you don’t have any on hand, make your own buttermilk. I would not recommend using milk in the recipe; you will not get the tanginess you get from the buttermilk.
Garlic: I added a couple of teaspoons of garlic powder to add some garlic taste to the biscuits.
Cheese: We tested this recipe with sharp cheddar cheese first, and we thought that medium cheddar cheese tasted the best in the biscuits.
Chives: Fresh chives add a little hint of a mild onion flavor to the biscuits.
How to Make Cheesy Butter Swim Biscuits
To get started making the biscuits, spray a 7×11-inch baking dish with cooking spray. Yes, there is a lot of butter used at the bottom of the dish, but the spray is important to keep the biscuits from sticking to the pan. Set the pan aside and mix together the flour, baking powder, salt, and garlic powder in a bowl.
Next, fold in the shredded cheese and chives. Then, pour in the buttermilk and mix until the batter is just combined; be careful to not overmix. Finally, pour the melted butter into the bottom of the baking dish. Place the biscuit dough on top of the butter. Use a spatula (or your hands) to spread out the dough as evenly as possible, getting to the edges. Yes, the dough will be ‘swimming’ in the butter; hence, the name!
Cut the dough into eight pieces before baking. Bake the butter swim biscuits for 26-28 minutes, or until the top is golden brown. Remove the biscuits from the oven and let the butter soak into them before enjoying.
Can I Make these Biscuits in a Different Size Pan?
Yes! We did initially test the biscuits in a 9×9-inch baking dish. However, they did spill over a bit, so you will want to place a pan underneath to catch any drips. You could also make these biscuits in a 9×13-inch baking dish, but the biscuits will be thinner.
How to Store Biscuits
Biscuits are best eaten fresh, usually on the same day of baking. However, if you want to make them a day ahead of time:
- First, bake biscuits.
- Second, allow biscuits to cool to room temperature.
- Third, wrap the cooled biscuits tightly with aluminum foil. (Only use plastic wrap if the biscuits are completely cooled; trapping in hot air could make the biscuits soggy.)
- Fourth, place in refrigerator until ready to use. (You can also leave at room temperature if you prefer.)
- Finally, warm in the oven at the lowest temperature for up to 10 minutes when ready to serve.
How to Freeze Biscuits
Wrap cooled biscuits tightly with aluminum foil or plastic wrap and then in a freezer-safe storage bag. If they are wrapped tightly and air can’t get to them, they should remain fresh for a couple of months.
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Cheesy Butter Swim Biscuits
Cheesy Butter Swim Biscuits are biscuits that are baked in a pool of melted butter and filled with garlic and cheddar cheese.
- 2½ cups (312.5g) all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 cup medium cheddar cheese, shredded
- ¼ cup fresh chives, finely chopped
- 2 cups (490g) buttermilk
- ½ cup (1 stick, 113g) butter, melted
Preheat the oven to 450°F. Spray a 7x11-inch baking dish with nonstick cooking spray. Set aside.
Add flour, baking powder, salt, and garlic powder to a medium bowl. Use a whisk to sift ingredients.
Fold in cheddar cheese and chives.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour the melted butter into the prepared baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cut the unbaked dough into 8 squares. Bake for 26-28 minutes, or until the tops are golden brown.
When done, remove the biscuits from the oven. Allow the butter to be absorbed into the biscuits before serving.