These Butter Swim Biscuits with Brown Butter and Cherries are baked in one pan, crisp at the edges, and secretly the easiest thing on the table, which is exactly how we like it when hosting or pretending to have it together. It's a buttery Southern-style biscuit recipe, but make it cherry-studded, brown butter-rich, and finished with a lazy-lovely glaze that feels way fancier than it is.
If you're into recipes that impress without stress, you'll probably love our Old Fashioned Blueberry Cobbler or our Jumbo Buttermilk Blueberry Muffins.
Butter swim biscuits get their name from the way they "swim" in a pool of melted butter while baking. The result? Crispy golden edges, soft centers, and zero dry biscuit drama. Traditionally made with pantry staples and no rolling required, these biscuits are the Southern shortcut that never lets us down. We gave them a twist with sweet cherries, a hint of lemon, and a brown butter upgrade, because why not?
If you like cozy classics, don't miss our Easy Peach Cobbler with Cake Mix or our Puff Pastry Turnovers.
Why We Love This Recipe
- Buttery and Crisp: Browned butter takes the flavor up a notch and gives you those irresistible golden edges.
- Cherry-Studded Center: Frozen cherries make it easy to enjoy fruity bakes year-round.
- No Fuss, All Flavor: No rolling, chilling, or biscuit cutters, just stir and bake.
- Freezer-Friendly and Flexible: Glaze and compote can be added fresh, so they're make-ahead friendly too.
Butter Swim Biscuit Ingredients
This is what we use to build sweet, buttery biscuit magic.
- All-purpose Unbleached Flour: A reliable base for tender structure. We used unbleached flour to add to the rustic look.
- Baking Powder, Salt, and Sugar: Classic combination for lift and flavor balance.
- Buttermilk: Cold buttermilk reacts with the leaveners and keeps the crumb soft.
- Browned Unsalted Butter: Adds nutty, toasty notes-and you don't need to brown it separately, just in the dish.
- Frozen Cherries: They're consistent, juicy, and budget-friendly. When tossed in flour, it helps prevent bleeding and keeps the dough from getting too wet.
- Vanilla Extract: Adds warmth and rounds out the flavor.
- Powdered Sugar and Milk: Whisked into a pourable glaze. Adjust the thickness to your liking.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Buttermilk: Stir one tablespoon of vinegar or lemon juice into milk and let it sit for five minutes.
- Frozen Cherries: Use blueberries or raspberries for seasonal variety.
- Vanilla Extract: Almond extract is a natural match for cherry; just use half the amount.
- Flavor: Add cinnamon to the dough for a different flavor.
- Equipment: This recipe was tested in a standard 8x8 glass and ceramic dish. Avoid metal pans, which can over-brown.
How To Make Butter Swim Biscuits
STEP ONE: Brown the Butter
Preheat your oven to 375°F. Place the stick of butter in an 8x8 baking dish and pop it in the oven for 8-10 minutes. Keep a close eye after 5 minutes.
Pull it as soon as you see golden flecks and smell the nutty aroma.
STEP TWO: Mix the Biscuit Dough
Raise the oven temp to 450°F. In a bowl, whisk together flour, baking powder, salt, and sugar.
Stir in the buttermilk, vanilla, and lemon zest just until combined. The batter should be thick and lumpy. Be careful not to overmix.
STEP THREE: Add the Cherries
Pat the chopped cherries dry and toss them in one teaspoon of flour.
Gently fold them into the dough.
STEP FOUR: Spread, Score, and Bake
Drop spoonfuls of the dough over the browned butter and spread it out evenly.
Lightly score into 9 squares. Bake at 450°F for 25-30 minutes, tenting with foil if the top browns too fast.
Remove biscuits from the oven and let cool for 10 minutes. Drizzle powdered sugar glaze over the top.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Brown the butter directly in the baking dish for less mess.
✔️ DO Use cold buttermilk to keep the dough from getting sticky.
✔️ DO Let the biscuits rest for 5-10 minutes before glazing so they don't absorb too much liquid.
❌ DO NOT Add the compote before storing or it will make the biscuits soggy and discolored.
❌ DO NOT Skip drying the cherries. Wet cherries = gummy biscuit centers.
Storage
Let the swim biscuits cool completely before storing. Keep them in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days. To reheat, warm in a 350°F oven for 5-8 minutes. Note: Store the cherry compote separately and spoon it over just before serving.
Recipe FAQs
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They're baked in a dish with a pool of butter, allowing the dough to "swim" as it bakes. This gives them a crisp, buttery crust and a moist center.
Yes! You can mix 1 tablespoon of lemon juice or vinegar with milk, let it sit for 5 minutes, and you've got a quick buttermilk substitute.
Technically yes, but you'll lose some control over texture and flavor. We recommend the scratch version for the best results.
Dry them well and toss with a little flour before folding in the dough. This keeps the juice from turning the dough gray or purple.
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📖 Recipe
Butter Swim Biscuits with Brown Butter and Cherries
Equipment
- 8x8-inch ceramic baking dish
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Microplane or zester
- Small saucepan (optional)
Ingredients
- ½ cup unsalted butter (one stick) browned in the baking dish
- 2 ½ cups all-purpose unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¾ cups cold buttermilk
- 1 cup partially frozen cherries chopped and patted dry, tossed in 1 teaspoon of flour
- 1 teaspoon vanilla extract
- zest of ½ lemon optional
Powdered Sugar Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk or desired consistency
Cherry Compote (Optional)
- 1 to 1¼ cups frozen cherries uses remaining cherries from 12 oz bag
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch and 2 teaspoons of cold water to make a slurry
Instructions
- Cherry Prep: Chop 1 cup of partially frozen cherries into small chunks. Pat dry thoroughly and toss with 1 teaspoon of flour. Set aside the remaining cherries for compote if desired.
- Preheat oven to 375°F. Add the stick of butter to an 8x8 baking dish and place in the oven for 8-10 minutes until golden and nutty. Watch closely after 4-5 minutes. Pull the pan as soon as the butter has golden flecks.
- Remove browned butter dish from oven and raise oven temp to 450°F.
- Whisk together flour, baking powder, salt, and sugar. Stir in buttermilk, extract, and lemon zest (if using) just until combined.
- Gently fold the floured cherries into the dough. Don't overmix.
- Spoon dough over browned butter and spread evenly. Lightly score the surface into 9 squares.
- Bake at 450°F for 25-30 minutes or until golden brown and crisp at the edges. Add foil over the top during the end to prevent over browning.
- Remove the drop biscuits from the oven and let cool for 10 minutes. Drizzle powdered sugar glaze over the top.
- Optional Cherry Compote: Simmer cherries, sugar, lemon juice, and cornstarch slurry in a small pan until thickened. Only spoon on the compote right before serving to keep the biscuits crisp. Store compote separately.
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Video
Notes
- Buttermilk: Stir one tablespoon of vinegar or lemon juice into milk and let sit 5 minutes.
- Frozen Cherries: Try with blueberries or raspberries for seasonal variety.
- Vanilla Extract: Almond extract is a natural match for cherry, just use half the amount.
Jami Powell says
A fun recipe that comes together fast! Perfect for cherry season!