Butter Swim Biscuits with Brown Butter and Cherries

A swim butter biscuit held over the baking dish with a spatula.

5 from 1 vote

Butter Swim Biscuits with Brown Butter and Cherries

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Southern

Servings:

Calories: 313kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Watch the butter closely as it browns. Pull it once golden flecks appear so it doesn’t burn. Gently fold in the cherries and avoid overmixing to keep the biscuits tender. Bake until deeply golden at the edges for that crisp “swim biscuit” texture.

Tips for Best Results:

Brown the butter until golden and nutty, but remove it before it darkens too much.
Toss cherries in flour and pat dry so they don’t release excess moisture.
Stir the dough just until combined to keep the crumb soft.
Let the biscuits cool 10 minutes before glazing so the topping doesn’t melt away.

How to Know It’s Ready:

The top will be golden brown and the edges crisp. A toothpick inserted in the center should come out mostly clean.

Nutrition