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Butter Swim Biscuits

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We bet you can’t say “butter Biscuits” five times fast. These tender, flaky Biscuits will be gone in no time.


  • 1/3 cup butter or margarine (firm)
  • 2 1/2 cups Original BisquickTM mix
  • 2/3 cup milk
  • Butter or margarine, melted


  1. Preheat oven to 230°C (450°F).
  2. Cut butter into 0.6 cm (1/4 in) pieces. Mix the BisquickTM mixture and the butter pieces with a fork to coat them well. Add milk; stir until milk is absorbed (do not overmix).
  3. Turn dough out onto a surface sprinkled with BisquickTM mix. Knead five times. Flatten the dough to a thickness of 1.25 cm (1/2″). Cut dough with a 7.5″ (3″) cookie cutter. Place dough on an ungreased cookie sheet, letting edges touch for soft edges or spacing them 2 inches apart for crispier edges.
  4. Bake for about 9 minutes or until golden brown. Brush top with melted butter.


  • For softer Biscuits, knead the dough only five times. This is enough to make the dough smoother and well coated, so it is no longer sticky.
  • Don’t like to knead the dough? Prepare these Biscuits by reducing the BisquickTM mixture to 560 mL (2 1/4 cups) and omitting the kneading step. Drop heaping spoonfuls of dough onto a cookie sheet and bake for 10 minutes. You will have ten Biscuits.

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1 Comment

  1. Maranda Digirolamo

    Looks amazing

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