Raspberry Butter Swim Biscuits

Raspberry Butter Swim Biscuits are soft, fluffy biscuits baked in a pool of melted butter and swirled with sweet, juicy raspberries. These biscuits practically melt in your mouth, with golden, buttery edges and tender, fruity centers. They’re the perfect treat for breakfast, brunch, or an afternoon snack!

Why You’ll Love This Recipe

This recipe takes classic butter swim biscuits and gives them a fruity twist that’s bursting with flavor. The “swim” method makes these biscuits extra tender and moist — no dry, crumbly biscuits here! Plus, you don’t need any fancy tools or biscuit cutters. Just mix, pour, swirl, and bake. They’re easy, impressive, and absolutely delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Buttermilk
• Unsalted butter
• Fresh or frozen raspberries
• Optional: additional sugar for sprinkling on top

Directions

this recipe

1. Preheat your oven to 450°F (230°C). Place the stick of butter in an 8×8-inch baking dish and put it in the oven until melted. Remove once melted and set aside.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. Pour in the buttermilk and stir until just combined — don’t overmix.
4. Gently fold in the raspberries. If using frozen raspberries, don’t thaw them first to prevent too much bleeding.
5. Pour the dough into the pan of melted butter, spreading it evenly. You’ll see the butter pooling around the edges — that’s what makes these biscuits so moist!
6. Use a knife to score the dough into squares for easier serving later. Sprinkle a little extra sugar on top if desired.
7. Bake for 20–25 minutes, or until golden brown on top and cooked through.
8. Let cool slightly, then slice and serve warm.

Servings and timing

This recipe makes about 9 biscuits. Total time, including prep and baking, is approximately 35 minutes.

Variations

• Swap raspberries for blueberries, blackberries, or chopped strawberries.
• Add a sprinkle of lemon zest to the dough for a bright, fresh flavor.
• Drizzle a simple glaze of powdered sugar and milk over the warm biscuits for extra sweetness.

Storage/Reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in the microwave for about 10–15 seconds or warm in a low oven until heated through.

FAQs

What are butter swim biscuits?

They’re biscuits baked in a generous amount of butter, which makes them super tender with crisp, buttery edges.

Can I use frozen raspberries?

Yes! Use them straight from the freezer — no need to thaw.

Can I use regular milk instead of buttermilk?

You can, but the biscuits will be slightly less tender. For best results, make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.

Why do I score the dough before baking?

Scoring helps you pull the biscuits apart more easily once baked.

Can I make these biscuits gluten-free?

Use a 1:1 gluten-free flour blend for an easy swap.

How do I prevent the raspberries from bleeding too much?

If using fresh raspberries, fold them in gently. If using frozen, add them straight from the freezer.

Can I add a glaze?

Absolutely! A simple powdered sugar glaze drizzled on top is delicious.

Are these biscuits very sweet?

They’re lightly sweet — perfect for breakfast or brunch. Add extra sugar or glaze if you want them more dessert-like.

Can I make them ahead of time?

They’re best fresh but you can bake them, store, and reheat gently when ready to serve.

Do I need to grease the pan?

Nope! The butter does all the work for you — that’s the beauty of butter swim biscuits.

Conclusion

Raspberry Butter Swim Biscuits are the perfect combination of buttery, fluffy, and fruity in every bite. They’re quick, easy, and always a hit for breakfast, brunch, or a sweet snack. Give this twist on classic biscuits a try and enjoy their melt-in-your-mouth goodness warm from the oven!

Print