Sourdough Butter Swim Biscuits

Name: Sourdough Butter Swim Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 113 grams butter (½ cup, melted, I prefer salted ); 280 grams all-purpose flour (2 cups); 14 grams baking powder (1 tablespoon); ¼ teaspoon baking soda; 5 grams salt (1 teaspoon); 10 grams granulated sugar (2 teaspoons); 120 grams sourdough discard (½ cup); 300 grams buttermilk (1 ¼ cup); 1 Tablespoon butter (for topping, along with flaky salt)

Emily Christensen

5 from 1 vote

Nov 14, 2026

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These Sourdough Butter Swim Biscuits are soft and fluffy on the inside with crispy, golden-brown edges. Baked in a pool of melted butter, they’re incredibly easy to make with sourdough discard and can be ready in just 40 minutes or less! No kneading, rolling, or biscuit cutters required!

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I recently took a trip to Nashville, and while I was there, I went to Paula Deen’s restaurant and had her famous biscuits. I couldn’t believe how good they were, so as soon as I got home, I went right to testing a sourdough version.

I started with my Sourdough Drop Biscuits recipe from my Same Day Sourdough Cookbook, then made a few adjustments. I added extra liquid and buttermilk for a wetter dough and swapped the butter in the dough for a whole stick of melted butter in the baking pan. After some testing, I landed on the perfect balance of a soft, tender center with crispy, buttery edges and plenty of flavor!

Why you’ll love this recipe
Important ingredients and substitutions
Instructions to make Sourdough Butter Swim Biscuits
Recipe Tips
How to store Sourdough Butter Swim Biscuits
Recipe FAQ
More sourdough sides
Sourdough Butter Swim Biscuits Recipe

Why you’ll love this recipe

Made in one bowl – I love a good one-bowl recipe that doesn’t require any special equipment or leave me with a sink full of dishes, just like my Chocolate Chip Sourdough Muffins.
Quick & easy – With this recipe, there is no cutting butter into the dough or having to worry about keeping the dough cold like in traditional sourdough biscuits.
No shaping required – No need to shape or cut out the dough into a biscuit shape. You simply add the dough to an 8×8-inch pan with butter and bake.

Important ingredients and substitutions

Ingredients for Sourdough Butter Swim Biscuits in clear bowls on a white background.

Sourdough discard – Since you do not need to worry about keeping the butter cold, like in traditional biscuits, you can use cold or room temperature discard or active sourdough starter.
Buttermilk – Using buttermilk helps create a tender biscuit. If you prefer, you can substitute it with regular milk or create your own buttermilk by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk. After 5-10 minutes, the milk will start to thicken and slightly curdle, and then you can add it to the biscuit dough.
Salted butter – As the Sourdough Butter Swim Biscuits bake in the pool of butter, the edges get golden brown and crispy, and the biscuits soak up all the buttery goodness! I always use salted butter, but you can use unsalted butter.

Find the full recipe with measurements in the recipe card.

Instructions to make Sourdough Butter Swim Biscuits

Step 1 – Melt the butter

Preheat the oven to 450°F (232°C). Place the butter in an 8×8-inch baking dish and put it in the oven until melted, usually about 2-4 minutes.

Sourdough Butter Swim Biscuit dough in a clear bowl.

Step 2 – Make the dough

Whisk together the sourdough discard and buttermilk, then add in the dry ingredients. Gently mix until just combined. The dough should be thick and sticky, but spreadable.

Sourdough Butter Swim Biscuit Dough in a 8x8 pan with melted butter.

Step 3 – Add dough to pan

Spoon the dough directly over the melted butter. Gently spread to the edges. (You aren’t mixing the butter into the dough, it’s meant to be dumped on top of the butter)

Sourdough Butter Swim Biscuit dough cut in 9 squares.

Step 4 – Cut the dough

Use a butter knife or bench scraper to cut through the dough, dividing it into 9 squares.

Freshly baked Sourdough Butter Swim Biscuits.

Step 5 – Bake

Bake for 22-25 minutes, until the tops are golden brown and cooked through. The internal temperature should reach 200°F (93°C).

Brush the tops with a tablespoon of melted butter and sprinkle with flaky salt. Serve warm.

Recipe Tips

Avoid overmixing. Mix the dough just until combined to keep the biscuits soft and tender.
Use a metal baking pan. While glass or ceramic will work, a metal pan conducts heat well, helping the biscuits develop crispy, golden-brown edges.
Cut the biscuits before baking. Use a knife or bench scraper to score the dough into squares before placing it in the oven. This makes the biscuits easier to separate after baking.
Let the biscuits rest briefly. Allow the biscuits to cool for a few minutes before removing them from the pan so they can absorb any remaining butter.

How to store Sourdough Butter Swim Biscuits

These Sourdough Butter Swim Biscuits are best fresh out of the oven but can be stored in an airtight container at room temperature for up to 3 days. Keep in the refrigerator for up to a week, but note the fridge will likely dry them out somewhat.

These biscuits can also be frozen. Place them in a freezer-safe bag or wrap them in plastic wrap and freeze them for up to 3 months. Leave them out to thaw overnight or pop them in the microwave to heat up quickly.

A hand holding a Sourdough Butter Swim Biscuit.

Recipe FAQ

Can I use active sourdough starter instead of sourdough discard?

Yes, either active sourdough starter or sourdough discard will work in these Sourdough Butter Swim Biscuits.

Can I bake this Sourdough Butter Swim Biscuits recipe in a 9×13-inch pan?

Yes, if you’d like to bake the Sourdough Butter Swim Biscuits in a 9×13-inch pan, you can double the recipe. The cook time may vary, so check for doneness by taking the internal temperature; it should reach 200°F (93°C).

Can I make different flavor variations of these butter swim biscuits?

Yes! You can add things like cheese to the dough if you’d like. Be sure to also try my Sourdough Cheddar Biscuits or Cheesy Garlic Sourdough Scones.

Can I make these Sourdough Butter Swim Biscuits without buttermilk?

If you prefer, you can substitute it with regular milk or create your own buttermilk by adding ½ tablespoon of lemon juice or vinegar to ½ cup of milk. After 5-10 minutes, the milk will start to thicken and slightly curdle, and then you can add it to the biscuit dough.