Sourdough Butter Swim Biscuits (Long Ferment)
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read our full disclosure here.
If you've been on the hunt for the perfect sourdough biscuit recipe…soft, fluffy, golden-edged, and bursting with buttery flavor. Also not a hassle to make!
Get ready to meet your new best friend! Seriously, they're magic!
I have to give a huge shout-out to Grandbaby Cakes! Her original butter swim biscuit recipe totally changed my biscuit game.
I've always been a biscuit person. We LOVE biscuits around here!
But making them? That was another story.
All the chilling the butter, the rolling, the cutting, the fuss... it just felt like too much work.
The butter swim method, though? Life-changing. It's buttery, foolproof, and ridiculously simple! Literally mix, dump and bake!
The first time I made them, I instantly thought, "Oh my gosh. This would be amazing with sourdough." And guess what? It absolutely is!
♡ PIN IT FOR LATER ♡
SOURDOUGH BISCUIT ESSENTIALS
What Makes Butter Swim Biscuits So Good?
Butter swim biscuits are baked in a glorious pool of melted butter, which is exactly what gives them that signature golden crust and unbelievably soft, fluffy interior. They're super forgiving and adapt beautifully to sourdough, especially if you love the benefits of long ferment recipes for richer flavor and easier digestion.
P.S. Feeling a little intimidated by sourdough? No worries! Try the original version first. It's truly the easiest biscuit I've ever made, and it'll give you all the confidence you need to dive into sourdough.
Tips for Success
Stand Mixer: If you have one, use it! I mix the dough in my stand mixer bowl the night before, then just pop on the whisk attachment in the morning to gently mix in the baking powder. This dough is sticky, and a mixer makes combining everything a breeze.
Timing is Everything (But Flexible!): Here's my typical rhythm: I feed my sourdough starter around 11-2 p.m., mix the dough around 8 p.m., and then bake the biscuits at 8 a.m. the next day. This overnight ferment means you get all the sourdough goodness without any babysitting.
No Buttermilk? No Problem! I always use whole milk, and it works perfectly every time.
Freezing for Later: Planning ahead? Slice your biscuits in half before freezing. They'll reheat much more evenly that way. We love warming them up in the air fryer or a cast iron skillet.
Sourdough Butter Swim Biscuits
These sourdough butter swim biscuits are rich, fluffy, and baked in melted butter for the ultimate crisp-edged, tender biscuit. This long-ferment version uses whole milk and an active sourdough starter to create deep flavor and a light, airy texture—no rolling, cutting, or buttermilk required.
Ingredients
- ½ cup (113g) unsalted butter
- 2½ cups (300g) all purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar (optional, but a nice touch!)
- 1 cup (240g) active sourdough starter
- 1 to 1¼ cups (240 to 300g) whole milk
- 1 tablespoon baking powder (add just before baking!)
Instructions
- Feed your sourdough starter about 4 to 6 hours before you plan to mix your biscuit dough. You want it nice and active—bubbly and ready to go!
- In a large bowl or stand mixer bowl, combine the flour, salt, sugar, sourdough starter, and one cup of whole milk. Mix until a thick, sticky dough forms. If it seems too dry, add a bit more milk, but don't overmix.
- Cover the bowl and let the dough rest at room temperature for about 12 hours. For example, if you mix it at 8 p.m., you’ll bake them around 8 a.m. the next day.
- Preheat your oven to 450°F. Place the butter in a nine inch square baking dish and let it melt in the oven while it preheats.
- Using a stand mixer with the whisk attachment or a hand mixer, mix the baking powder into your fermented dough until just combined.
- Once the butter is melted, carefully remove the dish from the oven. Scrape the dough into the buttered dish and gently spread it out. Use a butter knife or spatula to score the top into nine squares (this just helps you cut them later!).
- Bake for 20 to 25 minutes, rotating the pan once about halfway through. Your biscuits should be beautifully golden brown and set in the center.
Storage and Reheating
Let those golden beauties cool completely before storing. Remember to slice them in half before freezing for the best reheating experience. Warm them up in an air fryer or a cast iron skillet until they're hot and perfectly crisp again.
♡ PIN IT FOR LATER ♡
Serve with Traditional Gravy
These sourdough biscuits are absolutely divine with jam or honey, but if you want to take them to the next level, serve them with homemade gravy, fried eggs and sausage! You can make the gravy with flour or sourdough discard.
Sourdough Discard Gravy (Serves 2)
1 tablespoon butter
2 to 3 tablespoons sourdough discard
1 cup milk
½ teaspoon salt
¼ teaspoon black pepper
Melt the butter in a skillet. Whisk in the sourdough discard. Then slowly pour in the milk while whisking constantly. Continue whisking until it thickens to your liking!
Classic Flour Gravy (Serves 2)
1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon salt
¼ teaspoon black pepper
On medium heat melt the butter in a skillet with the flour, until bubbly. Then slowly pour in the milk while whisking constantly. Continue whisking until it thickens to your liking!
♡ PIN IT FOR LATER ♡
If sourdough biscuits have ever felt like a big, intimidating hassle, this recipe truly might change your mind!
The long ferment gives them incredible flavor and fluff without any fancy shaping or fussy technique. And the butter swim method? It makes them practically impossible to mess up.
If you’re not quite ready for the sourdough adventure yet, the original butter swim biscuits from Grandbaby Cakes are still one of my all time favorites. Either way, this is definitely a biscuit recipe worth bookmarking (and making, over and over!).
When it comes to enjoying these, are you a gravy person? A jam person? Or like me, are you happy to pile on a bit of both? Let me know in the comments!
You’ll be hooked! Hugs + Happy baking!
For more sourdough recipes, follow me on Pinterest!
Updated on: 5/29/2025
