Name: Cowboy Butter Swim Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 cup cold unsalted butter, cubed; 3/4 cup buttermilk; 1/4 cup chopped fresh parsley; 1/2 cup unsalted butter, melted (for cowboy butter); 1 tablespoon minced garlic; 1 tablespoon chopped fresh parsley; 1 teaspoon lemon juice; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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These Cowboy Butter Swim Biscuits are a perfect blend of buttery, fluffy biscuits and savory, garlicky cowboy butter. The rich flavors of the buttery biscuits paired with the golden, crispy top create a mouthwatering experience. Whether enjoyed as a cozy breakfast or a savory side dish, these biscuits will definitely become a favorite in your home!

Cowboy Butter Swim Biscuits

Ingredients

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ cup cold unsalted butter, cubed

¾ cup buttermilk

¼ cup chopped fresh parsley

For the Cowboy Butter:

½ cup unsalted butter, melted

1 tablespoon minced garlic

1 tablespoon chopped fresh parsley

1 teaspoon lemon juice

½ teaspoon smoked paprika

¼ teaspoon salt

¼ teaspoon black pepper

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

Directions

Preheat the oven to 450°F (230°C).

In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Stir in the buttermilk and chopped parsley, mixing until just combined. Be careful not to overmix.

Pour the batter into a greased 9x9-inch baking dish, spreading it evenly.

For the cowboy butter, melt the butter in a small bowl and stir in the garlic, parsley, lemon juice, paprika, salt, and pepper until well combined.

Pour the cowboy butter evenly over the biscuit batter in the baking dish.

Bake for 18-22 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.

Servings and Timing

Servings: 8 biscuits

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Variations

I love how versatile this recipe is. You can play with the herbs and spices in the cowboy butter – try adding a little thyme, rosemary, or red pepper flakes if you like a bit of extra heat. If you're not a fan of parsley, feel free to substitute with fresh chives or basil. For an even more decadent treat, sprinkle some shredded cheddar cheese on top of the biscuit batter before pouring the cowboy butter over them.

Storage/Reheating

I usually store these biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, you can store them in the fridge for up to a week. Reheat them in the oven at 350°F for about 5-10 minutes to bring back the crispiness and warmth. If you prefer, you can also microwave them, but they won’t get as crispy.

FAQs

Can I use regular butter instead of cold unsalted butter for the biscuits?

Yes, you can. Just keep in mind that unsalted butter allows for more control over the salt level in your recipe. If you use salted butter, reduce or omit the added salt in the biscuit dough.

Can I freeze these biscuits?

Absolutely! To freeze, bake the biscuits first, let them cool completely, and then store them in a freezer-safe container. They’ll keep well for up to 2-3 months. When you’re ready to enjoy them, reheat in the oven or microwave.

How can I make these biscuits spicier?

If you like your biscuits with a little heat, you can add a pinch of cayenne pepper or red pepper flakes to the cowboy butter. This will give them a nice kick without overwhelming the flavors.

Can I substitute the buttermilk in this recipe?

Yes, if you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5-10 minutes, and it will work just like buttermilk in this recipe.

Can I use a different baking dish?

If you don’t have a 9x9-inch baking dish, feel free to use a different size – just keep in mind that the baking time might change slightly depending on the dish’s size. You can also bake the biscuits in a cast-iron skillet for an even crispier bottom!

Conclusion

These Cowboy Butter Swim Biscuits are truly a treat that’s both easy to make and absolutely delicious. The combination of buttery, fluffy biscuits and savory, garlic-laden cowboy butter makes for a side dish or breakfast that’s full of flavor. Whether I’m having them for brunch or alongside a hearty dinner, they never fail to impress!

Recipe:

Cowboy Butter Swim Biscuits

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Author: Cheryl
Total Time: 30 minutes
Yield: 8 biscuits
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 450°F (230°C).
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and onion powder.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the buttermilk and chopped parsley, mixing until just combined. Be careful not to overmix.
Pour the batter into a greased 9x9-inch baking dish, spreading it evenly.
For the cowboy butter, melt the butter in a small bowl and stir in the garlic, parsley, lemon juice, paprika, salt, and pepper until well combined.
Pour the cowboy butter evenly over the biscuit batter in the baking dish.
Bake for 18-22 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.

Notes

Feel free to experiment with different herbs in the cowboy butter such as thyme or rosemary.

If you prefer a spicier biscuit, add a pinch of cayenne pepper or red pepper flakes to the cowboy butter.

Shredded cheddar cheese can be added to the biscuit batter before pouring the cowboy butter over for extra richness.

Store leftover biscuits in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Reheat in the oven at 350°F for 5-10 minutes to restore crispiness.

If freezing, bake the biscuits first, let them cool, and store in a freezer-safe container for 2-3 months. Reheat as desired.