Bacon Cheddar Ranch Butter Swim Biscuits
These savory Bacon Cheddar Ranch Butter Swim Biscuits are fluffy and light and literally ooze with buttery flavor. They’re a breakfast or dinner favorite! No biscuit cutter or rolling pin needed!
ANOTHER FANTASTIC VARIATION ON ‘SWIM BISCUITS’
If you have been around a while you may recognize these Swim Biscuits, or at least the base of these things (a.k.a Butter Dip Biscuits). I published the first Butter Dip Biscuit (as they were originally called) recipe back in 2012 (you can see my very first post here) and have made many, many variations since then (I’ve come a long way – ha!) These turned out insanely good! You can’t go wrong with a simple, homemade biscuit with no kneading, rolling of dough, or a dough cutter needed. The classic combo of ranch, bacon and cheddar really takes these biscuits up a notch!
FREQUENTLY ASKED QUESTIONS:
Yes, you can certainly use an 11×7-inch or 9×13-inch baking dish for the recipe, but it will result in thinner biscuits. You will need to adjust your baking time accordingly as well, since a thin biscuit requires a shorter time in the oven than thicker ones.
If you’re out of all-purpose, you can use self-rising if in a pinch.
If swapping them out, remove the baking powder that is in this recipe since self-rising flour already has that added.
No. I don’t recommend a plant butter substitute, or margarine or any other sub for butter in this recipe. The butter swim biscuits won’t turn out properly.
You can use either whole milk, 2% milk, or heavy cream to substitute for the other in most recipes. Just remember that milk is thinner than buttermilk so start with a little less than the recipe calls for and add more as necessary until you get a wet and sticky dough.
Sure! You can use the packaged bacon pieces to make these flavored butter dip biscuits even easier to make.
I prefer to use the aluminum free kind because I can actually taste the baking powder in the rolls. It has a metallic taste and can throw off the taste of the rolls since we use so much of it. But, if you aren’t like me and don’t taste the metallic flavor, then you can totally use your favorite regular baking powder. It’s all personal preference here!
Nope! In fact, you can totally make your own ranch seasoning if wanted. And if you need a good recipe, try this homemade one out!
Storing leftover rolls is easy! Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. Store leftovers on the counter for up to 2 days. To reheat, just pop them back into the oven for 5 minutes or until warmed through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- all-purpose flour
- granulated sugar
- aluminum-free baking powder
- dried ranch seasoning
- buttermilk
- bacon
- freshly shredded cheddar cheese
HOW TO MAKE CHEDDAR BACON RANCH SWIM BISCUITS:
Preheat oven to 450F degrees. Spray an oven safe glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a medium bowl, mix together the flour, sugar, baking powder, and dried ranch seasoning.
Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Finally, gently stir in shredded cheddar and chopped bacon. Gently stir until combined well.
In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time. Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
CRAVING MORE RECIPES?
Bacon Cheddar Ranch Butter Swim Biscuits
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 1 Tablespoon dried ranch seasoning
- 1 ¾ cups buttermilk (you may need up to 2 cups)
- 1 cups freshly shredded cheddar cheese
- 8 slices bacon, cooked and crumbled
- ½ cup (1 stick) salted butter
Instructions
- Preheat oven to 450F degrees (yes, that is the correct temperature). Spray an (oven safe) glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar, 1 Tablespoon aluminum-free baking powder and 1 Tablespoon dried ranch seasoning.
- Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
- Finally, gently stir in 1 cups freshly shredded cheddar cheese and 8 slices bacon, cooked and crumbled. Gently stir until combined well.
- In a microwave-safe bowl, melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the dish as long as it isn't metal (I don't recommend using a metal baking dish for these biscuits anyways).
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
- Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.
- Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Store these in an airtight container for up to 2 days. They’re the best when you first make them.
- I recommend using a glass or ceramic pan. A metal pan may get too hot too quick and not evenly bake the biscuits.
- You can use self rising flour if needed, just ditch the baking powder since it will already have it.
- I use aluminum free baking powder since I can taste the metallic taste. If it doesn’t bug you, feel free to use classic powder.
- To save time, you can use precooked bacon.
- Don’t try to swap out the real butter here, it won’t work.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
can these be frozen & reheated
Yes although they never last that long in my house so I’ve never actually tried it – ha!
I totally agree… use aluminum free baking powder. I’ve tasted some snarky stuff when I made the original version before.
None of my family tastes it but I do. I guess some of us are just more sensitive to it. I have a strong sense of smell so maybe that makes a difference too. I’ve made 10 different variations of this recipe since first sharing the original recipe 15 years ago & I think it’s the one thing that makes a difference in each variation. 🙂
These look delicious! Can they be cooked in an Air Fryer?
I have not tested them in an air fryer. If you do, please let me know how they turn out!