Cheddar Bay Butter Swim Biscuits
Cheddar Bay Butter Swim Biscuits are an easy shortcut biscuit recipe made with boxed biscuit mix, plenty of butter, and cheddar cheese. No rolling pins or biscuit cutter needed!
Cheddar Bay Butter Dip Biscuits
These Cheddar Bay Butter Swim Biscuits are seriously the easiest biscuits yet (but taste totally homemade!) Everything you love about any of my Butter Dip Biscuits, so much butter flavor, no biscuit dough cutter needed, and these are full of tasty, nostalgic flavor. I absolutely LOVE the crispy edges that happen because of the butter. But if you’re a soft biscuit girlie, you can just eat up the middle ones 🙂
Frequently Asked Questions:
Butter swim biscuits (or butter dip biscuits as they were originally called) are biscuits that bake in melted butter rather than being individually shaped and placed on a baking sheet. The butter helps create golden edges while keeping the inside tender. I’ve made TONS of Butter Swim Biscuits over the years- sweet, savory, and everything in between.
If you want a similar flavor but don’t want to use the boxes of biscuit mix, you can make my Cheddar Garlic Butter Swim Biscuits. It gives the same flavors.
These biscuits pair well with soups, stews, chili, pasta dishes, and roasted meats. They also make a great base for chicken pot pie filling. I’d totally plop some of my Crock Pot Chicken Pot Pie filling on top of these biscuits. It’s like a deconstructed version of the classic comfort food meal.
No. One of the best things about this recipe is that there is no rolling, cutting, or shaping required. Simply spread the dough into the baking dish and bake. It sounds like it wouldn’t work but it definitely does!
Scoring the dough helps create serving portions and makes the biscuits easier to separate once baked. The cuts don’t need to be perfect at all.
These are best served warm, but you can bake them ahead of time and reheat before serving.
Yes. You can double the ingredients and bake them in a larger baking dish. You may need to adjust the baking time slightly.
Cover loosely with foil around the 20-minute mark if the tops are browning too quickly.
Generally with baked goods, it is recommended to use metal. So you could use either but I prefer to use a glass baking dish for these. Personally, I find it cooks more evenly. Sometimes with metal, the edges can get overdone while waiting for the middle to get done.
Store leftover biscuits in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a few seconds or warm them in the oven until heated through.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- Cheddar Bay biscuit mix– Using the boxed mix makes this recipe incredibly easy while still giving you that classic cheddar garlic flavor.
- water– No milk is needed for this recipe, helping keep it super simple.
- shredded cheddar cheese– Adds extra cheesy flavor and texture. Freshly shredded cheese melts best, but pre-shredded works too.
- unsalted butter– The butter creates the signature golden edges and adds flavor throughout the biscuits.
- seasoning packets – Save these from the biscuit mix boxes and combine them with melted butter for the finishing brush-on topping.
How To Make Cheddar Bay Butter Swim Biscuits
Prepare the biscuit mix
Preheat the oven to 425°F. Spray a 9×9-inch baking dish with baking spray and set aside. Note: Technically there is enough butter to keep the biscuits from sticking but I like to be extra cautious. In a large bowl, stir together the biscuit mix, water, and cheese until there are no dry patches. You are not adding the seasoning packets. That will be used with the topping later.
Add melted butter and dough
Pour ½ cup of the butter into the bottom of the baking dish. Gently press the dough into the baking dish, spreading it out smoothly. The dough will be sticky. I like to dip my fingers into some of the butter to help it not stick to my hands.
Cut the dough and bake
Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later. Bake (on the middle oven rack) for about 25-30 minutes, cover loosely with tin foil at the 20-minute mark. Oven times DO VARY but tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.
Brush with butter and seasoning
When the biscuits are ready, add ¼ cup unsalted butter, melted to a small bowl and stir together with the seasoning packets from the box mix. Brush the tops with the butter mixture; use it all!
Allow to cool slightly, cut and serve.
Craving More Recipes?
Cheddar Bay Butter Swim Biscuits
Ingredients
- 2 (11.36 ounce) boxes Red Lobster cheddar bay biscuit mix (seasoning packet separated)
- 1 ½ cups water
- 1 cup shredded cheddar cheese
- ½ cup (1 stick) unsalted butter, melted (measure before melting)
For topping:
- ¼ cup (1/2 stick) unsalted butter, melted (measure before melting, see notes below)
- 2 seasoning packets
Instructions
- Preheat the oven to 425°F. Spray a 9×9-inch baking dish with baking spray and set aside. Note: Technically there is enough butter to keep the biscuits from sticking but I like to be extra cautious.
- In a large bowl, stir together 2 (11.36 ounce) boxes Red Lobster cheddar bay biscuit mix , 1 1/2 cups water, and 1 cup shredded cheddar cheese until there are no dry patches. You are not adding the seasoning packets. That will be used with the topping later.
- Pour 1/2 cup (1 stick) unsalted butter, melted into the bottom of the baking dish.
- Gently press the dough into the baking dish, spreading it out smoothly. The dough will be sticky. I like to dip my fingers into some of the butter to help it not stick to my hands.
- Cut the dough into 9 squares. This doesn’t need to be perfect. It will just help with cutting the finished biscuits later.
- Bake (on the middle oven rack) for about 25-30 minutes, cover loosely with tin foil at the 20-minute mark if it is getting too dark. NOTE: Oven times DO VARY but tops should be golden brown and when you insert a toothpick in the center, it should come out clean with no wet batter.
- When the biscuits are ready, combine ¼ cup (1/2 stick) unsalted butter, melted with 2 seasoning packets in a small bowl and stir together until combined.
- Brush the tops with the butter mixture; use it all.
- Allow to cool slightly, cut and serve.
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.
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.
