Raspberry Butter Swim Biscuits

There’s something magical about pulling a golden, buttery batch of biscuits out of the oven—especially when they’re Raspberry Butter Swim Biscuits. These beauties are everything you love about classic southern biscuits but with a twist of juicy, sweet raspberry swirls baked right in. The dough literally swims in melted butter while baking, creating crispy edges and soft, fluffy centers that melt in your mouth.

This recipe quickly became a favorite in our kitchen. It’s simple, incredibly satisfying, and just fancy enough to impress your brunch guests—or treat yourself on a quiet morning. Whether you’re using fresh berries or raspberry preserves, the balance of tangy fruit and rich butter makes these biscuits utterly irresistible.

In this post, I’ll walk you through exactly how to make them, offer tips for variations, and share the little secrets that make this recipe foolproof and flexible. Let’s dive in!

What Makes Raspberry Butter Swim Biscuits So Unique?

Butter Swim Biscuits are a southern-inspired baking marvel where biscuit dough is baked directly in a generous pool of melted butter. The result? Crispy, golden edges with a tender, fluffy inside that feels indulgent and comforting in every bite. Unlike traditional rolled or cut biscuits, these are simply mixed, spread into a dish, and baked—no kneading or shaping required.

These biscuits became internet-famous thanks to their ease and irresistible buttery crust. They’re often made with just a handful of pantry staples, making them perfect for busy mornings or last-minute guests. And the best part? The butter does all the heavy lifting when it comes to flavor and texture.

By adding raspberry swirls to the classic base, we’re taking things up a notch. The juicy fruit mingles with the rich butter, creating a sweet-savory balance that’s seriously addictive. Think of it as comfort food with a fruity flair.

Why Raspberries Elevate These Butter Swim Biscuits

Raspberries bring a bright, tangy sweetness that pairs beautifully with the richness of butter. As the biscuits bake, the berries soften and release their juices, creating little pockets of flavor that burst in every bite. The contrast between the slightly tart raspberries and the buttery biscuit base is nothing short of dreamy.

They also add a pop of color and texture that makes these biscuits just as beautiful as they are delicious. Whether you use whole berries, crushed fruit, or swirls of jam, raspberries enhance both the taste and the visual appeal, making this an instant favorite for breakfast or dessert.

Ingredients Overview and Substitutions

The beauty of Raspberry Butter Swim Biscuits is that they use simple, no-fuss ingredients you likely already have. Here’s a quick overview of the essentials:

• All-purpose flour – The base for the biscuit structure.

• Baking powder – Helps create that fluffy rise.

• Salt – Balances the flavors.

• Sugar – Just enough to enhance the raspberry sweetness.

• Buttermilk – Adds moisture and tang. You can sub with milk + vinegar if needed.

• Butter – The star! Melted and poured into the pan before baking.

• Raspberries – Fresh or frozen, or even raspberry preserves.

Need adjustments? No problem:

• Dairy-free? Use vegan butter and oat milk + lemon juice.

• Gluten-free? A 1:1 gluten-free flour blend works well—just monitor texture.

• Vegan? Go dairy-free, and use maple syrup for a slightly different sweetness.

Optional mix-ins include lemon zest for brightness, white chocolate chips for a dessert twist, or even a sprinkle of cinnamon to enhance the warm flavors.

These biscuits are flexible, so you can customize them to suit your pantry or dietary needs without sacrificing that buttery, berry-filled experience.

The Best Type of Raspberries to Use

Both fresh and frozen raspberries work beautifully in this recipe, but each has its perks. Fresh berries hold their shape a bit better and look prettier when sliced into the finished biscuits. Frozen raspberries, on the other hand, are convenient and break down easily into flavorful swirls—just don’t thaw them first to avoid extra moisture.

Want to save time or avoid seeds? Raspberry jam or preserves is a great substitute. Just dollop and swirl into the dough before baking for a marbled effect.

Pro tip: Toss your berries lightly in flour before folding in—they’ll stay better distributed and won’t sink.

Butter Matters: Why You Shouldn’t Skimp

Butter is what gives these biscuits their signature crispy edges and tender center—so quality matters! You can use salted or unsalted butter, but be sure to adjust added salt accordingly.

For a deeper, nuttier flavor, try clarified butter or ghee—these resist burning and add richness. Whatever type you choose, use plenty. The dough swims in the butter as it bakes, creating golden edges and a moist, tender crumb.

Avoid margarine or low-fat alternatives—they just won’t give the same texture or flavor. This is one time when real, full-fat butter makes all the difference. Embrace it!

Tools You’ll Need for This Recipe

No special equipment is needed for Raspberry Butter Swim Biscuits—just the basics:

• 8×8 or 9×9-inch baking dish – Glass or metal both work; avoid nonstick.

• Mixing bowl and whisk – For combining dry and wet ingredients.

• Measuring cups and spoons – Accuracy matters for baking.

• Pastry brush (optional) – To brush extra butter over the top for that glossy finish.

If using jam, a small spoon or knife makes it easier to swirl it gently into the dough. That’s it—minimal mess, no rolling pin, and no biscuit cutter required!

Step-by-Step Instructions with Tips

1. Preheat your oven to 425°F (220°C).

2. Melt your butter and pour it into the bottom of the baking dish.

3. In a bowl, whisk together flour, baking powder, sugar, and salt.

4. Add buttermilk and gently stir just until combined—do not overmix.

5. Carefully spoon the dough over the melted butter and spread evenly.

6. If using raspberries, gently fold some into the top half of the dough or drop them on top.

7. For jam, swirl it in with a knife to create pretty streaks without fully mixing.

8. Bake for 25–30 minutes until golden brown and crisp on the edges.

9. Let cool for at least 10 minutes before slicing—this allows the structure to set.

Pro Tip: If using fresh berries, press a few extra on top before baking for that bakery-style look.

Once cooled slightly, slice into squares and serve warm. They’re perfect on their own or with a dollop of whipped cream or drizzle of glaze.

Tasty Raspberry Biscuit Variations You’ll Love

One of the best things about Raspberry Butter Swim Biscuits is how easily they adapt to new flavor profiles. Here are a few delicious spins to try:

• Lemon Raspberry Butter Biscuits – Add a teaspoon of fresh lemon zest to the dough and drizzle with a lemon glaze after baking. The citrus brings brightness to the berries.

• Raspberry Almond Biscuits – Fold in sliced almonds or use almond extract for a bakery-style touch. Finish with a dusting of powdered sugar.

• Raspberry Cream Cheese Swirl – Drop small spoonfuls of sweetened cream cheese onto the batter along with raspberry jam and swirl for a decadent, cheesecake-inspired biscuit.

• Savory-Sweet Twist: Raspberry + Goat Cheese – Crumble in soft goat cheese with the raspberries. The tangy-sweet combo is bold and surprisingly elegant.

Creative Tip: Use this biscuit base as your canvas—don’t be afraid to play with textures and add-ins!

What to Serve with Raspberry Butter Swim Biscuits

These biscuits are versatile enough to shine at breakfast, brunch, dessert, or even a tea party. Enjoy them warm out of the oven or pair them with:

• Whipped cream or sweetened mascarpone for a light dessert

• Lemon glaze or honey butter for extra indulgence

• A side of Greek yogurt and fresh fruit for a balanced brunch

Beverage pairings? You can’t go wrong with a hot cup of coffee, a glass of cold milk, or a refreshing iced tea. Their slightly sweet, buttery flavor makes them a hit any time of day.

How to Store and Reheat Them

These biscuits are best enjoyed fresh but store well, too!

• Keep any leftovers in an airtight container at room temperature for up to 2 days.

• For longer storage, place in the fridge for up to 5 days or freeze for up to 2 months.

To reheat:

• Oven or toaster oven is best for crisp edges—bake at 350°F for 5–7 minutes.

• Microwave works in a pinch—wrap with a damp paper towel to prevent drying out.

Pro Tip: Reheat individual slices for a quick breakfast or snack!

Make-Ahead & Freezer Tips

Want to plan ahead? You can prep the dough up to 12 hours in advance. Just cover tightly and refrigerate until ready to bake.

To freeze:

• Unbaked dough: Spread into the baking dish and freeze, tightly wrapped. Thaw in the fridge overnight before baking.

• Baked biscuits: Slice and freeze in a single layer. Once solid, transfer to a bag or container.

Freezer Bonus: Reheat directly from frozen in the oven at 350°F for 10–12 minutes. They’ll taste just as fresh!

Make-ahead options are perfect for holidays, brunch parties, or last-minute guests.

Troubleshooting Raspberry Butter Swim Biscuits

Even easy recipes can have hiccups. Here’s how to fix the most common issues:

• Dough too dry? Add a splash more buttermilk—consistency should be thick but spreadable.

• Soggy bottom? Make sure your oven is fully preheated and consider using a glass or metal baking dish.

• Uneven bake or dense texture? Avoid overmixing the dough. Gentle stirring is key.

• Raspberries sinking? Lightly press them into the top after spreading the dough, or gently fold only into the upper layer.

Bonus Tip: Line your dish with parchment paper for easy cleanup and mess-free slicing.

With these small tweaks, your biscuits will come out perfect every time—crispy, fluffy, and full of flavor.

Healthier Alternatives & Ingredient Swaps

Looking for a lighter twist without sacrificing taste? Try these healthy swaps:

• Greek yogurt or applesauce can replace up to ¼ cup of the butter for reduced fat and added moisture.

• Use whole wheat pastry flour instead of all-purpose for extra fiber and a slightly nuttier flavor.

• Opt for low-sugar raspberry preserves or mash your own raspberries with a touch of honey.

These swaps keep the soul of the recipe intact while making it a bit more nourishing. Great for everyday snacking—or guilt-free seconds!

FAQs

Can I use raspberry jam instead of fresh raspberries?
Yes! Raspberry jam or preserves work great and save time. Just swirl them into the top of the dough before baking. Reduce the added sugar slightly to avoid oversweetening.

Why are they called swim biscuits?
The name comes from how the dough is baked directly in a pool of melted butter. As it bakes, the biscuits “swim” in the butter, creating crispy bottoms and rich flavor throughout.

How do I make these biscuits fluffier?
Don’t overmix! Stir the dough just until combined. Also, be sure your baking powder is fresh, as expired leavening agents won’t give you that beautiful lift.

Can I double the recipe?
Definitely. Use a 9×13 baking dish and extend the baking time by 5–10 minutes. Watch the top—it should be golden brown and the edges crispy.

Are butter swim biscuits like scones?
Not really. Butter swim biscuits are softer, more buttery, and slightly less crumbly than scones. They’re more rustic and rich, especially with fruit add-ins.

Final Thoughts on Raspberry Butter Swim Biscuits

Raspberry Butter Swim Biscuits are one of those recipes you’ll find yourself coming back to again and again. They’re easy, customizable, and irresistibly delicious—from their golden, crispy edges to their fruity, buttery centers.

Whether you’re baking for brunch, dessert, or just because, these biscuits are a cozy, satisfying treat that feels like a warm hug on a plate. And once you master the base, the flavor variations are endless.

So grab your berries, melt that butter, and get ready to bake something unforgettable. And don’t forget to leave a comment or share your twist on this recipe—I’d love to hear it!