These Marry Me Butter Swim Biscuits bake up with golden edges, tender centers, and a savory blend of Parmesan, sun-dried tomatoes, basil, and garlic that elevates ordinary dinner rolls. The dough is simple and soft—no kneading or rolling required. I press the mixture into a dish of melted butter, score it into squares, then bake until puffed and golden. The butter swims around and soaks into the biscuits as they rest, making them rich and irresistible. They disappear fast—consider yourself warned.
Butter Swim Biscuits with a Marry Me Twist
Butter swim biscuits break from the traditional biscuit method by baking the dough in a generous pool of melted butter. That melted butter bubbles up around the sides and soaks into the biscuits as they rest, producing a softer, more cake-like texture than flaky, layered biscuits made with cold butter. Heavy cream gives these biscuits richness and moisture, and the simple method—mix, spread, and bake—makes them one of the easiest biscuit recipes you can make.
The “Marry Me” flavor comes from a savory combination of sun-dried tomatoes, Parmesan, garlic, basil, and Italian-style herbs with a touch of red pepper. Those bright, cheesy flavors pair beautifully with soups, salads, or any dish where you’d normally serve garlic bread. Serve warm for the best experience.
Helpful Tips
- Melt the butter, don’t brown it. Watch carefully in the hot oven and remove the dish once the butter is fully melted, pale yellow, and lightly foaming—about 4 minutes. Slight browning is fine but will add a nutty flavor.
- Mix gently. Stir the dough only until mostly combined. The batter should be soft and slightly sticky. Overmixing develops gluten and yields dense, tough biscuits instead of tender ones.
- Grease hands and tools. The dough is wet; lightly grease your hands and any spreading tools with cooking spray or butter to prevent sticking.
- Use a rimmed baking sheet. Place the baking dish on a rimmed sheet to catch any butter that bubbles over and keep the oven clean.
Marry Me Butter Swim Biscuits
Equipment
- 8×8-inch square baking dish
- Medium mixing bowl
Ingredients
- ½ cup unsalted butter, sliced (1 stick)
- 2½ cups all-purpose flour
- 4 tsp baking powder
- 1 tsp coarse salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp dried thyme (or 1 sprig fresh, finely chopped)
- ¼ tsp Italian seasoning
- ⅛ tsp red pepper flakes
- 4 large basil leaves, chopped
- ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
- ¼ cup freshly grated Parmesan cheese
- 2 cups heavy cream
Instructions
- Preheat the oven to 450°F. Place the sliced butter in an 8×8-inch baking dish and transfer the dish to the hot oven until the butter melts, about 4 minutes. Watch closely so the butter doesn’t brown.
- In a medium bowl, whisk together the flour, baking powder, salt, black pepper, onion powder, garlic powder, dried thyme, Italian seasoning, and red pepper flakes until evenly combined.
- Stir in the chopped basil, chopped sun-dried tomatoes, and grated Parmesan until distributed through the dry mixture.
- Pour in the heavy cream and gently stir until a soft, sticky dough forms. Stop mixing when mostly combined; the dough should be wet and not overworked.
- Remove the hot baking dish from the oven and carefully place the dough on top of the melted butter. Using a greased offset spatula or greased hands, spread the dough evenly to the edges of the dish. Some butter may rise up around the dough; that’s normal.
- Coat a bench scraper or long knife with nonstick spray and cut the unbaked dough into 9 squares (3×3 grid). Wipe and re-spray the tool and retrace the cuts if needed. The lines will guide separation after baking.
- Place the baking dish on a rimmed baking sheet to catch any spillover, then bake for about 25 minutes, starting to check at 22 minutes. The tops should be golden and a tester inserted in the center should come out clean.
- Allow the biscuits to rest in the dish for about 5 minutes so the butter can be absorbed. Run a knife through the original cut lines, separate the squares, and serve warm.
Notes
If you use a 9×9-inch baking dish, the biscuits will be slightly thinner and may need a minute or two less baking time. Adjust as needed and check for a clean tester.
Nutrition (per biscuit)
Serving: 1 biscuit | Calories: 420 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 31 g | Saturated Fat: 19 g | Sodium: 336 mg
Nutritional information is an estimate and can vary based on the exact ingredients and brands you use.
How to Make Marry Me Butter Swim Biscuits Step by Step
Gather ingredients and preheat the oven to 450°F. Slicing the butter helps it melt quickly and evenly in the baking dish.
Melt the butter: Place ½ cup of sliced unsalted butter in the 8×8-inch dish and heat in the preheated oven for about 4 minutes, until melted and foaming slightly. Remove promptly.
Make the dough: Whisk the dry ingredients together, then fold in basil, sun-dried tomatoes, and Parmesan. Add heavy cream and stir just until a wet dough comes together—avoid overmixing so the biscuits stay tender.
Spread and score: Spoon the dough onto the hot butter and spread to the edges. Score into nine squares before baking to make separation easier after baking.
Bake: Place the dish on a rimmed baking sheet and bake 22–25 minutes. The tops should be golden and the centers set. Let rest 5 minutes so the butter can absorb, then slice through the scored lines and serve warm.
What to Serve with Marry Me Butter Swim Biscuits
These savory biscuits are ideal for dipping. A warm tomato soup is a classic match, and a chicken-and-sundried-tomato soup complements the same flavor profile. For brunch, serve with scrambled eggs so everything is warm together. They also pair well with pasta dishes or any meal that benefits from a buttery, herb-forward bread side.
Easy Tomato Soup
Marry Me Chicken Soup
Best Scrambled Eggs
Pasta Pomodoro
Storing Leftovers
Refrigerator
Cool completely, separate along the cut lines, and store in an airtight container in the refrigerator for up to 4 days. Chilled biscuits will soften at the edges but reheat well.
Reheating
For best texture, warm in a 350°F oven for 5–10 minutes. An air fryer works for one or two: 325°F for 2–4 minutes. Microwaving is fastest but yields a softer result.
Freezing
These biscuits freeze well. Cool completely, wrap individually, and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or overnight in the refrigerator, then reheat as above.
More Easy Biscuit Recipes
- Buttermilk Drop Biscuits — tender, buttery, and on the table quickly.
- Biscuits and Gravy — hearty weekend comfort with creamy sausage gravy.
- Cheddar Bay Biscuits — brushed with garlicky herb butter for a classic favorite.
- Apple-Cheddar Skillet Drop Biscuits — a sweet-savory twist with apples and sharp cheddar.
If you try this recipe, leave a rating or note about how it turned out. Enjoy these rich, savory biscuits warm—perfect for dipping and sharing.
