Apple Butter Swim Biscuits

A modern fusion take on the classic Southern butterswim biscuit, layered with tender sautéed apples, aromatic cinnamon and nutmeg, and finished with a crisp turbinado sugar crust. These biscuits are soaked in melted butter as they bake, resulting in a plush, almost pudding-like crumb that’s both visually stunning and irresistibly delicious. Perfect for a plate-worthy fall breakfast or dessert.

By @ameliaisnotachef

Original recipe source

Cook time: 50 minutes

Servings: 9

Ingredients

• 2 cups Apple peeled, small-diced
• 2 tbsp Butter salted
• 0.33 cup Brown Sugar
• 1.5 tsp Cinnamon
• 0.25 tsp Nutmeg
• 1 tsp Vanilla Extract
• 0.5 cup Butter 1 stick, salted
• 2.5 cups All-Purpose Flour
• 3 tsp Baking Powder
• 1.5 tsp Kosher Salt
• 0.33 cup Granulated Sugar
• 0.5 tsp Cinnamon
• 2 cups Buttermilk
• 2 tbsp Butter melted, for dough
• 1 tsp Vanilla Extract
• 0 Apple Filling prepared earlier
• 0 Biscuit Batter mixed with apple filling
• 0 Melted Butter in baking dish
• 0 Turbinado Sugar for topping
• 0 Parchment Paper for sheet pan
• 0 Butter for serving
• 0 Maple Syrup optional

Instructions

1. Preheat the oven to 450°F. Place a rack in the center position for even baking.
2. Peel and small-dice a mix of Granny Smith and Honeycrisp apples for the filling.
3. Melt salted butter in a large skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Sauté, stirring occasionally, until apples are slightly softened and a syrup forms.
4. Remove the apple mixture from the heat and stir in vanilla extract. Let cool slightly to prevent scrambling the biscuit dough.
5. Melt a stick of salted butter directly in a 9x9-inch baking dish in the oven. Tilt to coat evenly.
6. In a large bowl, whisk together all-purpose flour, baking powder, kosher salt, granulated sugar, and cinnamon until well combined and aerated.
7. In a separate measuring cup, combine cold buttermilk, melted butter, and vanilla extract. Pour wet ingredients into the dry mixture and gently mix until just combined.
8. Fold the cooled apple filling into the biscuit dough using a spatula, just until evenly distributed.
9. Carefully pour or spoon the biscuit batter over the hot melted butter in the baking dish. Use a spatula to spread it evenly to the edges.
10. Using an oiled knife or bench scraper, score the batter into a 3x3 grid to create 9 biscuits. Do not cut all the way through.
11. Generously sprinkle turbinado sugar over the top for added crunch and visual appeal.
12. Place the baking dish on a parchment-lined sheet pan to catch any butter overflow. Bake for 30–35 minutes, rotating once for even browning.
13. Remove from the oven when biscuits are golden, puffed, and a tester inserted in the center comes out clean. Let rest for 10 minutes before serving.
14. Serve warm with extra butter and a drizzle of maple syrup, if desired. Garnish with apple slices or a dusting of cinnamon for presentation.