Introduction

Oh, my friends, do you ever crave a taste of pure comfort? A little bite of heaven that just wraps you up in a warm hug? Well, I’ve got just the thing for you today! We’re diving headfirst into the glorious world of Cinnamon Raisin Butter Swim Biscuits. Seriously, these aren’t just biscuits; they’re an experience. Imagine fluffy, tender biscuits, swimming in a pool of melted butter infused with sweet cinnamon and plump raisins, then topped with a dreamy glaze. And the best part? They are ridiculously easy to make, perfect for a weekend brunch or a special treat any day of the week.

Why You’ll Love This Recipe

Fast: You can whip these up in under an hour, from start to finish!
Easy: No fancy techniques needed. Just a few simple steps and you’re golden.
Giftable: These make the most wonderful homemade gift for friends, family, or your favorite teacher. Just box ’em up in a cute tin!
Crowd-pleasing: From kids to grandparents, everyone goes crazy for these sweet, spiced delights.

Ingredients

Gather ’round, let’s see what we need for these little beauties. It’s all pretty standard stuff, and the results are anything but ordinary!

2 ½ cups (312.5 g) all-purpose flour: The backbone of our biscuits.
4 teaspoons baking powder: This is what gives us that amazing lift and fluffy texture.
1 tablespoon granulated sugar: Just a touch of sweetness in the biscuit itself.
¼ teaspoon kosher salt: Balances all the sweet flavors.
2 cups (490 g) buttermilk, room temperature: The magic ingredient for tender, flaky biscuits. Make sure it’s room temperature so it incorporates smoothly.
¼ cup (50 g) light brown sugar, packed: Adds a lovely caramel note and moisture.
1 teaspoon ground cinnamon: Hello, cozy fall vibes!
1 cup (145 g) raisins, divided: These plump up beautifully in the butter. I like to use most of them in the wet ingredients and a few in the butter for extra goodness.
½ cup (1 stick / 113 g) unsalted butter, melted: This is where the “swim” part comes in, and trust me, it’s glorious.

For the Glaze:

1 cup (125 g) confectioners’ sugar: For that sweet, smooth finish.
2 tablespoons milk, plus more as needed: To get our glaze to that perfect drizzling consistency.

How to Make It

Alright, apron on, let’s get baking! It’s super straightforward, I promise.

Preheat your oven: Get that oven to 425°F (220°C). A nice hot oven helps those biscuits rise beautifully.
Mix the dry ingredients: In a big ol’ bowl, whisk together your flour, baking powder, granulated sugar, and salt. Give it a good mix so everything is evenly distributed.
Combine the wet ingredients: In a separate medium bowl, whisk together the room temperature buttermilk, light brown sugar, cinnamon, and ¾ cup of your raisins. This is where all that delicious flavor starts to build!
Marry the wet and dry: Pour the buttermilk mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. I can’t stress this enough: DO NOT OVERMIX! A few streaks of flour are perfectly fine. Overmixing means tough biscuits, and we want fluffy clouds!
Get the butter bath ready: Pour your melted butter into a 9×13 inch baking dish. Sprinkle the remaining ¼ cup of raisins evenly over the butter. This is the fancy pool your biscuits will swim in.
Scoop and place: Now, using an ice cream scoop or a couple of spoons, scoop generous mounds of the biscuit dough directly into the melted butter in the baking dish. Don’t worry about them looking perfect; rustic is the name of the game here. Leave a little space between each mound so they have room to puff up.
Bake to golden perfection: Pop that baking dish into your preheated oven and bake for about 18-22 minutes. You’re looking for them to be beautifully golden brown on top and cooked through.
Whip up the glaze: While those gorgeous biscuits are baking, it’s time for the crowning glory! In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of milk until it’s nice and smooth. If it’s too thick, add another teaspoon of milk at a time until you get a pourable, drizzly consistency.
Glaze and enjoy: Once the biscuits are out of the oven, immediately drizzle that lovely glaze all over the warm biscuits. Let them sit for a minute to absorb all that goodness. Serve them warm and watch the happy faces!

Substitutions & Additions

Feeling creative? I love that about you! Here are some ways to play with this recipe:

Nutty Addition: Want a little crunch? Toss in ¼ cup of chopped pecans or walnuts with the raisins in the butter mixture.
Spice It Up: A pinch of nutmeg or a dash of cardamom can add an extra layer of warmth.
Different Fruit: If raisins aren’t your jam, try dried cranberries or chopped dried apricots!
No Buttermilk? No problem! You can easily make your own. Pour 2 tablespoons of lemon juice or white vinegar into a liquid measuring cup, then add milk to reach the 2-cup line. Let it sit for 5-10 minutes until it thickens slightly.
Citrus Zest: A little bit of orange or lemon zest in the biscuit dough or the glaze adds a lovely brightness.

Tips for Success

Let’s make sure your biscuits are absolutely perfect every time!

Don’t Overmix: I’m saying it again because it’s SO important! A light hand is key to tender biscuits.
Room Temperature Buttermilk: Cold buttermilk can make your dough tough and harder to mix. Let it sit out for about 30 minutes before you start.
Proper Raisin Distribution: Ensure you have raisins throughout the dough and in the butter bath for bursts of sweetness in every bite.
Prep Ahead: You can whisk together the dry ingredients the night before. Just store them in an airtight container. The wet ingredients can also be mixed separately and stored in the fridge, but let them come to room temperature before combining.
Don’t Crowd the Pan: Give your biscuits a little breathing room in the baking dish so they bake up evenly and get that gorgeous golden crust.

How to Store It

These are best enjoyed fresh, warm from the oven, but if you happen to have leftovers (a rare occurrence in my house!), here’s how to store them:

Once completely cooled, store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer-safe bag or container for up to 2 months. Reheat gently in a toaster oven or microwave to bring back that fresh-baked goodness.

FAQs

Can I make these ahead of time? While they are best served fresh, you can mix the dry ingredients and the wet ingredients separately a day in advance. Combine and bake when ready.
My biscuits didn’t get very golden. What did I do wrong? Make sure your oven is fully preheated. An oven thermometer can be helpful to ensure your oven is at the correct temperature. Also, sometimes the placement in the oven can affect browning – try baking on the center rack.
Can I use milk instead of buttermilk? While buttermilk is preferred for its tenderness and tang, you can use the milk-and-vinegar/lemon juice substitute mentioned above.
Why are they called “Butter Swim Biscuits”? They’re called “swim” biscuits because the dough mounds are placed directly into a pan of melted butter, allowing them to “swim” and absorb that delicious butter flavor as they bake!

Cinnamon Raisin Butter Swim Biscuits

Fluffy, tender biscuits swimming in a pool of melted butter infused with sweet cinnamon and plump raisins, then topped with a dreamy glaze. Ridiculously easy to make, perfect for a weekend brunch or a special treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings 8 biscuits

Equipment

9x13 inch baking dish
Large bowl
Medium bowl
Whisk
Spatula
Wooden spoon
Ice cream scoop or two spoons
Small bowl for glaze
Airtight container for storage
freezer-safe bag for freezing
Toaster oven for reheating
Microwave for reheating

Ingredients

For the Biscuits

2.5 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
0.25 teaspoon kosher salt
2 cups buttermilk room temperature
0.25 cup light brown sugar packed
1 teaspoon ground cinnamon
1 cup raisins divided
0.5 cup unsalted butter melted

For the Glaze

1 cup confectioners’ sugar
2 tablespoons milk plus more as needed

Instructions

Preheat your oven to 425°F (220°C). A nice hot oven helps those biscuits rise beautifully.
In a large bowl, whisk together your flour, baking powder, granulated sugar, and salt. Give it a good mix so everything is evenly distributed.
2.5 cups all-purpose flour
In a separate medium bowl, whisk together the room temperature buttermilk, light brown sugar, cinnamon, and ¾ cup of your raisins. This is where all that delicious flavor starts to build!
2.5 cups all-purpose flour
Pour the buttermilk mixture into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. I can’t stress this enough: DO NOT OVERMIX! A few streaks of flour are perfectly fine. Overmixing means tough biscuits, and we want fluffy clouds!
2.5 cups all-purpose flour
Pour your melted butter into a 9x13 inch baking dish. Sprinkle the remaining ¼ cup of raisins evenly over the butter. This is the fancy pool your biscuits will swim in.
2.5 cups all-purpose flour
Now, using an ice cream scoop or a couple of spoons, scoop generous mounds of the biscuit dough directly into the melted butter in the baking dish. Don’t worry about them looking perfect; rustic is the name of the game here. Leave a little space between each mound so they have room to puff up.
2.5 cups all-purpose flour
Pop that baking dish into your preheated oven and bake for about 18-22 minutes. You’re looking for them to be beautifully golden brown on top and cooked through.
While those gorgeous biscuits are baking, it's time for the crowning glory! In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of milk until it’s nice and smooth. If it’s too thick, add another teaspoon of milk at a time until you get a pourable, drizzly consistency.
2.5 cups all-purpose flour
Once the biscuits are out of the oven, immediately drizzle that lovely glaze all over the warm biscuits. Let them sit for a minute to absorb all that goodness. Serve them warm and watch the happy faces!
2.5 cups all-purpose flour

Notes

These biscuits are best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months and reheat gently.