These Traeger Butter Swim Biscuits are set to become a weekend staple. They come together quickly, are ideal for slathering with raspberry jam, and make outstanding breakfast sandwiches.
Traeger Butter Swim Biscuits Recipe
This is one of the easiest biscuit recipes you’ll try, and the results are rich, tender, and buttery. The method is forgiving, so even if you don’t consider yourself a biscuit expert, you can achieve excellent results every time.
The recipe works well with reconstituted dry buttermilk powder, which makes it a smart pantry recipe. If you keep butter on hand, you can bake this large batch with minimal fuss.
Though originally developed for a pellet grill, the temperature guides are compatible with a conventional oven. You can also adapt the method for other grills—just be mindful of temperature control and rotate the pan to avoid hot spots.
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Recipe Shopping List
Quick checklist so you can see what to grab from the store.
- Flour
- Brown sugar
- Salt
- Baking powder
- Buttermilk (liquid or reconstituted dry buttermilk)
- Salted butter
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How To Make This Recipe
The process is straightforward. Below are the basic steps; use the full instructions in the recipe card for exact measurements and times.
- Mix the dry ingredients until evenly combined.
- Add the buttermilk and stir gently until a dough forms—do not overmix.
- Pour melted butter into a large, high-sided rectangular pan.
- Spread the biscuit dough into the pan, then cut into squares.
- Bake until the biscuits are puffed and golden, then let rest briefly before serving.
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Recipe Tips
Don’t overmix
The key to tender, flaky biscuits is minimal mixing. Stir just until the dry ingredients are moistened and the dough comes together. Overmixing develops gluten and makes biscuits tough.
Use butter
Butter provides flavor and browning that margarine or substitutes can’t match. For the best results, use real salted butter as called for in the recipe.
Measure accurately
Measure flour by fluffing the bag or container, gently spooning into the measuring cup, and leveling off. Accurate measuring helps ensure the right dough texture.
Split them with a fork
For a nicely textured split suitable for sandwiches, run a fork around the biscuit all the way through before separating, similar to how you split an English muffin.
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How To Store Leftovers
Store leftover biscuits in an airtight container at room temperature for short-term storage. To refresh them, reheat briefly in an oven or air fryer for the best texture; the microwave will work in a pinch but may soften the crust.
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Serving This With
These biscuits are delicious served warm with butter and a generous spoonful of raspberry jam. They also make outstanding breakfast sandwiches—try them with scrambled eggs, cooked bacon, or a smoked breakfast roll for a hearty meal.
Pair with omelets, crisp bacon, or a smoked breakfast loaf to build an epic morning sandwich.
More Recipes
- Traeger Grilled Cheddar Bay Biscuits
- Breakfast Biscuits for a Crowd
- Strawberry Shortcake Biscuits
- Easy Biscuit Pizza Poppers
- Cheesy Garlic Drop Biscuits
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Big Batch Traeger Butter Swim Biscuits
These tender biscuits bake in a bath of butter right on the pellet grill. This big batch is great for sharing or for reheating throughout the week.
10 minutes
25 minutes
35 minutes
Ingredients
- 6 cups all-purpose flour
- 4 cups buttermilk (reconstituted dry buttermilk is fine)
- 2 sticks salted butter (melted)
- 3 tablespoons baking powder
- 3 tablespoons brown sugar
- 1 ½ tablespoons salt
Instructions
- Preheat your Traeger or grill to high, aiming for as close to 450°F as possible. Melt the butter and set aside.
- Combine the dry ingredients in a large bowl. Pour in the buttermilk and stir just until a dough forms and no dry flour remains. Do not overmix.
- Prepare a high-sided 10×13-inch grill-safe pan and pour in the melted butter.
- Spread the biscuit batter evenly across the butter in the pan.
- Use a buttered bench scraper or spatula to cut the batter into 12–15 squares, allowing some butter to run into the cuts.
- Place the pan on an elevated rack in the grill if you have one. If not, create extra distance from the heat by inverting a large rectangular pan on the grates and setting the biscuit pan on top.
- Bake for 25–30 minutes, rotating the pan halfway through, until biscuits are risen and golden on top.
- Allow the biscuits to rest for about 5 minutes before serving.
Nutrition Information
Serving Size: 1 biscuit
Amount per serving (estimate):
Calories: 326
Total Fat: 13g (Saturated Fat: 8g)
Cholesterol: 35mg
Sodium: 1150mg
Carbohydrates: 44g (Fiber: 1g, Sugar: 5g)
Protein: 7g
Nutrition data provided here is an estimate.
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