There’s something wonderfully old‑fashioned about a pan of Butter Swim Biscuits—the way they bubble up through a pool of melted butter, turning golden at the edges and impossibly tender inside. This small‑batch version gives you all that homestyle comfort without making a dozen biscuits you don’t need.
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Butter Salted butter is used here, and it plays a major role — it melts in the pan first and creates that signature crisp, golden bottom and edges as the biscuits bake . Using the right amount matters: 4 tablespoons in a 5-inch dish gives you the perfect texture without greasiness.
All-Purpose Flour (Plain flour in the U.K.) This gives the biscuits their structure and keeps the crumb soft and tender . If your readers need a gluten-free option, I recommend a measure for measure flour, which will work as a substitute.
Baking Powder This is the main lifting agent. It activates twice — once when mixed with the wet ingredients and again in the oven — giving the biscuits their tall, fluffy rise.
Baking Soda It reacts with the acidity in the buttermilk to create extra lift and tenderness. Without it, the biscuits would be noticeably denser.
Sugar Just a teaspoon — not enough to make the biscuits sweet, but enough to help the tops brown beautifully as they bake.
Salt Essential for flavor. Without it, the biscuits taste flat and bland, and the difference is immediate.
Buttermilk
This is the heart of the recipe. The acidity tenderizes the dough and reacts with the baking soda for lift. The recipe intentionally uses more buttermilk than usual to create the wet, sticky dough that leads to the soft, almost cake-like center. If you don't have any buttermilk you can make a quick substitute by Adding 2 1/2 tsp of white vinegar or lemon juice to the 3/4 cup (180ml) of whole milk. Leave for five minutes to clabber. Alternately you can whisk together equal amounts of full fat plain Greek yogurt and whole milk to the amount of 3/4 cup (180ml). The latter is my preferred substitute.
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt. (I cut the butter into pieces. Don't let the butter brown or burn.)
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly. (I use the spoon and level off way of measuring my flour. Spoon into cup to fill and then level off with a straight edge.)
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough. (If it is too liquid, you can add a big more flour a few TBS at a time. It is meant to be quite sticky.)
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips. (The butter will rise up around the edges.)
- Using a sharp knife, score the unbaked dough into 4 equal squares. (This is important. Cut down right to the bottom of the dish. )
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm. (I enjoyed one fresh from the oven with butter and red currant jelly!)
These little biscuits are simple, but the technique matters. Here’s how to guarantee golden, fluffy success every time:
Measure your flour the right way Spoon it into the cup and level it off — scooping packs in too much flour and leads to dense, dry biscuits .
Don’t overmix the dough Stir only until the flour disappears. A wet, sticky, shaggy dough is exactly what you want for a tender, pillowy center .
Use the correct amount of butter Four tablespoons in a 5×5‑inch dish is the sweet spot — too little prevents crisping, too much makes the biscuits greasy .
Bake in the right pan A 5×5‑inch baking dish ensures the biscuits rise properly and the butter distributes evenly. Larger pans spread the butter too thin; smaller ones make them greasy .
Score the dough before baking Cutting the dough into four squares helps guide the biscuits as they rise — even if the cuts close up a bit, they still work beautifully .
Watch the oven, not the clock Ovens vary. Start checking at 13 minutes — they’re ready when the tops are deep golden and the butter is bubbling around the edges .
Let them rest before serving A 10‑minute rest lets the biscuits absorb the remaining butter and finish setting up for the perfect texture .
Test your baking powder and soda Old leaveners mean flat biscuits. The recipe gives simple tests to check freshness — super helpful if yours have been sitting awhile .
If the dough seems too runny It should be wet, but not pourable. Add a tablespoon or two of flour until it holds together when scooped .
Butter Swim Biscuits for Two
Tender, flaky and every bit as buttery and delicious as their full sized counterpart!
Ingredients
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt.
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly.
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough.
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips.
- Using a sharp knife, score the unbaked dough into 4 equal squares.
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re craving cozy comfort without the leftovers, this Cheesy Tuna Casserole for One is the perfect small‑batch meal. Made with tender pasta, a rich homemade sauce, and plenty of melted cheddar and Parmesan, it delivers all the creamy, crunchy goodness of a classic tuna bake — no canned soup required.
- 1/2 cup (70g) uncooked macaroni (I used Ditalini)
- 1 TBS salted butter
- 1/4 cup (40g) chopped onions
- 1 TBS all purpose plain flour
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder (not salt)
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1 tsp lemon juice
- 1/2 cup (36g) frozen peas
- 1/2 cup (57g) grated strong cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 (5 oz-141.75g) tin of albacore tuna, drained and flaked
- 1 TBS coarse cracker crumbs
- 1 TBS butter, melted
Elbow Macaroni
This recipe uses ½ cup dried elbow macaroni, which cooks up to about 1 cup — the perfect amount for a single‑serve casserole. It’s flexible too: penne, fusilli, whole wheat, or gluten‑free pasta all work beautifully. Today I used Ditalini.
Butter
Salted butter is used in three places: to soften the onions, enrich the sauce, and create that crisp, golden breadcrumb topping. If you use unsalted butter, just add a pinch of extra salt to balance the flavors.
Onions
A ¼ cup of chopped onion adds depth and savory warmth to the sauce. Shallots or green onions make excellent substitutes if you prefer a milder flavor.
Flour
All‑purpose flour thickens the sauce into that creamy, velvety consistency. A 1:1 gluten‑free flour blend also works perfectly if needed.
Seasonings
A lovely blend of dried thyme, garlic powder, nutmeg, salt, and black pepper gives the casserole its cozy, comforting flavor. You can adjust or swap herbs to suit your taste.
Milk & Heavy Cream
Milk (any kind — skim to whole) forms the base of the sauce, while heavy cream adds richness and body. You can use half‑and‑half or a plant‑based cream if you prefer.
Lemon Juice
Just a teaspoon brightens the sauce and balances the creaminess. Fresh or bottled both work well.
Cheddar & Parmesan
Freshly grated cheddar and freshly grated Parmesan melt smoothly and give the casserole its creamy, cheesy goodness. Pre‑shredded cheese doesn’t melt as well due to anti‑caking agents used to help keep them free-flowing. I recommend grating your own.
Canned Tuna
A 5‑ounce can of tuna, well drained, is essential — excess liquid can make the casserole watery. You can swap tuna for canned salmon or shredded chicken for a fun variation.
Cracker-crumbs
Cracker Crumbs (or panko for extra crunch) mixed with melted butter create that irresistible golden topping.
- Cook your macaroni in lightly salted water until al dente according to the package directions. Drain well. Rinse in cold water. Drain again. Set aside. (Rinsing and draining it helps to prevent it from sticking together.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small oven-safe casserole and set aside. (Alternately you can spray it with some low fat cooking spray.)
- Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until the onions have softened without coloring. (I often do this in the microwave.)
- Whisk in the flour. Cook for a minute to cook out the flour taste. Whisk in all of the seasonings and herbs. (It is essential to cook out the flour taste for a nicer sauce.)
- Slowly whisk the milk, and cream into the flour mixture, whisking constantly. Cook, stirring, over medium heat, until the mixture bubbles and thickens. Stir in the lemon juice. (Again I do this in my microwave in a large measuring jug.)
- Remove from the heat and whisk in both cheeses until they melt and the sauce is smooth. Stir in the cooked pasta and the peas. (I use a small wire whisk for all of my whisking. No need to thaw the peas.)
- Transfer this mixture to the prepared baking dish. (Make sure you dish is not too large. If it is then the mixture will need to be spread out more and you run the risk of it drying out.)
- Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole. (Alternately you can use bread crumbs.)
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
- Serve and enjoy hot. (This is rich and delicious!)
Drain the tuna really well Excess liquid is the number‑one culprit behind a watery casserole. Press the tuna lightly in the can to remove as much moisture as possible before adding it.
Use freshly shredded cheese for the creamiest sauce Pre‑shredded cheese contains anti‑caking agents that prevent smooth melting. Freshly shredded cheddar or Parmesan melts beautifully and gives the sauce a richer texture.
Cook the pasta just to al dente Slightly undercooked pasta holds its shape better and won’t turn mushy as the casserole bakes.
Add peas for color and extra comfort Stir in ½ cup frozen peas while the sauce simmers. They brighten the dish and add a lovely pop of sweetness.
Taste and adjust the seasoning before baking Once the sauce is mixed, give it a quick taste. A pinch more salt, pepper, or even a dash of garlic powder can make the flavors sing.
Choose the right baking dish A small casserole dish or ramekin helps the sauce bubble and thicken properly. Too large a dish spreads everything out and can dry the casserole.
Let it rest for a few minutes after baking This helps the sauce settle and thicken, making each spoonful creamy and satisfying.
Customize the topping Breadcrumbs or panko give a lovely crunch, but crushed crackers (like Ritz) also work beautifully for a buttery, golden finish.
Make it your own Swap tuna for canned salmon or shredded chicken, use whole wheat or gluten‑free pasta, or add a sprinkle of paprika or parsley on top for color.
Cheesy Tuna Casserole for One
This is a hearty and delicious tuna casserole that is perfectly sized to feed one person. All you need on the side is perhaps a salad or a cooked vegetable. It is rich and creamy and oh-so-tasty!
Ingredients
- 1/2 cup (70g) uncooked macaroni (I used Ditalini)
- 1 TBS salted butter
- 1/4 cup (40g) chopped onions
- 1 TBS all purpose plain flour
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp dried thyme
- 1/8 tsp garlic powder (not salt)
- 1/2 cup (120ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1 tsp lemon juice
- 1/2 cup (36g) frozen peas
- 1/2 cup (57g) grated strong cheddar cheese
- 1/4 cup (25g) grated Parmesan cheese
- 1 (5 oz-141.75g) tin of albacore tuna, drained and flaked
- 1 TBS coarse cracker crumbs
- 1 TBS butter, melted
Instructions
- Cook your macaroni in lightly salted water until al dente according to the package directions. Drain well. Rinse in cold water. Drain again. Set aside.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small oven-safe casserole and set aside.
- Melt the butter in a saucepan over medium heat. Add the chopped onions and cook, stirring frequently, until the onions have softened without coloring.
- Whisk in the flour. Cook for a minute to cook out the flour taste. Whisk in all of the seasonings and herbs.
- Slowly whisk the milk, and cream into the flour mixture, whisking constantly. Cook, stirring, over medium heat, until the mixture bubbles and thickens. Stir in the lemon juice.
- Remove from the heat and whisk in both cheeses until they melt and the sauce is smooth. Stir in the cooked pasta and the peas.
- Transfer this mixture to the prepared baking dish.
- Mix together the cracker crumbs and the melted butter. Sprinkle this mixture over top of the casserole.
- Bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
- Serve and enjoy hot.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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