Name: Cowboy Butter-Swim Biscuits Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 cloves garlic, minced; 4 teaspoons whole-grain Dijon mustard; 4 teaspoons prepared horseradish; 1 tablespoon lemon juice (from 1/2 medium lemon); 1/2 teaspoon smoked or regular paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes (optional); 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 1 teaspoon baking soda; 4 ounces sharp cheddar cheese, shredded (about 1 cup); 1 tablespoon finely chopped fresh chives; 1 1/2 cups cold buttermilk

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If you’re like me and love biscuits with a bold, buttery kick, this Cowboy Butter-Swim Biscuits Recipe will quickly become your new favorite. These biscuits have that perfect balance of flaky, cheesy, and spicy—thanks to a luxuriously flavorful butter swim that bathes them as they bake, making each bite melt-in-your-mouth delicious. I first tried this recipe on a chilly weekend morning, and it was an instant hit; the added horseradish and Dijon mustard give it a unique, tangy edge that keeps you coming back for more.

Whether you’re serving brunch for friends, a BBQ side, or just craving a comforting snack, these biscuits work beautifully. The clever technique of having the dough swim in the cowboy butter as they bake ensures they stay moist and infused with layers of flavor, unlike ordinary biscuits. Trust me, once you try this Cowboy Butter-Swim Biscuits Recipe, you’ll never reach for plain butter again!

Ingredients You’ll Need

The magic in this Cowboy Butter-Swim Biscuits Recipe comes from simple yet bold ingredients that come together to elevate your biscuit game. Each item plays a critical role—from the sharpness of cheddar to the zing of horseradish in the butter. When you shop, choose fresh, good-quality ingredients, especially the cheddar and buttermilk, as they really boost the overall flavor.

Unsalted butter: Using unsalted allows you full control over the saltiness in the biscuits and the cowboy butter.
Garlic: Freshly minced garlic adds that comforting aroma and punch to the butter.
Whole-grain Dijon mustard: Adds depth and slight tang without overpowering.
Prepared horseradish: This gives that signature ‘cowboy’ bite—don’t skip it!
Lemon juice: Just a splash brightens the richness of the butter.
Smoked paprika: For a subtle smoky hint that complements the horseradish.
Kosher salt & black pepper: Basics that bring out all the flavors beautifully.
Red pepper flakes (optional): Adds a gentle warmth, great if you like a little heat.
All-purpose flour: The foundation for light, tender biscuits.
Baking powder & baking soda: Together, these leaveners help the biscuits puff up perfectly.
Sharp cheddar cheese: I love using sharp cheddar for its bold flavor and melty texture inside the biscuit.
Fresh chives: They add a subtle oniony freshness and a pop of color.
Cold buttermilk: Essential for that tender crumb and slight tang.

Variations

I’m all about making recipes your own, so I often tweak this Cowboy Butter-Swim Biscuits Recipe depending on the season or mood. Whether you’re cutting back on heat or dialing up the boldness, it’s easy to adjust and still get fantastic results.

Herb variation: Swapping chives for fresh rosemary or thyme really amps up the aroma. I tried this during a fall get-together and the rosemary matched perfectly with the smoked paprika.
Dairy-free version: Use dairy-free butter and a plant-based yogurt substitution for buttermilk. The texture shifts slightly but flavor-wise, it still delivers.
Extra cheesy: Add a cup of mixed cheeses like sharp cheddar and smoked gouda for ultra-richness.
Heat level: If you’re sensitive to spice, skip the red pepper flakes but keep the horseradish for complexity.

How to Make Cowboy Butter-Swim Biscuits Recipe

Step 1: Prep and Melt Your Cowboy Butter

First things first, preheat your oven to 400°F. While that’s warming up, combine your stick of unsalted butter with garlic, Dijon mustard, horseradish, lemon juice, smoked paprika, salt, black pepper, and the optional red pepper flakes in an 8×8-inch baking pan. Pop it into the oven and let the butter melt evenly—this usually takes about 7 minutes. The smell at this stage? Absolutely irresistible, and it’s like a preview of the flavor punch to come.

Step 2: Stir, Set Aside, and Prepare Dry Ingredients

Once melted, take the pan out and stir everything to combine well, making sure the mixture coats the pan’s sides—this will keep the biscuits swimming in buttery goodness. Scoop out a tablespoon of the butter mixture into a small bowl to reserve for brushing later. Next, whisk together your flour, baking powder, kosher salt, and baking soda in a large bowl. Toss in the shredded sharp cheddar and finely chopped chives, giving them a quick mix to disperse evenly.

Step 3: Combine Wet and Dry for the Dough

Add the cold buttermilk directly to your dry ingredients and gently fold with a flexible spatula. The key is to stir until the dough just comes together—like a shaggy, sticky mess with no dry flour patches. It might look a little rough, but that’s perfect! Resist the urge to overmix, or your biscuits might turn out dense.

Step 4: Transfer and Score Your Dough

Pour the dough right into the baking pan now filled with the melted cowboy butter, and use your spatula to press it evenly all the way to the edges. This part feels kind of fun—as if you’re tucking the dough into a buttery blanket. Then, using a knife or bench scraper, cut down through the dough to the bottom of the pan, creating a 3×3 grid (nine squares). Don’t separate them—just score deeply. This helps the biscuits bake evenly and makes them easy to pull apart after baking.

Step 5: Bake and Finish

Slide your pan into the oven and bake for 25 to 27 minutes until the biscuits puff and turn a gorgeous golden brown. To test for doneness, insert a toothpick into the center—if it comes out clean, you’re good to go. Right out of the oven, score along the original cuts again to separate the biscuits, then generously brush the tops with the reserved cowboy butter. I find this final step locks in the moisture and adds an extra layer of flavor that you just can’t beat. Let them cool in the pan at least 15 minutes to set perfectly.

How to Serve Cowboy Butter-Swim Biscuits Recipe

The image shows a close-up of several large, golden-brown biscuits with a rough, crumbly texture. The biscuits have a slightly crispy outer layer with darker baked spots and are sprinkled with small green herb bits. One biscuit prominently in the front has a bite taken out of it, showing a soft, fluffy, light yellow inside. The biscuits rest on a piece of parchment paper inside a metal tray, with the edges of the tray visible. The overall feel is warm and fresh, with a clear focus on the texture of the biscuits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these biscuits with a bit of fresh chopped chives or finely sliced green onions to add a fresh, mild crunch. If you’re feeling indulgent, a dollop of sour cream or a smear of extra cowboy butter on top just amps up the richness and makes each bite feel like comfort heaven.

Side Dishes

This recipe shines bright alongside smoky BBQ ribs, chili, or grilled meats. For a lighter take, pair with a fresh green salad or some roasted vegetables—the bold biscuits balance those lighter sides beautifully. I’ve also served these with slow-cooked brisket, and the buttery biscuits soaked up every bit of that savory goodness.

Creative Ways to Present

For special occasions, I love arranging the biscuits in a rustic wooden board, surrounded by small bowls of additional cowboy butter, honey, and jams. Another fun idea is to slice them in half and serve as mini sandwich sliders with pulled pork or smoked turkey. It’s not only delicious but makes an impressive presentation!

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover biscuits in an airtight container at room temperature—they stay tender and fresh for up to three days. Just make sure they’ve cooled fully before sealing to prevent sogginess. If you’re planning to eat within a day or two, this method works wonderfully.

Freezing

These biscuits freeze beautifully. I separate each biscuit after cooling completely, wrap them individually in plastic wrap, and place them in a freezer bag. They’ll stay good for about 2 months. When you’re ready to eat, no need to thaw—pop them straight into a warm oven to reheat and regain their fresh-baked goodness.

Reheating

To reheat, I preheat the oven to 350°F and warm the biscuits on a baking sheet for about 10 minutes. This keeps their crust crisp and insides soft. Avoid microwaving if you want to maintain that fresh-baked texture—though it works in a pinch!

FAQs

Can I make the cowboy butter ahead of time for the Cowboy Butter-Swim Biscuits Recipe?

Absolutely! In fact, making the cowboy butter in advance is a great time-saver. You can combine all the ingredients into softened butter and refrigerate it in an airtight container for up to a week. When you’re ready to bake, just place it in your baking pan to melt along with the dough. This lets the flavors meld together even more.
What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, no worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk. Let it sit for 5 minutes before adding to the recipe. This acidic mixture mimics buttermilk’s tang and helps tenderize the biscuits.
Why does the recipe call for both baking powder and baking soda?

The combination of baking powder and baking soda ensures the biscuits rise beautifully and develop a tender crumb. Baking powder is a complete leavening agent, and the baking soda reacts with the acidity in the buttermilk to give an extra lift and browning. Together, they create that perfect biscuit texture and color.
Can I use regular paprika instead of smoked paprika for the cowboy butter?

Yes, you can substitute regular paprika if smoked isn’t available. The smoked paprika adds a subtle smoky flavor that complements the horseradish and mustard, but regular paprika will still give you a nice mild warmth and color. It won’t be exactly the same, but still delicious.
How do I know when the Cowboy Butter-Swim Biscuits are done baking?

Look for a beautiful golden-brown color on top and biscuits that have puffed up significantly. To be sure, insert a toothpick or cake tester into the center biscuit—if it comes out clean without wet dough, your biscuits are perfectly baked. Timing is usually between 25 and 27 minutes, depending on your oven.

Final Thoughts

This Cowboy Butter-Swim Biscuits Recipe holds a special place in my kitchen because it’s simple yet bursting with character—perfect for those moments when you want comfort food with a twist. The buttery, cheesy, slightly spicy flavor is truly addictive, and the ease of preparation makes it a no-fail go-to. I can’t recommend it enough if you want to impress family or friends with biscuits that feel both rustic and gourmet. Seriously, give it a try—you’ll be my newest biscuit bestie!