Butter Dip Buttermilk Biscuits are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery! Heavenly!
BUTTER DIP BUTTERMILK BISCUITS
Did the title of this recipe get your attention? Butter. Dip. Biscuits. Hello lover. I just love biscuits. Is there anyone out there who doesn't enjoy biscuits? Bread, of any type, speaks to our most basic of necessities. This is such an easy recipe. You don't even have to roll out any dough or use biscuit cutters. And y'all know I'm all about easy during those busy weeknights.
VIDEO INCLUDED BELOW:
DO I NEED A BISCUIT CUTTER?
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
salted butter
all-purpose flour
sugar
aluminum-free baking powder
salt
buttermilk (must be buttermilk, not regular milk)
HOW TO MAKE BUTTER DIP BISCUITS:
HOW TO MAKE BUTTER DIP BISCUITS:
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BUTTER DIP BUTTERMILK BISCUITS
Ingredients
- ½ cup salted butter 1 stick
- 2 ½ cups all-purpose flour
- 1 ½ tbsp granulated sugar
- 1 tbsp aluminum-free baking powder
- 1 ½ tsp salt
- 1 ¾ cup buttermilk
Instructions
- Preheat oven to 450F degrees.
- In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
- Put melted butter into an 8x8 baking dish.
- In a medium bowl, mix together the flour, sugar, baking powder and salt.
- Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
- Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.
- Cut the dough into 9 squares. This will help with cutting later when they are done too.
- Bake for about 20-25 minutes, rotating dish once during baking.
- Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.
Video
Notes
Nutrition
Originally published: February 2012
Updated and republished: April 2019
These Look YUMMY But I'm wondering why no baking soda? I always use baking soda when I make buttermilk biscuits.
I've pinned you 🙂
Betty
You won't miss the baking soda in these biscuits. I made them and I ate them...best biscuit I ever baked or tasted...
My bet why there is only Baking Powder and no Baking Soda in this recipe is that it is a variation of a Cream Biscuit recipe. Cream Biscuit recipe are generally Four, Cream, Baking Powder, Salt, and melted Butter to dip or brush the Biscuits with to crisp and brown slightly when baking.
The buttermilk will react with the baking powder in the same way baking soda would. That's why you don't need the baking soda .
I have a question....i made this recipe this morning and did exactly like it called for...they came out golden brown but seemed to be a touch doughy still inside (although they were still good)....would our higher attitude have anything to do with it...like the temperature setting for oven or the time to cook...? just wondering...i know when i bake a cake i have to go by the higher altitude setting....Thanks
Hi Sue! Yes, I think you are correct! I am not familiar with higher altitude baking but it is possible that you would need to add onto the cooking time. If it is still doughy in the middle, it just didn't have enough time to bake 🙂
Just found the recipe, is there a carb count for the biscuits ( here in UK we call them Scones)
Can you use Self-rising flour if you don't have baking powder?
I use 1/4 cup less buttermilk and the come out perfect. (Adjustment I made after first couple of times making them) we love this recipe
Mine came out gooey in the middle and golden and crisp on top. I left it in the oven another 15 mins. And still came out doughy.
I simply used a slightly larger square pan. Stopped the doughiness for me.
Smart foodie????????????
If you don't have buttermilk can you substitute the milk/vinegar mixture? (where you use 2 cups milk minus 2 tablespoons and replace with vinegar and let sit. But of course only use 1 3/4 c of that)
Yes, that is what I did and they turned out amazing!
I used 1/ 3/4 cups buttermilk and they came out very runny. Is the recipe for 3/4 cup or 1 and 3/4?
1.75 is correct. I've made these several times and I always use 1 full cup plus 3/4 cup. My oven is a regular electric oven that I preheat to 450*F. Perhaps yours needed a longer baking time? My suggestion would be to make these in a 9"x13"x2" baking dish. Your biscuits won't be as tall. but they should bake all the way through..
Simply put, baking powder contains baking soda.
I've always put shortening in my biscuits...does the butter on the outside take the place of the other inside the biscuits?
I have made these biscuits so many times now within the past year... my latest batch being this morning. They're crispy-ish outside and soft inside - a perfect combination. My old favorite buttermilk biscuit standby recipe my family had used for decades is now basically out the window. We all love this recipe now.
because you are using baking powder
Adding sugar make them sweet?
I was thinking the same thing...just made these and thought they might need a little sugar in them. I will try it next time.
You only cut them into 9 biscuits not 12. 😉
Isn't that up to the person making them, really cut how you want! 6,9,12
I Tripled the Batch , And used MY 9x13 Glass Pan that I use to make Sheet Cake .I Cut my Biscuits into 15 Biscuits , I found if you Cut them Just Lightly when You add to the Oven , And do a Complete cut over the same cut when add to the oven they Look like they were Rolled out. I also used less Butter milk and more Butter. My Family loves these for Breakfast or dinner
Thank you for Sharing Recipe
Oh. My. Lord. Bookmarked!!!! *drool*
Buttermilk makes homemade baked goodies so much better! Love the recipe. 🙂
There is nothing better than a biscuit. I love this recipe because you cut it with a knife. I hate when I am making regular biscuits and I go hunting for my biscuit cutter, I cant never find it.
Instead of a biscuit cutter, I love to use a canning lid ring, or a wide mouth glass! =)
...lol...there is a biscuit cutter?? That is how I learned how to cut biscuits. Had a biscuit jar that was perfect.
Just use a drinking glass dipped in flour.
look really nice and delicious!!!
Betty, these aren't your usual buttermilk biscuits. I promise you won't miss the baking powder in these. They still come up big and fluffy. Let me know if you try them!
Anonymous, thank you for letting me know about the # of biscuits. I think I got a bit excited typing these up..lol. I made the correction. Thanks for keeping me on my toes! :o)
Hi! I made these last night and they are great! Do you know the calorie count, assuming you have 9 to a pan? Thanks! Trying to keep my calorie intake under control!
Oh my gosh, I am so making these!
Great minds think alike! I just posted a biscuit recipe on my blog this morning too! These sound delicious Brandie. I will definitely be saving this recipe for the future 🙂
Made these today for lunch. Loved them. crisp and crunchy on the outside and soft and flaky on the inside. The dough on mine was not as thick and sticky as yours and poured into the pan----I am not sure what I did wrong but they tasted great will make these again.
I just made these and my dough was not as tight as shown either. Nor were they as fluffy either, however I base my opinion on the 2nd time I make recipe. I will say, they were quite good so there will be a second batch.
Hi Jeanna, most likely it has to do with the buttermilk. I know a lot of folks like to make their own buttermilk by just souring some milk. I don't recommend it for this recipe since it is a main ingredient in here. Also, different buttermilks have different levels of fat. A lower fat buttermilk can be used. If a full fat buttermilk is used, then you may have to add a tad more into the batter to get a good consistency. 🙂
I used the substitute buttermilk made with whole milk and lemon juice. They came out wonderfully buttery and crisp on the top and fluffy on the inside. Thank you so much for this fast and easy recipe!
Hi Jeanna!! So glad you've tried them already and loved them!! These aren't the prettiest biscuits you ever did see but I'm happy you at least thought they tasted good! lol
Thank you so much for letting me know how they turned out for you!
can I use baking soda instead of baking powder
Do NOT do! They are not the same and will alter the taste as well as the chemistry of the biscuit.
Brandie, will try soon! Mmmm 🙂
I made this exactly to your recipe. So good!
Love cast iron pan, have a meat loaf in one right now.
Going to make these biscuits.
These sound wonderful and so easy! Will make this weekend for sure!!
Oh man do those look and so easy! I love that you don't have to do any rolling or cutting!
We had these for dinner and they were great! This recipe is similar to one we use for peach cobbler. So good!
How do you make a cobbler from this. Yum yum
Use 3/4 cup sugar in flour and drop canned pie filling of choice in top of dough before baking
Oh,my. These do look tasty. I remember making canned biscuits with lots of butter like this as a kiddo.
Hi Ms. Smith!! Thank you so much for letting me know - I'm so happy to hear you liked this one!!
I'm so making these right now , funny thing is we just had dinner..so now desert...lol ..love this idea...yum
Now everyone has seen this in my house and no one wants to go to bed without..thanks
Oh my! these biscuits look so light and fluffy and DELICIOUS!
mary x
I wonder if you could make them in a cast iron skillet
I love butter and biscuits! Yummy. Pinned it!
I'm a sucker for biscuits and the title did catch my eye! I'm scheduling these for dinner tonite since I have a bottle of buttermilk feeling all lonely in the fridge! 😀
Yum. I love this recipe. Cannot wait to make it. Come visit us. We have some great recipes this week.
OH MY !! THANK you for this recipe. I have Never been able to bake Fluffy Biscuits from Scratch, but you make these look SOOO Yummy. I will make these for my Hubby tomorrow morning with some Sausage Gravy...Now I wont be able to sleep thinking of them, lol..I'm on Weight Watchers, and DO NOT think I better eat any, but theyre gonna be hard to resist..Love your site, I've Pinned MOST ALL your recipes on my Penterist Page..Thanks again..
Wow I don't think anyone can say no to this. I looks super tempting 🙂
Biscuit perfection!!!! Brava, my friend!!!