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. Butter Dip Buttermilk Biscuits are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery! Heavenly!
VIDEO INCLUDED BELOW
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.
DO I NEED A BISCUIT CUTTER?
No biscuit cutter needed! I’ve also slightly modified it since I’ve started making these. I started using buttermilk instead of milk and I doubled the ingredients so that they come out thicker. We absolutely love them. They come out so big and fluffy. Now, you can certainly cut this recipe in half if you’d like a smaller and thinner biscuit. But big and fluffy is how I roll.
WHAT YOU’LL NEED:
salted butter
all-purpose flour
sugar
baking powder
salt
STEP-BY-STEP INSTRUCTIONS TO MAKE BUTTER DIP BISCUITS:
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 in an 8×8 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 sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or your hand.
You won’t get it perfectly even, but hey, that’s okay, these are homemade, remember? Some of the butter will run over the top of the dough, that’s perfectly okay.
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.
Slice and serve with butter!
Enjoy!
recipe modified from original Betty Crocker recipe
BUTTER DIP BUTTERMILK BISCUITS
Butter Dip Buttermilk Biscuits are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery! Heavenly!
Print Pin RatePrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9
Calories: 255kcal
Ingredients
- 1/2 cup salted butter 1 stick
- 2 1/2 cups all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1 1/2 tbsp baking powder
- 1 1/2 tsp salt
- 1 3/4 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.
- 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
If using unsalted butter, be sure to add 1 teaspoon of salt.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 141mg | Potassium: 302mg | Sugar: 4g | Vitamin A: 7.8% | Calcium: 14.9% | Iron: 9.9%
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Presh says
Very simple recipe to use with my 12 year old that likes to cook. We really liked the consistency of these. Only downside is the biscuits were too salty for our tastes. will decrease the butter and salt next time or will use unsalted butter.
ShannonBortner says
Absolutely. amazing and so easy! Had leftover sausage gravy made these biscuits tonight for a easy supper so good! Thank you
Sarah says
This is my go to biscuit recipe. Easy, fast, and delicious. I have some in the oven right now.
Sue Mohre says
I messed up by melting my butter in the pan in the oven and forgot about it until it was beginning to brown. I was in a hurry, so I poured the batter into the hot pan anyway. They looked really weird as they were baking…..kind of flat with this butter bubbling up all around the edges. My husband kind of looked at them and said what is that grease?? The end result was delicious and my family loved them!! Will be making them again soon!!
LISA GERCHY says
Just a note.;…… I made these from your recipe I printed in December 2016 and it did NOT have the salt in the recipe. I could not figure out why it was so bland and went back on line and saw that your recipe NOW has the 1 1/2 tsp salt in the recipe. The texture and color were perfect- just didn’t taste right because of that missing salt. Will definitely try it again though…….recipe was so easy.
Elaine Reeves says
Is it possible to make this delicious biscuits using almond or coconut flour? I am on a low fat diet now and miss these biscuits!
Brandie @ The Country Cook says
Hi Elaine, I have never tried it with other types of flour. If you give it a try, please let me know!
Chase says
Absolutely. amazing and so easy! thanks for recipe love it keep posting like this 🙂
Barbara says
These are delicious! It was hard to stop eating them! Followed instructions to the letter 👍🏽❤️😋
Natalie K says
Baking powder has baking soda in it.
Sarah Dickison says
Came out amazing, made 2 batches. Used whole milk with 1 TBS vinegar (out of buttermilk). Making it tonight with a can of apple pie filling under the batter.
EricaJ says
I was looking for a recipe for some biscuits from Lucile’s Creole Cafe in Colorado. These taste and look just like them! They are so easy and delicious – I will never roll out and cut biscuits again. My family loves them. I rarely have buttermilk in the fridge, but I do keep buttermilk powder around and it works perfectly in these. For the person who asked about high altitude, I increase the temp a few degrees and slightly decrease leavening.. King Arthur Flour has great high altitude tweaks if anyone is interested.
Rebecca brooks says
Can you just use self rising flour and not all purpose with baking powder?
Brandie @ The Country Cook says
I haven’t tried it but I don’t see why not. Just don’t add the additional baking powder and salt to the recipe. 🙂
linda philley says
Can you do this with bisquick mix
Brandie @ The Country Cook says
Hi Linda, I have not tried it with Bisquick mix.
Angel says
These are AMAZING, the flavor is incredible. I made a 9X13 pan of these last night. I can’t find my 8X8, I think it’s at my son’s house (extra lasagne sent home w him at some point) 🤔. I did 1 1/2 times the recipe, they are dense rather than fluffy, as I said, flavor is still great but any suggestions for that size pan? Now that we’ve tasted these, I will need to make the bigger batch in the future. 😁