Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!
BUTTER SWIM BISCUITS
Did the title of this recipe get your attention? Butter. Dip. Biscuits. Hello lover. I just love biscuits. I first shared this recipe back in 2011 (I've updated the photos since then) and it has been copied by many others over the years but this here is the original! This is such an easy recipe. You don't even have to roll out any dough or use biscuit cutters! I've adapted this recipe from an old Betty Crocker recipe from the 50's and I think Betty would approve! Also, if you love this recipe be sure to check out my Blueberry Butter Dip Biscuits, Cinnamon Roll Butter Swim Biscuits, Strawberries and Cream Butter Dip Biscuits or my Cheddar Garlic Butter Dip Biscuits!
FREQUENTLY ASKED QUESTIONS:
I've slightly modified this Betty Crocker recipe since I've started making these. I started using buttermilk instead of the original milk and I doubled the ingredients so that they come out thicker. So yes, you can use milk but make sure it is not skim milk.
Honestly I am not sure. I only cook and bake with cow's milk. But if you try it, please let me know how it turns out for you!
I found that after making these so many times that I prefer the taste when using an aluminum-free baking powder. But I have pretty sensitive tastebuds so whatever you have on hand will be fine!
These are definitely big and fluffy which is how we like them. But you can cut the recipe in half for a thinner biscuit or spread the batter into a larger baking dish.
Yes, absolutely! Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.
Either a glass or ceramic baking dish. Metal baking dishes can heat up the butter and cause it to burn as the biscuits are still baking.
Technically you do not need to. I just like to make doubly sure that the biscuits will not be sticking anywhere in my baking dish.
Buttermilk is a man ingredient in this and I prefer the real thick stuff. When you make your own buttermilk, you don't get that exact same taste and texture. However, if you want to make your own: the ratio is typically one cup of milk mixed with one tablespoon of lemon juice or vinegar. Allow it to sit for about 5-10 minutes before using.
Absolutely! I have a Butter Dip (or Butter Swim) Yeast Roll recipe here.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter
- all-purpose flour * (see my notes above about self-rising flour)
- sugar
- aluminum-free baking powder
- salt
- buttermilk
HOW TO MAKE BUTTER DIP BISCUITS:
Preheat oven to 450F degrees. Spray a glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared 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. Cut the dough into 9 squares. This will help with cutting later when they are done too.
Bake (on the middle oven rack) for about 25-30 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!
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Originally published: February 2011
Updated and republished: April 2019
Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)
Ingredients
- ½ cup salted butter (1 stick)
- 2 ½ cups all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 tablespoon aluminum-free baking powder
- 1 ½ teaspoon salt
- 1 ¾ cups buttermilk (you may need up to two cups)
Instructions
- Preheat oven to 450F degrees. Spray a glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
- In a medium bowl, mix together the flour, sugar, baking powder and salt.
- Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and 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. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
- Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake (on the middle oven rack) for about 25-30 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. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
Video
Notes
- If using unsalted butter, be sure to add 1 teaspoon of salt.
- Eat within two days. Make sure to cover leftovers. If stored in the refrigerator, they will last for a week. These biscuits can also be frozen. Wrap well in freezer-safe plastic wrap and then store in a freezer-safe bag or container. Will freeze for up to 3 months.
- Self-rising flour can replace the all-purpose flour in this recipe. Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Theresa
Ok, I must’ve messed up somehow as all the comments others made were so great. I followed the directions exactly. They must have baked too long (32 minutes) as the tops were darker brown and very crusty rather than the pretty light brown pictured. I noticed while baking, the butter was boiling all around my glass pan. They were edible by taking off the top and bottom crusts but don’t taste like biscuits I remember. I will try again.
Vicki W.
These were delicious, especially the bottoms....they were crusty and buttery. They were a great accompaniment to the homemade soup we had for dinner.
Yvonne Holmes
There are no words to describe these yummy yummy tea biscuits!!!!! I must admit I was a little hesitant to try these as I have what I call my stand by recipe BUT it is now on the back burner and these have take its place! These are so light and fluffy and so rich tasting just like a tea biscuit should be!!!
You have made our morning Brandie!
Thank you for sharing such wonderful goodness.
Yvonne
Brandie @ The Country Cook
Your words are so kind Yvonne! Thanks so much for your sweet comment - it means a lot!
JLK
Oh girl! Fantastic biscuits. Love the crunchy top and butter moist inside. A simple biscuit with nothing added so you can enjoy that homemade taste! My husband just loved them with my homemade habanero peach jam. My husband loves cornbread with a crunchy outside. Could this recipe, or method be used for cornbread as well? All that butter just soaks into the biscuit, perfectly! Thank you so much.
Brandie @ The Country Cook
Woot woot! Ha! You made my day!! Absolutely love hearing that! I haven't tried it with cornbread. If you do, I'd love to know how it turns out for you. My only concern would be that it might come out too dense since cornmeal soaks that butter up fast - ha! Usually if I want really crisp cornbread, I'll gt my cast iron skillet nice and hot in the oven. Then pour my cornbread batter into it, then bake. That usually forms a nice crust around the sides and bottom. 🙂
myra
Can you use self rising flour and leave out the additives? Thanks
Brandie @ The Country Cook
No unfortunately it won’t turn out exactly the same. I’m using different ratios of baking powder & salt than is typically found in self rising flour.
Ji
Yes I used self rising flour and they were sooo good
Kim
I have made these with self rising flour. What I love is no rolling out of the dough. And they are delicious!!!!!