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. 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.
Slice and serve with butter!
Enjoy!
recipe modified from original Betty Crocker recipe
Originally published: February 2012
Updated and republished: April 2019
Updated and republished: April 2019
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.
- 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
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: 390IU | Calcium: 149mg | Iron: 1.8mg
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
WANT MORE BREAD RECIPES? HAVE A LOOK AT THESE!
CHEDDAR & CHIVE DROP BISCUITS
STEAKHOUSE YEAST ROLLS
SOUTHERN CORNBREAD
Excellent….just perfect!!
Thanks so much Wesley!
I made these this morning and they were delicious! The dough was a perfect texture but I could taste a little bit of flour. I am wondering if I undermixed the dough or used too much flour. Any recommendations?
delicious and super easy to make……I highly recommend them.
Such an easy recipe to follow and you’ll most likely have each ingriediant on hand. Thanks for sharing!
Thank you so very much Michelle! This makes me so happy! Love when a recipe turns out well!!
I have made these a few times and each time they get better and better! I do use regular milk and they come out great! Today I only had 1 cup of milk and I used water for the rest and man they were still delicious!! Highly recommend these!
So delicious and so easy! Didn’t have baking powder so added a bit of vinegar and some baking soda to the mix and they came out perfect.
These biscuits are fabulous! Been asked for the recipe many times.
Love hearing that! Thank you so much Deborah!
Awesome
These are fabulous! Could the recipe be doubled and baked in a 13x9x2 pan?
Hi Lori! Yes they could. Just keep an eye on any butter overflow. Perhaps put a baking sheet underwent the baking pan in case any spills over.