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
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Terry Marsh says
I made mine with self rising flour and without the sugar and also used milk instead of buttermilk.Turned out fantastic.Just got back from Nashville Tennesee and your biscuits are a lot better than the Loveless cafe that everybody raves about.Lady you need to go in business somewhere,you could get rich.
Brandie @ The Country Cook says
Hahahaa! Well that is high praise indeed! Thank you so much Terry!
Max gill says
Fantastic, i used formula L flour i can’t ask for better biscuits, all my family love it, thank you for the receipt
Brandie @ The Country Cook says
Hi Max!! So happy you loved this one! Also, it’s really good to know it came out with the southern biscuit formula L flour too!
Kayla says
Can I make this in a cast iron pan instead of a clear square one??
Brandie @ The Country Cook says
Hi Kayla, you could. You just have to watch it. The edges can sometimes get super crispy before the center gets all the way done since cast iron is such a great conductor of heat. 🙂
Laurie says
This seems a riff off the melted butter/chilled buttermilk drop biscuit recipe I use, but even easier. Those biscuits are good, but tender rather than flaky. How would you describe these? I am going to try them, but it never hurts to know what to expect.
Judy says
Best biscuits ever. Thank you for sharing your recipe
Brandie @ The Country Cook says
Love hearing that Judy! So happy you loved them!!
Rayni Wiggins says
These biscuits are DAMN good.
Brandie @ The Country Cook says
Ha – love it!! Thank you Rayni!