Butter Dip Biscuits
Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!
A.K.A. Butter Swim Biscuits
Did the title of this recipe get your attention? I first shared this recipe back in 2012 (I’ve updated the photos since then) and it has been copied by many others over the years but this here is the original! If you want to see that original post, check it out HERE. I’ve come a long way since then! This is such an easy recipe. You don’t even have to roll out any dough or use biscuit cutters! 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!
The best biscuits I have ever made in my life. And I am an expert baker and biscuit maker and these are the perfect biscuits. They taste great and so much easier to make. Ask any of my family members – I am the go-to guy for biscuits so I know what. I’m talking about.
– Norman
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!
This is totally optional. I think it can depend on the brand used as well. We use quite a bit of baking powder in these so if you are sensitive at all to specific tastes, I would recommend using an aluminum free baking powder if possible. The ingredient image below shows a brand that does have aluminum in it but Bob’s Red Mill and Rumford make aluminum free versions that I really like.
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
- baking powder I like to use an aluminum free baking powder when possible since I am sensitive to the taste of it. Please note, the brand used below is not aluminum free but if you are looking for one, Bob’s Red Mill makes a really good one and it is usually sold in a bag.
- salt
- buttermilk – if you forgot to pick up buttermilk from the store, see my post on How to Make Buttermilk.
How To Make Butter Dip Biscuits
Preheat oven to 450F degrees. Spray a glass or ceramic 9×9-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!
Craving More?
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 teaspoons salt
- 1 ¾ cups buttermilk (you may need up to two cups)
Instructions
- Preheat oven to 450F degrees (yes, that is the correct temperature). Spray a glass or ceramic oven safe 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). NOTE: You technically do not have to spray the pan since there is plenty of butter in this but I like to be extra careful.
- In a microwave-safe bowl, melt 1/2 cup salted butter in the microwave. Pour melted butter into prepared baking dish.
- In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1 1/2 Tablespoons granulated sugar, 1 Tablespoon aluminum-free baking powder and 1 1/2 teaspoons salt.
- Pour in 1 3/4 cups 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.
- If you only have an 8×8-inch baking dish, I would put a baking pan underneath to catch any possible butter drippings that may happen since it is smaller.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2012
Updated photos and republished: April 2019
Anonymous, if you don't have kosher salt, then use table salt and cut the amount by half since table salt has more sodium than kosher salt and also be sure you are using unsalted butter. OR, if you want you could use salted butter and just cut out all additional salt. I like to use unsalted butter because it lets me control how much salt I'm adding to the dish.
Thanks
Brandi, I am a little confused on the salt amount. If using unsalted butter, do you use the 1 1/2 tsp listed in the ingredients + 1 tsp listed in the notes for a total of 2 1/2 teaspoons?
Hi Vickie! Yes, you have it absolutely correct! 🙂
Does the salt have to be the Kosher kind?
Made these last night to have with a chicken stew. Delish! I put Tex-Mex blend grated cheese on top. Could be our location but next time I am adding 2 more Tablespoons of flour and using a 9×9 pan. Mine were huge! Had one for breakfast today with cream cheese and home made berry jam. I can feel the pounds coming on but I don't care 🙂
So happy you liked them! They do get pretty big..lol. Cheese on top sounds heavenly – great idea!
Hi Brandie … I'm your newest follower, and I can't wait to try these biscuits on the men at my husband's monthly prayer breakfast!! He's the biscuit-and-gravy guy, and these will be much better than what the men are use to eating! I have yet to make them for the breakfast myself, but now that I have this recipe, well, I'm a gonna! lol!! I'm so blessed to have stumbled onto your site over on Pinterest! I'm following you there, as well as on my blog here, and I also see that you're over on Facebook, too! Your recipes will be easy to access!! Yay!!
Do you have a cookbook?! If not, well, you need one!! I'd be the first in line for a signed copy!! I love the ease and simplicity of your recipes! You have a blessed week! 🙂
Deborah, bless your heart! What an amazing comment! Wow, thank you so much. You have made my day. Thank you so much for being here and hanging out with me. I really hope your hubby and his prayer group enjoy these biscuits. I'm a huge fan of biscuits and gravy!! No cookbook but the thought of anyone even suggesting I have one just tickles me pink – thank you!!
Aw, my mother used to make these when I was growing up…I was just thinking about them the other day!
I think the buttermilk gives these biscuits such great flavor. You can actually make your own buttermilk by using one cup of high fat milk or heavy cream and adding one tablespoon of white vinegar or lemon juice. Stir well and let set for at least 5-10 minutes. So you'll need to double that amount to have enough to make this recipe. I hope that helps! 🙂
These look scrumptious! Thanks for sharing! I wanna try making them, but I don't have buttermilk on hand – do you think if I substitute by curdling some milk using lime or vinegar – I've done this to banana cake with success – but was wondering if you think it might work with this recipe? I look forward to hearing from you, thanks! 🙂
I substituted the buttermilk with milk and vinegar. Works great! I used 2Tbsp vinegar for the 1 3/4 cups of milk. It curdled right up and the vinegar taste evaporates in the baking. Love this recipe!
I am just thrilled to bits that y'all have had success with this recipe. I'm always worried about sharing recipes that don't use a traditional method because some people are very devoted to the traditional way of making biscuits. Now, don't get me wrong, when I got time, I enjoy making a good biscuit dough, rolling it out and cutting it. It can actually be pretty relaxing..lol. But these are just great for a quick meal or when you want a good biscuit but maybe don't have the time or energy to make them the usual way. Thank you so much for taking the time to let me know how it worked out for you! I really appreciate ya!
Hello Country Cook,
Thanks for this recipe. I have tried biscuits before and hockey pucks were softer. First time I made these and they turned out GREAT!
Due to health it is difficult to roll out dough. So this method is PERFECT for me.
Thank you for being such a help in my kitchen.
Best wishes
Mrs. C
I made these earlier today & they were DELICIOUS! My husband loved them! Will definitely be making these again:)))
ABSOLUTELY FREAKING DELICIOUS!
I just made these and have already eaten two of them, am going to have a heck of a time keeping out of them.
Thank you for this recipe.
I made these this morning and they turned out great. I didn't use the whole stick of butter but they still turned out nice. These are much easier than the roll and cut kind! Thanks for the recipe.
Dang those look so good… Now I want biscuits. lol! If I didn't have a massive migraine right now you bet I'd be in the kitchen whipping up a batch of these!
Hey Christy!! So happy to hear you had success with this recipe. And you make a good point, you can cut down some on the butter for these. I've only had half a stick left in my fridge and the biscuits still came out flavorful. Thank you so much for letting me know how it turned out!!
One of my favorite parts of visiting my friends in Vermont is when they wake us up to the smell of fresh butter dip biscuits! I am not a morning person, but this makes me want to get out of bed.
So funny, I just posted on Foodbuzz about biscuits and saw your beautiful biscuit in the Top 9. Congratulations! I'm a traditionalist when it comes to biscuits, but I may just have to try these. They look so delicious — and easy. Thanks for sharing!
Buttery Delicious!!!!! Yumm…Yumm
Got the dry ingredients together tonight for fresh, hot biscuits at breakfast with homemade black cherry jam. Yum! Can hardly wait! My husband is going to think he died and went to heaven!
Can someone post a good sausage gravy recipe to go with this. Thanks Tom
Hi Tom. I got this recipe from the Pioneer Woman and my family LOVES it!! Take fresh sausage and remove "skin". Put butter in pan and cook sausage. Don't drain!! Add flour and mix with sausage 2-3 Tablespoons depending on how much gravy you want. Add milk and let it cook to a boil…Add more milk if it's too thick. My family likes thick gravy. If there isn't enough fat in the pan you can always add more butter. The flour should "disappear" into the sausage before you add the milk. Enjoy!!
Thanks I will make both the biscuits and this gravy. Looking forward to making this for my hubby.
Thank you Anonymous for the Gravy recipe to go along with the biscuits! My family will love this! My mom always had us over for biscuits and gravy and she is gone now.
OH MY WORD!! I am really not a biscuit lover but i will be trying these with some strawberry freezer jam i made this summer! Thank you so much for all of the great recipes! I will say that they do NOT help when i am on a diet! LOL
We devoured these! Thank you!
Congrats for being Top 9 🙂 these look fantastic! Are these like scones? ~
I'm embarrassed to admit that I may be drooling over the look of these. Yum. Wow.
xo
http://allykayler.blogspot.com/
Hi Eorr – thank you SO much!! I really hope your hubby likes these. Maybe you can have a small nibble here and there. Weight Watchers is such a great program – I wish you lots of success!!
Biscuit perfection!!!! Brava, my friend!!!
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 🙂
Yum. I love this recipe. Cannot wait to make it. Come visit us. We have some great recipes this week.
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! 😀
I love butter and biscuits! Yummy. Pinned it!
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
Oh,my. These do look tasty. I remember making canned biscuits with lots of butter like this as a kiddo.
Brandie, will try soon! Mmmm 🙂
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
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.
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 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
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 🙂
Oh man do those look and so easy! I love that you don't have to do any rolling or cutting!
These sound wonderful and so easy! Will make this weekend for sure!!
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.
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.
Oh my gosh, I am so making these!
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!
look really nice and delicious!!!
Buttermilk makes homemade baked goodies so much better! Love the recipe. 🙂
Oh. My. Lord. Bookmarked!!!! *drool*
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 9×13 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
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.