Butter Dip Biscuits (+Video)
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? Butter. Dip. Biscuits. Hello lover. I just love biscuits. 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! I adapted this recipe from an old Betty Crocker recipe from the 50’s (just making a few changes) 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 8×8-inch or 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 SWIM BISCUIT RECIPES?
Originally published: February 2012
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 teaspoons salt
- 1 ¾ cups buttermilk (you may need up to two cups)
Instructions
- Preheat oven to 450F degrees. Spray a glass or ceramic oven safe 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- 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
- Yes, that is the correct oven temperature.
- 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 and other nutritional values can vary quite a bit depending on which brands were used.
Ok so these are so simple and quick! I just made them and cut into 4 huge biscuits lol cant wait to eat with pot roast and mashed potatoes!!!
Now that is the way you eat a biscuit!! Hope you love them!!
I like how these turn out, texture-wise. However, we didn’t think they were salty enough. So I was reading through the comments and finally came across the comment asking if it was OK to substitute regular salt in the recipe. Ah-ha, I thought, I missed the salt, so I scrolled back to the ingredients and still don’t see any salt in the recipe, besides using salted butter. I was going to try these again and use salt – am I just not seeing salt in the ingredient list like everyone else?????
You will want to use salted butter, in the event you don’t have salted butter you want to use 1 tsp of salt to compensate. Hope that helps 🙂
I made this tonight and it was fabulous! The changes I made were:
I doubled the recipe
I used a pyrex pan larger than 9×13, I don’t know the exact measurements but it’s like 2 8×8 pans
I melted the butter right in the pan as the oven preheated.
The batter almost sizzled as I scooped it into the butter. I baked it for the recommended time and they turned out wonderful. The family loved them! Thank you!
I am so glad they turned out so well for you Annette!!
Thank you for taking the time to comment! LOVE hearing that it turned out well for you!
I recently tried this recipe. Unfortunately, the top was nearly burned at 450 degrees. However, the taste was wonderful. I’m not sure what I’m doing wrong.
Hi Brenda! Ovens can sometimes get out of whack with the temperature. I would suggest adding an oven thermometer to the inside of your oven. Preheat it to 350f degrees. Then check what your oven thermometer says. If it’s off, you’ll know you will have to adjust your actual oven temperature to account for your oven’s real temperature. Also, make sure you cook these on a middle rack. The upper racks of the oven run hotter than the lower racks. Hope that helps!
love, love them, best part no rolling or using a cutter,just slice right in the pan before you slide them in the oven…they were yummy thanks for posting.
I tried this last weekend. My first thought, that seems like a lot of baking powder. Made according to the recipe. They taste like baking powder. Besides the flavor, everything else is perfect.
Was you baking powder out of date?
Can you use a sugar substitute like stevia? Or leave the sugar out? Does anyone know?
I have never tried it with a sugar substitute but you can certainly try it that way or you can just leave it out.
I made this a few hours ago and I just love it!!! I have never made any kind of bread/biscuit/dough/ in my life as I have always been afraid…so this was "Biscuits For Dummies" for me! I did not have a 8×8 pan but I had an 8×11 which was not a big difference….. The biscuits came out perfect no difference in size at all…crispy outside and soft and buttery on inside. Thanks so much. This will be my one and only recipe!
"Biscuits for Dummies" LOVE it! So glad you were able to tackle your fear and make these awesome biscuits! Here's to many more Butter Dip Biscuits in your future!!
It's the only kind I have ever used for this recipe and it turns out absolutely wonderful especially if you can get your hands on the white lily flour self rising
Can I use self rising flour
Just a friendly warning: make sure to use a deep dish and keep a pan under it to prevent butter from slipping over the side and hitting your oven's coils. That's a good way to start a fire. Like I just did…
Biscuit Nirvana or Crack Biscuits, either one, they were crazy delicious! Best served right out of the oven while they are hot. Reheated in the toaster oven the next morning. Can't believe how easy they were to make! Did anybody add salt to the dough???
I just made these using Bisquik and they turned out just fine, the only difference is a smoother looking top crust and of course the Bisquik flavor. My personal preference is White Lily Self-Rising flour, yum!
How much salt? The video shows adding salt but no salt listed with Ingredients.
Unsalted butter was used in the video so to compensate, 1 tsp is used in the mix. Please see cooks notes above.
Brandi, if I wanted to omit the sugar would I need to replace it with anything else or just omit? We don't really want sweet biscuits.
I have Bisquick in the house…..can I use it instead of self rising or all purpose flour….would appreciate a reply if anyone has used it….thank you….btw, I'm a biscuit lover….I make drop biscuits all the time.
My husband makes these once a week! They are so easy and delicious! I was wondering if you could add jalapeno and cheese to the batter to make them spicy? These are the best biscuits EVER!
Yes, you can substitute the milk/vinegar or lemon juice mixture for the buttermilk. I live in Argentina and there is no buttermilk here. So, I have been using this mixture to substitute for years. Works just fine.
Has anyone ever made ahead of time and frozen them?
My daughter and I have made these biscuits 4x's. the last 2 weeks, that's how good they are. Everyone loves them. I just made a double batch last night and made a garlic herb butter this time, and they were absolutely delicious!
Can I use milk with vinegar instead of buttermilk ( I'm out of buttermilk????
I just did it and they came out fantastic! I almost always use vinegar plus milk as a buttermilk substitute. I’m wondering if we could omit the sugar? I prefer a non sweet bread.
i made these in a 10 inch round cake pan. Butter bubbled up around them and they look super crispy. Wish i could post a pick. Serving with sausage gravy. Cant wait.
I bet they were fabulous!
I tried the recipe and didn't come out that well. I'll try it again at a lower temperature. It is easy to make and the top and bottom are crispy. Thanks for sharing the recipe.
Crazy idea: could you make these in muffin tins instead? Just pour a little butter in the bottom of each one and divvy up the batter. Hmmmm…
You could certainly give it a try and see how it works.