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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!

Easy Butter Dip Buttermilk Biscuits recipe - biscuits shown fully baked in a square baking dish.

FREQUENTLY ASKED QUESTIONS:

Can I use milk instead of buttermilk?

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.

Could I use almond or soy 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!

Why do you say ‘aluminum-free baking powder’?

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!

Can I make these biscuits thinner?

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.

Can I use self-rising flour instead of all-purpose flour?

Yes, absolutely! Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.

What kind of baking dish should I use?

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.

Why do I need to spray with nonstick spray if using butter?

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.

Can I make my own buttermilk?

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.

Can these be made into yeast rolls?

Absolutely! I have a Butter Dip (or Butter Swim) Yeast Roll recipe here.

Butter Dip Buttermilk Biscuits recipe from The Country Cook. Biscuits shown fully baked in a square glass baking pan/

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
Ingredients needed to make butter dip biscuits: All-Purpose Flour, Buttermilk, Salted Butter, Baking Powder.

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.

melted salted butter in square Pyrex dish.

In a medium bowl, mix together the flour, sugar, baking powder and salt.

All-purpose flour, baking powder, salt stirred together in a glass Pyrex bowl stirred with a fork.

Pour in the buttermilk.

whole fat buttermilk being poured into flour mixture.

Stir until a loose dough forms. Batter will be sticky.

Buttermilk Biscuit batter being stirred in glass Pyrex bowl.

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.

Buttermilk Swim Biscuit Batter pressed into melted salted butter in Pyrex square baking dish.

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.

knife cutting through biscuit batter and butter.

Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. 

Butter Dip Buttermilk Biscuits recipe, no biscuit cutters, in a square Puree baking dish with sliced butter in the background.

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.

Easy Butter Dip Buttermilk Biscuits, slice removed from pan of biscuits.

Slice and serve with butter!

sliced buttermilk biscuit with melted butter on a brown and white plate.

CRAVING MORE BUTTER SWIM BISCUIT RECIPES?

Originally published: February 2012
Updated and republished: April 2019

Easy Butter Dip Buttermilk Biscuits recipe

Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)

Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!
4.94 from 397 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9

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

YouTube 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.
Course: Breads, Side Dish
Cuisine: American

Nutrition

Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Sodium: 141mg | Sugar: 4g

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.

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Recipe Rating




614 Comments

  1. 5 stars
    Absolutely. amazing and so easy! Had leftover sausage gravy made these biscuits tonight for a easy supper so good! Thank you

  2. 5 stars
    Very simple recipe to use with my 12 year old that likes to cook. We really liked the consistency of these. Only downside is the biscuits were too salty for our tastes. will decrease the butter and salt next time or will use unsalted butter.

  3. 5 stars
    love these biscuits. i drop the dough into the butter by huge tablespoon plops. they come out the same as cutting them and i dont have to get my fingers sticky patting out the dough. thanks for the recipe.

  4. 5 stars
    This may have been answered already. They have sugar in them so are they sweet enough to use as a strawberry shortcake biscuit? My mom always used Bisquik but this would be better if they are slightly sweet.

  5. 5 stars
    These biscuits came out delicious my family loved them. I love them because they saved me massive amounts of time. I make buttermilk biscuits that I have to cut out but these were a blessing.Thank you so much for sharing your recipe

  6. 5 stars
    Best biscuits I have ever had. One small problem that I’m sure is mine alone. We eat with very little salt. So I’m very intolerant of it. And these tasted incredibly salty to me. Will it ruin the recipe to cut down the salt in the biscuits? Do you think just using unsalted butter will do the trick? Thanks again for an awesome recipe.

  7. 5 stars
    These were absolutely yummy and so easy. I must admit my rating is with my changes which was using milk/vinegar mix in stead of buttermilk and only melting 6 Tbsp. butter; but using last 2 Tbsp. butter to make a garlic butter brushed on top after baking. I used a small rectangular pan. Another mistake I made was reading the ingredients wrong and only used 1 1/4 cups milk mix. Even with mess up, these were perfect!

  8. 5 stars
    These biscuits are a dang delight. I saw the recipe on fb this morning and had them for dinner tonight. My picky children looooved them and they will definitely be the new go to biscuit recipe.

  9. 5 stars
    Obviously the very best biscuits ever!! Everyone loves them ……… they disappear fast; (hint) make double recipe! Better have copies of the recipe to hand out to your guest as they (will) ask for it!!! Mine have always turned out beautiful …… I don’t even bother much making any other kind. “When ya have the best, why bother with the rest”?!
    This is a winner!!! Sincerely, Sherry

  10. 5 stars
    Just tried this recipe and although they taste good we weren’t really happy with them. I think baking them in my Red Copper pan made them brown too fast on the bottom but were still sticky on top. I made it in that because I didn’t have the right size of glass pan. I’m thinking baking in a glass pan will be much better. I always love your recipes and am sure this was my fault and Not your recipe. I will try them again in a glass pan because I know glass bakes better for something like this. 😉

  11. These biscuits look so good! I plan to make these biscuits soon. However, I plan to use an unsalted stick of butter and I see the recipe already calls for 1 1/2 teaspoons of salt. Do I really need to add a 1/4 teaspoon of salt too? I did some research and read that I should add 1/4 teaspoon of salt for each stick of unsalted butter. Recipe says to add another 1 teaspoon of salt. I’m afraid my biscuits will be too salty.

  12. 5 stars
    Made these for the first time last night. My taste buds did a happy dance after the first bite. Will make these again for sure.

  13. the picture appears to show slicing before baking but the directions say to slice and serve. Which works better? And why don’t the pictures ever quite match the recipe? Frustrating to me. The biscuits sound delicious though. Will definitely be making soon.

    1. Pat, you slice the biscuits so that as it bakes, you have an outline and a shape of the biscuits. As it bakes, the bread will fuse together but you’ll still have those lines there to help you cut out the biscuits.

  14. 5 stars
    Hi Brandie,
    These look amazing. I love the fact of no kneading and no bisquit cutters. My question is this, is it possible to make these with oat flour or a gluten free flour? I just learned that I have to go on a FODMAP diet. UGH!!! Of course most if not all my favorite foods are a no no. Now I’m stuck trying to revamp my entire cooking style and learn all over again after 40+ years of cooking and baking.
    Thanks
    Suzette

    1. I have never made them that way so I really can’t say how they would turn out. If you try it please come back and let us know how it turns out.

  15. I have never made biscuits before but these look easy and awesome. I would like to make a few different flavors for my brunch table. Do you think I could bacon, cheese, chives etc?

  16. 5 stars
    Hi. I just made these biscuits. I too had a little trouble with them being a tad doughy. But my husband and I both thought it was missing salt. I didn’t have buttermilk so I made mine with milk and vinegar. And I used salted butter. Did anyone else think it was missing saltiness? But I will definitely make these again! (But maybe add a tap of salt) thanks for the recipe!!!

  17. Does anyone have experience with using gluten free flour bends as a sub in normal recipes? I have a 1:1 gluten free flour mix… Would it alter this recipe too much? These look SO amazing!

  18. I have a question. The recipe states only buttermilk or bad things will happen and the southern cooking police will come find you and cart you off for ever and ever amen. We have always used soured milk when a recipe calls for buttermilk. would it turn out the same, or will I need to hide from the food police? Just came across this a few minutes ago and have pretty much everything minus the buttermilk on hand to make it. Your recipes have not steered me wrong so far and don’t want to mess any up on a techie issue.

    1. Erin, I hear ya. For most things soured milk is fine. The only problem with using it in this is you can’t duplicate the thickness of buttermilk unless you are using heavy cream. And the thickness of the buttermilk matters here. It will still work with soured milk but you’ll notice the batter won’t be as thick as you see in my photos above and they won’t be quite as fluffy as a result. Hope that helps!

  19. 5 stars
    This recipe desperately needs salt. The texture was great, crunchy on the outside, soft inside, just too bland without salt. Will definitely try again with salt.

  20. I made these tonight and was a little disappointed. I had the same issue in the previous comment. I had to add a bit more buttermilk (i used buttermilk, i did not make my own) as the dough was not at all as described. It was a very think solid mass.
    But i continued to follow directions and baked them. I think 450 degrees is much too high to bake thses. They got too hard and dark on top and were not cooked inside. I turned heat down and had to cook an additional 10 minutes. While the tops and sides and bottoms were a bit crispy, they did taste good and were soft and light inside.

  21. 5 stars
    I just made these for breakfast. The dough came out dry so I added a little more buttermilk to make it look like the picture. Hopefully they come out good I’ll let you know.