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.
Delicious!!! Thank you for sharing this recipe with us!
Thanks so much Stephanie!!
Results forthcoming!
I bought some round 9×9 foil pans and am going to try this again. Will not take the defeat laying down!LOL
BAHAHAHA! You got this! I have faith in you!
Great simple recipe for biscuits you need done fast. They have a great buttery flavor too. So delicious.
Thank you Robert!! Great hearing back from you!
I used to buy frozen biscuits, not anymore. These are delicious, buttery and so easy to make.
This makes me so happy to hear – yay!! Thank you for taking time to comment!
You emit a slight growling sound, warning others to stay back? Ya? Me too……..LOL
Make sure you use a tall pan- had issues with the butter overflowing while cooking. End result was a smoky kitchen and yummy bread! Callahan’s Denver, CO
I just discovered that! LOL One thing I did notice when I picked up the pan from the yard even with all that butter, there still was quite a bit of biscuit stuck to the bottom. I just used the wrong pan all the way around. I need to save that one for putting pieces of fudge in. It’s one of those little camping ones, the blue with the white specks.
Hi Brandie- these look amazing! Was wondering if you score the biscuits before baking? Looks like in one of the pictures.
Thank you!
Barb Cattie
Barb – I am so glad you caught that! I updated this recipe a bit ago and I think that part somehow got deleted. Agh! I added it back in. Yes, you do cut the dough into 9 squares. Sorry for the confusion!! 🙂
Or just dig in with a fork, while hiding in the closet, with the door closed, and locked…….LOL
That’s kinda what I was planning on doing! HAHAH!
LOL – You are my kinda gal, Dianne!
I so wanted these to turn out! I did just as the recipe says but the butter bubbled up and over the edge of the 8×8 and ended up filling the whole oven and thus the kitchen with smoke. I would like to try it again but am wondering what I did wrong in the first place.
Oh no! I am so sorry that happened. Did they finish baking? Did you get a chance to taste them? I honestly have no idea. I’ve never had that happen. Wondering how deep your 8×8 pan is? Some are only 1-1/2 inches high and some are 2 inches. You could certainly cut back a little bit on the butter. You used butter, right, not margarine? Did you press the dough a little bit underneath the melted butter a little? It’s always hard to tell what might’ve happened unless I am in the kitchen with someone. Perhaps, if you do make them again, you can put a parchment covered baking sheet underneath in case it decides to bubble over. Or, you could make them in a larger baking dish (like a 9×9) just to be safe. 🙂
I bet the depth of the pan is the key…..never thought of the differences! I have 3 of them, 2 of them are a little taller but happened to just grab the shortest one.
Ya, I used butter, can’t stand margarine anyhow lol. Did press the dough under the melted butter. I bet you a buck it was that I used too short a pan. Thanks for your help!! I’ll just use my 9×13 next time to be safe.
Dianne
I should make that more clear in the instructions. I honestly didn’t think of that. I am so sorry. It’s always disappointing when a recipe doesn’t turn out like you expect!
No problem! I am chalking it up to a learning experience and am going to try it again!
Can I use a cast iron skillet
Hi Terry, just make sure it is a large one!
This is the recipe from 7 years ago that got me hooked on all your other recipes. Thanks for re-sharing this one. A whole new group of fans will start to love your recipes now like I did. Love your site. Brandie!
Oh wow! Thanks so much Jean! And thank you for sticking with me all these years!!
I have made these several times, all in different ovens. Because I was too paranoid about the high heat, mine turned out tough. I’m guessing the super high heat of 450 will make the difference. Will try again. Flavor is wonderful even tough lol
Hey Jackie! I know it seems crazy high but the goal is to get them to rise quick but not cook TOO long so that it doesn’t get tough and chew. Hope that helps!! 🙂
This is one of my favorite biscuit recipes!
I used to do this years ago, I would experiment on my day off at baking and changing the recipe a little tweak here and there.
These are AMAZING, the flavor is incredible. I made a 9X13 pan of these last night. I can’t find my 8X8, I think it’s at my son’s house (extra lasagne sent home w him at some point) ????. I did 1 1/2 times the recipe, they are dense rather than fluffy, as I said, flavor is still great but any suggestions for that size pan? Now that we’ve tasted these, I will need to make the bigger batch in the future. ????
Can you do this with bisquick mix
Hi Linda, I have not tried it with Bisquick mix.
Can you just use self rising flour and not all purpose with baking powder?
I haven’t tried it but I don’t see why not. Just don’t add the additional baking powder and salt to the recipe. 🙂
I was looking for a recipe for some biscuits from Lucile’s Creole Cafe in Colorado. These taste and look just like them! They are so easy and delicious – I will never roll out and cut biscuits again. My family loves them. I rarely have buttermilk in the fridge, but I do keep buttermilk powder around and it works perfectly in these. For the person who asked about high altitude, I increase the temp a few degrees and slightly decrease leavening.. King Arthur Flour has great high altitude tweaks if anyone is interested.
Came out amazing, made 2 batches. Used whole milk with 1 TBS vinegar (out of buttermilk). Making it tonight with a can of apple pie filling under the batter.
Baking powder has baking soda in it.
These are delicious! It was hard to stop eating them! Followed instructions to the letter ????????❤️????
Absolutely. amazing and so easy! thanks for recipe love it keep posting like this 🙂
Is it possible to make this delicious biscuits using almond or coconut flour? I am on a low fat diet now and miss these biscuits!
Hi Elaine, I have never tried it with other types of flour. If you give it a try, please let me know!
Just a note.;…… I made these from your recipe I printed in December 2016 and it did NOT have the salt in the recipe. I could not figure out why it was so bland and went back on line and saw that your recipe NOW has the 1 1/2 tsp salt in the recipe. The texture and color were perfect- just didn’t taste right because of that missing salt. Will definitely try it again though…….recipe was so easy.
I messed up by melting my butter in the pan in the oven and forgot about it until it was beginning to brown. I was in a hurry, so I poured the batter into the hot pan anyway. They looked really weird as they were baking…..kind of flat with this butter bubbling up all around the edges. My husband kind of looked at them and said what is that grease?? The end result was delicious and my family loved them!! Will be making them again soon!!
This is my go to biscuit recipe. Easy, fast, and delicious. I have some in the oven right now.