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.
I am planning on making these. Hopefully tomorrow. I don’t have a 8×8 dish. I only have a 9×13. Do I just double the recipe?
I made these tonight because my husband wanted biscuits and gravy! These biscuits were so easy to make and were delicious! I would use salted butter and cut the salt in half. The outside is nice and crispy and the inside was very soft. They were perfection! I will be making these again. My husband loved them! Thank you so much for your recipe.
If I want to double the recipe what size pan should I use?
These are absolutely DELICIOUS and super quick and easy!
Anyway to make these in to cinnamon raisin biscuits?
Could self rising flour be used, leaving out the salt and baking powder?
I make these for my college age sons and their friends after a night of hanging out. They always love these and say “I was hoping you would make these for us”. Makes my heart swell.
These are by far the best biscuits I’ve ever eaten! And so amazingly easy to make. Thank you so much for this recipe!
These are the best biscuits I’ve ever eaten. My family loved them!!!
No proportions, or they’re very hard to find. What kind of recipe just says as some flour and salt?
Also, the video feature is not correlated well with the actual recipe, although once i found the correct video, I discovered it’s equally useless in figuring out how much flour to put in the biscuits. Bad presentation, bad use of SEO to push a bad product to the top.
Michael, if you would just scroll down to the bottom of the post, there is the full recipe as well as a free printable recipe with all the measurements and instructions on one page.
FYI: I LOVE biscuits and unfortunately, being gluten free, it is hard to find a good one of this type. I decided to try this recipe using Bob’s 1 to 1 baking flour-didn’t work-, they were gummy. So sad!
Hi Sharon! This is good to know. People who are gluten-free often ask me if recipes can be covered to gluten-free and I never have an answer. You don’t really know until you try. Not every recipe can be converted so I am glad you took the time to let me know and it will help others as well. Thank you!
I made them and they were”delish”.
I would like to add 1/2 cup grated cheddar cheese to these, has anyone tries this?
I found this recipe and I’m really excited to try it! This may be a dumb question but if I’m using unsalted butter, do I add the 1 teaspoon of salt to the melted butter or the biscuit dough?
My family loves these biscuits.. thank you for sharing!!
Hey
These came out da bomb man! I’ve been looking for these biscuits for years to compliment my bacon milk gravy so thanks, they’re the jam!
These are fabulous! Could the recipe be doubled and baked in a 13x9x2 pan?
Hi Lori! Yes they could. Just keep an eye on any butter overflow. Perhaps put a baking sheet underwent the baking pan in case any spills over.
I think my pan was not deep enough so my oven suffered. But it was worth it .
Awesome
I LOVE these biscuits !!! My question is can they be frozen for use later on??
Hi Sue – they sure can!!
These biscuits are fabulous! Been asked for the recipe many times.
Love hearing that! Thank you so much Deborah!
So delicious and so easy! Didn’t have baking powder so added a bit of vinegar and some baking soda to the mix and they came out perfect.
I have made these a few times and each time they get better and better! I do use regular milk and they come out great! Today I only had 1 cup of milk and I used water for the rest and man they were still delicious!! Highly recommend these!
Such an easy recipe to follow and you’ll most likely have each ingriediant on hand. Thanks for sharing!
Thank you so very much Michelle! This makes me so happy! Love when a recipe turns out well!!
delicious and super easy to make……I highly recommend them.
I made these this morning and they were delicious! The dough was a perfect texture but I could taste a little bit of flour. I am wondering if I undermixed the dough or used too much flour. Any recommendations?
Excellent….just perfect!!
Thanks so much Wesley!