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.
These are hands down the best and easiest biscuits I have made. Everyone loved them. My daughter ate hers plain. My husband put honey on his. I loved them both ways. Making again tonight for breakfast sandwiches. Thank you for another delicious recipe!
I am out of fresh buttermilk, but I have some of the powdered buttermilk. Have you ever used it? Do you think it would work in this recipe?
I’m sorry I haven’t used any substitutions effectively in this recipe. There are so few ingredients in this that when you substitute, it’s noticeable.
Hello I made the recipe as it called for but and they came out with the perfect texture but the biscuits tasted like the buttermilk – kind of sour. What can I do next time?
Hi Yolo! You shouldn’t be able to taste the buttermilk at all so I think it had to do possibly with the actual buttermilk you used. Can you tell me what brand you used & where you purchased? Also, what was the fat percentage of the buttermilk? Maybe we can figure this out. 🙂
These were amazing! My family absolutely loved these and I loved that they were so easy!
I baked these biscuits tonight and everyone went crazy over them. They were crispy on the outside, yet soft and moist on the inside. Best biscuits we have ever had anywhere.
I love hearing that Cindy – thank you so very much!
Hi – if using unsalted butter where do you add the additional teaspoon of salt to? The melted butter or the batter?
thank you!
Good question Donna, you can just add it straight into the batter or into the melted butter. It will work either way!
I made these tonight for my group of 10. I did 2.5x the recipe. There are none left. They are/were amazing. Super easy to make!! I had only a little trouble with spreading them out as I was also having to use a 9×13 and an 8×10, but hey it was my first time! I will absolutely make these again.
Let me start by saying that I don’t like biscuits. But, these are awesome! My husband loves biscuits, we now have a biscuit we both love. Thank you.
YES!! Success!! Thank you so much for taking the time to come back & leave a comment!
My husband is a buttermilk biscuit fanatic. These are DELICIOUS! I have made them multiple times with rave reviews each time. I make homemade sausage gravy, split the biscuits in half and top them, and they are the absolute best combination of fluffy to crispy biscuit. This will forever be my go to recipe. THANK YOU!
By the way, he also commented that they would likely be great to use for a cobbler. Any recommendations on altering the recipe to suit?
Finally, a biscuit recipe that is quick and easy to put together without a lot of mess. Turned out great. Crispy on the top and soft in the center. Goes great with a stew or soup for a winter’s meal.
Thanks so much Nuala! By the way, I love your name!
I also had the ‘doughy in the middle’ issue, it was fully cooked but I think with all the butter it cooked them a bit more like dumplings than flakey biscuits. I was making these to dump gravy on top, so the texture honestly worked out fine. It was perfect.
I made this and it was soooo easy and delicious!
These biscuits are delicious!
I love these biscuits, and usually make them every weekend. They are good with chocolate gravy and with savory gravies, like sausage or bacon. I make these with self-rising flour, so leave out the salt and baking powder. Tip if using sweet milk instead of buttermilk: use 1 1/2 cups sweet milk or the batter will be too thin.
Thanks so much Tracy and I appreciate all your tips and feedback!
only have unsalted butter. will that work?
These are my go-to breakfast biscuits. There are never any leftovers. 🙂
Woo hoo! Thanks so much Samm!!
I’ve made this recipe several times before and my family loves it. Thank you so much for sharing it.
Illegal.
Game Over.
Seriously the best.
Thank you Ma Lady ♥️
I was looking for a more moist shortcake recipe and came across this. It was excellent! I sprinkled the top with a little turbinado sugar and the texture was perfect and added just that bit of extra sweetness. I topped with strawberries and poured cream. I had just been to a very upscale restaurant that served a peach shortcake with poured cream and was trying to replicate it. For the poured cream, I just put heavy whipping cream, a small amount of sugar and some vanilla and whisked it lightly. I now think I love poured cream more than whipped cream on shortcake! It absorbs beautifully into the fluffy cake!
Incredible! So easy and soo good! Very quick to make and the people devoured them!
OMG, I made these with a slight tweak to the recipe (just added a little more sugar) and they were beyond amazing. With the perfect amount of soft/fluffy and crispy top. My husband and I are obsessed
I wouldn’t necessarily call these a biscuit but they are beyond delicious!
Be prepared to eat the whole pan in one sitting.
Since discovering this recipe, I make these 2-3 times a month, usually with breakfast. They are great with honeysuckle jelly or chocolate gravy, or just plain. I use self-rising flour and full-fat buttermilk, and melt the butter in the baking dish in the oven as I’m preparing the biscuit dough.
I followed the directions and the batter was a bit loose. So I added flour in small increments until it formed the dough correctly. A lot of it is based on humidity with the flour. They came out just fine.
My mother made similar ones. We rolled them out, cut down middle then into strips. As we laid them into the pad we coated both sides with butter. Oh so yummy!
Thank you for posting this sure made me think of my Mom.