Butter Dip Biscuits
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? 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! 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!
The best biscuits I have ever made in my life. And I am an expert baker and biscuit maker and these are the perfect biscuits. They taste great and so much easier to make. Ask any of my family members – I am the go-to guy for biscuits so I know what. I’m talking about.
– Norman
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!
This is totally optional. I think it can depend on the brand used as well. We use quite a bit of baking powder in these so if you are sensitive at all to specific tastes, I would recommend using an aluminum free baking powder if possible. The ingredient image below shows a brand that does have aluminum in it but Bob’s Red Mill and Rumford make aluminum free versions that I really like.
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
- baking powder I like to use an aluminum free baking powder when possible since I am sensitive to the taste of it. Please note, the brand used below is not aluminum free but if you are looking for one, Bob’s Red Mill makes a really good one and it is usually sold in a bag.
- salt
- buttermilk – if you forgot to pick up buttermilk from the store, see my post on How to Make Buttermilk.
How To Make Butter Dip Biscuits
Preheat oven to 450F degrees. Spray a glass or ceramic 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 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 (yes, that is the correct temperature). Spray a glass or ceramic oven safe 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). NOTE: You technically do not have to spray the pan since there is plenty of butter in this but I like to be extra careful.
- 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
- 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.
- If you only have an 8×8-inch baking dish, I would put a baking pan underneath to catch any possible butter drippings that may happen since it is smaller.
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.
Originally published: February 2012
Updated photos and republished: April 2019
Has anyone tried making these biscuits in a larger pan such as a 9×12? Also, has anyone baked these in a non-glass dish like a metal pan. Lastly, my biscuits that were cooked in the glass dish were delicious but they did not brown on the bottom.
I really would appreciate some feedback.
Barbra Ann
Thank you so much for this recipe, it's my go-to biscuit recipe now!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie 🙂
Word of Caution: First let me say that the biscuits taste wonderful…what I could eat. I followed the recipe and even used a 9×9 pan. However, the butter melted and ran over the edge and created a large puddle of butter that starting smoking up the oven. It was so much that my smoke detector went off. IF I make these again, I will have to use 1/2 stick and put a catch pan under the biscuits to prevent his from happening. Or I will use a larger pan. I am amazed that others have not had this problem. But PLEASE be careful and watch the pan closely. I found this when I checked at the suggestion of the directions to see if you need to pat the top of the biscuits to keep the butter from burning on top of them while they cooked.
I have a microwave/confection oven in my RV motor home. Would I use the same oven temp. 450 degrees and bake for 20-25 minutes? I would love to try this when I go camping. ( =
Can you PLEASE make a video, like a YouTube video on how to make these biscuits.
Barbra Ann
Came across this and thought wow…easy way to make biscuits without using cold butter! I didnt have butter milk but used 1 1/4 cup of 2%. I dont have kosher salt so used about half of reg. salt. I've never used baking soda in biscuits its always been baking powder. I know a reviewer mentioned they use baking soda and I was confused. You use soda in cookies and cakes I know. Anyways, I did find it hard to cut the biscuits before baking. Kept moving around a lot. I'll cut them after next time. Butter didn't burn or anything so I lucked out. They came out perfect. I will say these kinda fall apart if your not careful. Would make excellent biscuits and gravy! Thanks!
I've been looking through and making some of your recipes and they turn out awesome! This one so far is probably my favorite.
There is one thing though that happened today when I made this that disappointed me. In the bottom of your notes you stated if you were to use just regular salted butter to leave out the salt in the batter, I would recommend against it since it makes the bread very bland and just taste awful.
Thank you so much for this recipe. I've never had luck with the butter dips my mother used to make (which I believe were just from Betty Crocker). Hers were light and airy and mine were rocks. I've never been able to make ordinary biscuits either and I was only able to achieve good pancakes when I included both a hefty amount of baking powder and buttermilk. These came out beautifully, and my picky eater husband loved them too. I melted the butter in the baking dish while the oven was heating, reduced the sugar to 1 tablespoon, and used 1 tsp fine sea salt in the batter and sprinkled some coarse sea salt in the melted butter. Easy and delicious and super fluffy. I have a feeling I'll be making them most every time we have soup. Thank you again!
I made these for a dinner party last night and they were honestly FABULOUS! I have never been able to make great biscuits but these were SO easy and SO delicious! They had just the right "crumb/chew" to them and every single person wanted the recipe so last night after they left I sent everyone this link. Thank you SO much for making me look like an experienced baker!!
made this recipe on may 28 2014 and I will never make biscuits no other way! these are wonderful not to mention you do not have to cut in extra shortening that is an added health benefit trust me you will never miss that I only used half a stick of butter and they were still buttery delicious used self rising flour which of course you certainly can do but adjust recipe accordingly. thanks for such an easy a delicious biscuit recipe
Made these with chicken stroganoff for dinner, WOW I will never buy can biscuits AGAIN! Can't wait to make them for breakfast!
Just made these for Easter dinner. These were the best, easiest, tastiest biscuits I've EVER made and I bake a lot. Followed your recipie exactly, came out crunchy outside and fluffy inside. I'll be making these ny go to biscuits from now on. Thank you.
Ever since I made these my hubby says they sre his very favorite busicuits and only make these! And I'm a southern cook of 40+yrs.!
Ok first someone posted in Feb 2012 about recipe not calling for baking powder but yet it is listed in the recipe.
Second – my batter is on the loose side and not as firm as the picture. Not sure why as I am following the recipe.
Third – I can hear the outcrys now but I feel this recipe calls for too much butter in the pan as well as spraying the pan seems to be a bit overkill.
Mostly everyone likes them in my house tho I feel they are a bit doughy in the center and much too greasy on the outside.
So either I am doing something incorrect (loose dough and greasy biscuits) or maybe my ingredients aren't fresh enough.
We also prefer the biscuits with salted butter and still adding the kosher salt. I also used a bit of garlic powder/salt on some for when we had baked ziti.
Still – thanks for the recipe as these are requested more than my rolled/hand cut biscuits, which is fine with me as these are soo much easier. Just needing to reduce the butter down to 1/2 a stick instead of a whole stick for this family.
I don't eat sugar or sugar substitutes, do you think that it can be omitted, and still taste great?
Made these tonight. They were wonderful. Don't want the calorie count 🙂
I am so excited to see this recipe and to make these! I love making biscuits for my husband on the weekends. Trip to the store for buttermilk is in order! 🙂 Thank you for posting this.
I made the biscuits last night, and they turned out great. I left out the sugar and next time I won't use as much salt as your recipe. I have tried and tried to make biscuits like my mother made and have failed. I think it is because I have been afraid of the dough and worked it to death. These are fluffy as hers were and the taste was very similar. Much less mess than rolling out. Thank You. Sylvia
Love Love these biscuits! Easy to make.
I used a 9×13 pan too (glass). I patted off some of the excess butter from top.
Yummy!, So fluffy and more dense. My mom was surprised how fluffy. Loved the crunchy top from the butter.
Keep the great recipes coming. Thanks.
I have not tried these yet but as to the issue of butter milk I learned years ago if you do not have butter milk but have regular milk you can add some vinegar to it and it will produce an equivalent of butter milk.
you can also use powdered buttermilk
I made these this morning following the recipe exactly using lightly salted butter. They turned out exactly as pictured and are light, fluffy inside, crispy outside and delicious. I used an 8" square GLASS baking dish and baked for 25 minutes at 450.
I always have a can of powdered buttermilk on hand. It always substitutes well in every recipe I've tried. It's very economical if you don't use buttermilk often, as the powder keeps well in the fridge. It's available in the baking aisle.
I rarely use all purpose flour but keep self rising flour in my pantry at all times. Can I do this and just avoid the baking powder? or how would that work?
What about white lily self rising? Minus the baking soda, salt, etc. I make a great biscuit with crisco and butter and butter milk….but hate rolling them, wonder if I mixed it the same as I usually do but bake this way, if it would work?
The first time made these I used Pillsbury flour because that's what I always used. Yuck! They were like hockey pucks. So I searched for White Liliy flour. Didn't think it would be so hard since I live close to Houston. Turns out only certain Randall's have it. Made some with this flour and OMG. I couldn't believe the difference. I ended up making two batches. They are out of this world!!! Thank you for the super easy recipes-as long as you use White Lily flour!!
Made these tonight and they are super easy and yummy, will make again, Thank you for sharing!!
Just made these. They remind me of the ones I got in highschool. Thank you.
Just ate one – they're unbelievably good. I didn't even follow the recipe correctly, because I have a very specific mental illness that will not, for reasons unknown to science, allow to to exactly follow a recipe, but they are still the fluffiest, softest (on the inside – wonderfully crunchy outside), biscuits I've ever had.
Cannot thank you enough for this recipe & method.
I just made these and they are one of the better ones I have made from scratch.. Mine usually come out like hockey puks, but I did use salted butter and omitted salt in the recipe I do have to say I will not be doing that again , biscuits seamed bland, I really think this recipe has to be fallowed exactly, no substitutes so off to the store I go for unsalted butter.And I think I need to turn my oven down slightly to cook a little longer. OH and i bought powdered buttermilk so i have it on have all the time due to the fact I live so far from a grocery store.
Its cold and snowy here in Ohio this morning so I tried your biscuits they are just wonderful so fluffy I used regular milk tho and made white pepper gravy super delicious 🙂 Thank you kindly for your recipe..
Best.Biscuits.Ever.
Thank you Josie!
These Biscuits are soooo good that im afraid they may make
the husband and I gain lots of extra pounds this Winter.
Oh well at least our taste buds & tummies are Happy!
Ty so much 4 sharing Brandie 🙂
Made these using self-rising flour omitting salt & baking powder.They were delicious. I'm not much for the taste of biscuits made with all-purpose flour, plus this way is easier
I made these and they are wonderful. I was so pleased with how they turned out. They are so buttery and they rose perfectly. Yummy!!!!!
Just made these for Thanksgiving morning and they were g r e a t ! I also cut the butter to 1/4 cup and they were still awesome! This has now become my only recipe to make biscuits. Kind of remind me of drop biscuits:):)
That is so fantastic to hear. So glad you loved them!
you came to the web site to get the recipe, and then ask can I substitute baking soda for baking powder? just follow the recipe, good lord. yes by all means substitute baking powder with baking soda, when they tast like metal don't say anything. she's done all the work for you, just follow the directions.
Love this recipe- will try it for the first time tomorrow on Thanksgiving- two questions- Can I make a double batch in a big casserole dish and can you make ahead of time and reheat???? Thanks- I will check back today, hopefully there's an answer!!!
I really enjoyed these biscuits! So easy to make and so delicious!!! I'm not sure what I liked more, the crunchy crust of the biscuits or how easy they were to make. Thanks for sharing!
Cant wait to try these. This came up on my FB page as my son was researching the internet of where I was going wrong trying to make a good, fluffy homemade biscuit! Definitely give this a try!
I make homemade Villi yogurt and kefir. Any advice on which would make a better substitute for the buttermilk? I change up the fat content (2 percent,whole or 1/2-whole and 1/2 & 1/2 depending on what I am using the recipe for.
Just made these tonight—they will definitely replace my canned biscuits! They were so delicious and were so easy I could make them in no time, even while chasing my 21 month old! Thank you so much for sharing!
I can't wait to try these. My quick question – should leftover biscuits be stored in the refrigerator, or can they be stored at room temperature?
I made these biscuits for a brunch that I prepared for my wife on our recent anniversary They are awesome and easy enough for a guy to make. We made them again when we traveled last weekend for Homecoming at my older daughter's school. Our picky 15 year old loved them! Thanks for the recipe.
Dearest Sweetest Brandi,
You are my go to for any and all recipes. I seriously can't remember where I first encountered your butter dipped biscuit recipe (more than likely Pinterest, I just love that place) but it looked good to try so I booked marked it and checked out the rest of your site. Please don't ever quit! I love that you and your son cook together. My son and I do too. He's 21 now so he has been cooking a while. He likes your site too! Keep up the good work! I will tell as many people as I can about your site and let them be wowed like me! Thank you for sharing!!!!
Amazing, Thank you for this recipe.
Made these tonight, they came out on the heavy side but were still good. Will be making them again due to buying two liters of buttermilk.lol
i made these biscuits the other nite they had a good flavor but i must have done something wrong cause they came out heavy in the middle instead of light and fluffy the only thing i changed in it was i used reg buttermilk instead of fatfree buttermilk could that have been my problem please let me know thanks.
Just made these. I also used a 9×13 pan but did not double the recipe. It was enough to fill the pan. I used 1 stick of salted butter. Next time I will use 1/2 stick and add salt to batter to give it more flavor. This is a real keeper
Absolutely the best biscuits I've ever had. This will become a staple recipe for us.
These biscuits look great, I wish there was a way to print them so I could go make them right now.