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
Ok so these are so simple and quick! I just made them and cut into 4 huge biscuits lol cant wait to eat with pot roast and mashed potatoes!!!
Now that is the way you eat a biscuit!! Hope you love them!!
I like how these turn out, texture-wise. However, we didn’t think they were salty enough. So I was reading through the comments and finally came across the comment asking if it was OK to substitute regular salt in the recipe. Ah-ha, I thought, I missed the salt, so I scrolled back to the ingredients and still don’t see any salt in the recipe, besides using salted butter. I was going to try these again and use salt – am I just not seeing salt in the ingredient list like everyone else?????
You will want to use salted butter, in the event you don’t have salted butter you want to use 1 tsp of salt to compensate. Hope that helps 🙂
I made this tonight and it was fabulous! The changes I made were:
I doubled the recipe
I used a pyrex pan larger than 9×13, I don’t know the exact measurements but it’s like 2 8×8 pans
I melted the butter right in the pan as the oven preheated.
The batter almost sizzled as I scooped it into the butter. I baked it for the recommended time and they turned out wonderful. The family loved them! Thank you!
I am so glad they turned out so well for you Annette!!
Thank you for taking the time to comment! LOVE hearing that it turned out well for you!
I recently tried this recipe. Unfortunately, the top was nearly burned at 450 degrees. However, the taste was wonderful. I’m not sure what I’m doing wrong.
Hi Brenda! Ovens can sometimes get out of whack with the temperature. I would suggest adding an oven thermometer to the inside of your oven. Preheat it to 350f degrees. Then check what your oven thermometer says. If it’s off, you’ll know you will have to adjust your actual oven temperature to account for your oven’s real temperature. Also, make sure you cook these on a middle rack. The upper racks of the oven run hotter than the lower racks. Hope that helps!
love, love them, best part no rolling or using a cutter,just slice right in the pan before you slide them in the oven…they were yummy thanks for posting.
I tried this last weekend. My first thought, that seems like a lot of baking powder. Made according to the recipe. They taste like baking powder. Besides the flavor, everything else is perfect.
Was you baking powder out of date?
Can you use a sugar substitute like stevia? Or leave the sugar out? Does anyone know?
I have never tried it with a sugar substitute but you can certainly try it that way or you can just leave it out.
I made this a few hours ago and I just love it!!! I have never made any kind of bread/biscuit/dough/ in my life as I have always been afraid…so this was "Biscuits For Dummies" for me! I did not have a 8×8 pan but I had an 8×11 which was not a big difference….. The biscuits came out perfect no difference in size at all…crispy outside and soft and buttery on inside. Thanks so much. This will be my one and only recipe!
"Biscuits for Dummies" LOVE it! So glad you were able to tackle your fear and make these awesome biscuits! Here's to many more Butter Dip Biscuits in your future!!
It's the only kind I have ever used for this recipe and it turns out absolutely wonderful especially if you can get your hands on the white lily flour self rising
Can I use self rising flour
Just a friendly warning: make sure to use a deep dish and keep a pan under it to prevent butter from slipping over the side and hitting your oven's coils. That's a good way to start a fire. Like I just did…
Biscuit Nirvana or Crack Biscuits, either one, they were crazy delicious! Best served right out of the oven while they are hot. Reheated in the toaster oven the next morning. Can't believe how easy they were to make! Did anybody add salt to the dough???
I just made these using Bisquik and they turned out just fine, the only difference is a smoother looking top crust and of course the Bisquik flavor. My personal preference is White Lily Self-Rising flour, yum!
How much salt? The video shows adding salt but no salt listed with Ingredients.
Unsalted butter was used in the video so to compensate, 1 tsp is used in the mix. Please see cooks notes above.
Brandi, if I wanted to omit the sugar would I need to replace it with anything else or just omit? We don't really want sweet biscuits.
I have Bisquick in the house…..can I use it instead of self rising or all purpose flour….would appreciate a reply if anyone has used it….thank you….btw, I'm a biscuit lover….I make drop biscuits all the time.
My husband makes these once a week! They are so easy and delicious! I was wondering if you could add jalapeno and cheese to the batter to make them spicy? These are the best biscuits EVER!
Yes, you can substitute the milk/vinegar or lemon juice mixture for the buttermilk. I live in Argentina and there is no buttermilk here. So, I have been using this mixture to substitute for years. Works just fine.
Has anyone ever made ahead of time and frozen them?
My daughter and I have made these biscuits 4x's. the last 2 weeks, that's how good they are. Everyone loves them. I just made a double batch last night and made a garlic herb butter this time, and they were absolutely delicious!
Can I use milk with vinegar instead of buttermilk ( I'm out of buttermilk????
I just did it and they came out fantastic! I almost always use vinegar plus milk as a buttermilk substitute. I’m wondering if we could omit the sugar? I prefer a non sweet bread.
i made these in a 10 inch round cake pan. Butter bubbled up around them and they look super crispy. Wish i could post a pick. Serving with sausage gravy. Cant wait.
I bet they were fabulous!
I tried the recipe and didn't come out that well. I'll try it again at a lower temperature. It is easy to make and the top and bottom are crispy. Thanks for sharing the recipe.
Crazy idea: could you make these in muffin tins instead? Just pour a little butter in the bottom of each one and divvy up the batter. Hmmmm…
You could certainly give it a try and see how it works.
Yum…will make again
What about a gluten free version?
Happy Friday! In the photo where you are using the knife to cut the biscuit dough, are you cutting all the way through to the bottom or just scoring the top? Can't wait to make these over the weekend! Thank you!
Hi Regina,
Just do your best to make a good indentation. It just helps with slicing it up after baking. Hope that helps!
Why does it show putting salt in on the video but salt isnt listed on the ingredient list? How much salt are we supposed to use? Please let me know at suzootoo@gmail.com
Hi Susan, in the video unsalted butter was used and in that case you would want to add 2 teaspoons of salt to compensate. (recipe calls for salted butter) Sorry for the confusion.
Made these for lunch today…sooooo yummy! My family devoured them. They were so easy, crispy around the edges and fluffy on the inside. I made the dough very loose and poured it over the butter. Turned out great. I don't think I will ever buy another refrigerated biscuit can again. I will be making biscuits all the time. =)
Can this recipe be doubled to a 9×12 pan? Just curious, my family eats a lot LOL!! 🙂
Sharon- that is wonderful! Those picky eaters can be something! I know your heart smiled when you heard those words. So glad they were such a hit!
Oh mercy is right! Brandie, these were fantastic! My 13-year-old Baby loved them – "Mom, you gotta make these again!" – I can count on LESS THAN one full hand, the number of times those words have come out of her mouth, so this is big, lol! If I could get her to embrace meat and vegetables so enthusiastically, I would have it made! These are great plain, but even more wonderful with Loveless Cafe's strawberry preserves. I, like one of your previous posters, also had an issue with the butter bubbling over the top and onto the bottom of the oven. Thankfully, the smoke didn't affect the flavor of the biscuits. I will make sure to put a cookie sheet under the baking dish next time. And, I agree with a previous poster who inquired when you are going to put a cookbook out. Pretty please?
Lisa H, I bet they were amazing! These are always a hit!
I made these for the first time 3 days ago…I'm making another batch today! I used my cast iron skillet and they were AAAAAAAAMAZING. These buiscuits could well be the death of me 🙂
Loved this recipe. I'm not a big fan of biscuits, but certain family members are. I used 1/2 stick butter which worked out fine. We have a big family brunch the Friday after Thanksgiving and these will be on the menu.
Thank you for coming back to let me know how they did for ya Gina!!
Have is it that this is the first time I've seen these. They look amazing and so easy to make.
Can you please make a youtube video of how to make these delicious biscuits
I will work on that Barbra!
I was skeptical and felt the need to apologize to my southern ancestors… but they looked so quick and easy and yummy I decided to make them. I was also worried about adding sugar cause I've never put sugar in biscuits before, but i followed your recipe exactly and they were really good. I had mine with some fig preserves and hubby had his with honey. Both were very yummy 🙂
I think these would be really good smothered in some gravy too! So while I will still roll and cut…the babies are going in the keeper file 🙂
Haha! Loved your comment!! And YES to the gravy!!
Just made these this morning. 3 letters only describe it. O-M-G!… Making another batch… cause they're good, and I can!
Woo Hoo!!
These sound very similar to a biscuit recipe that my ex-husband's family made. They called them "light bread". For years I have wanted the recipe but being divorced was unable to get it. They would whip it up before I could even get there to see what was in it. They were very light and fluffy and though I am not a biscuit eater they were "Wonderful". I am going to try this out and see if it brings back memories of the only biscuit I ever liked. I can't make biscuits no matter what recipe I use they are always hockey pucks. Thank you so much for posting this.
They came out GREAT – this recipe is a keeper. I'm stoked. Thanks!
You had me at "butter".
Somebody shared this recipe on FB and it caught my eye. "That's a gooood looking batch of biscuits" thinks me.
I grinned the whole time I read your recipe…lol
Can't wait. Trying these tonight.
When I was growing up my mom made biscuits, not by rolling it out and cutting. She had a large bowl of flour and made a well in the middle and added her other ingredients mixing in just the right amount of flour. She would then roll the biscuits between her hands to make a ball, then flatten it slightly, filling the baking pan, then dabbing a bit of shortening on top before baking. She made wonderful biscuits and I've never been able to duplicate her method. My dad, on the other hand, made drop biscuits which were similar to these except that they were dropped by spoonful onto the baking pan and baked. I have made drop biscuits before but mine tended to turn out tough. And I've never been a fan of using the rolling and cutting method so for years, if we have biscuits, we usually have canned biscuits. But I think this is a recipe that would work for me so I am definitely going to try these biscuits. Thanks for the recipe.
I just got a good laugh. "You can cut this recipe in half" you say. I just doubled it and put it in a larger pan. In the oven now.
I'm not a biscuit baker but maybe I can do this one! Pinning it!!
What a great, simple recipe. I used an iron skillet and put it, along with the butter, in the oven while it was preheating to melt the butter. I didn't have buttermilk so I used some local whole milk with fresh lemon juice. I am currently on a sugar fast, so I omitted the sugar. Even with the modifications, it turned out delicious! I would say to use some good, high quality butter. I use organic valley. Thanks again for the recipe; it will be a go-to for me now!
HELP – I was so excited to make this yummy biscuit. I don't know what happened, they came out heavy and never got fluffy. I went over the recipe twice and I followed it to the t. My husband said we have to try again because what we could eat was so good. Any ideas where I went wrong?
I would think you could cut the biscuits any size you want to. Would they come out the same using self rising flour, leaving out the baking powder?
I love these biscuits and the ease of them BUT. The butter bubbles up out of the pan, causing the smoke alarms to go off, not to mention the mess in the oven. HELP?