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
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.
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!