Buttermilk Butter Dip Biscuits
Published: October 31, 2017 · Modified: February 15, 2022 by Cindy Gibbs
These Buttermilk Butter Dip Biscuits are mega buttery and they’re the easiest biscuits you will ever make! Simply mix, spread in a square baking dish and bake. How easy is that?
If you love biscuits but have always been intimidated by the thought of making them, you have certainly come to the right place today! These Buttermilk Butter Dip Biscuits require three simple steps…mix, spread in a baking dish, and bake! That’s right, no rolling out, no kneading, SO easy!
If you’re not already familiar with these biscuits let me start off by telling you a little bit about the origin of this recipe. The original recipe for Butter Dips comes from the 1961 Betty Crocker cookbook, (I still have my mother’s and have used it for many years). The original recipe, which I’ve made more times than I can remember, calls for mixing the dough and cutting it into strips and placing in a dish of melted butter. The end result..soft buttery breadsticks.
Over the years, some bakers have adapted the original recipe by increasing the ingredients, changing the milk to buttermilk, and placing the entire dough in melted butter and simply scoring the dough with a knife into nine equal squares. The adapted recipe is what I’m sharing with you today, but hey if you want to try the original version, make the recipe above.
Mixing the biscuits
You won’t believe just how quick and easy these are to make. Here’s all you do…
- Melt butter in a small 8 x 8 or 9 x 9 baking dish.
- Mix the dough.
- Spread the dough evenly in the dish and lightly score it into 9 equal squares.
Pop the dish in the oven, and twenty to twenty-five minutes later, you have the most buttery and soft biscuits ever!
You might also like…
If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you! 🙂Print
Soft and buttery, these biscuits melt in your mouth and are the easiest biscuit you’ll ever make.
- 1/2 cup (1 stick) butter, unsalted
- 2 1/2 cups all-purpose flour
- 4 teaspoons sugar
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 3/4 cups full fat buttermilk
- Preheat oven to 450 degrees.
- Place the butter in an 8 x 8 inch microwavable baking dish and melt in the microwave or oven. Set aside.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the buttermilk and mix just to combine. Mixture will be sticky and wet.
- Transfer the dough into the baking dish over the melted butter. Using a spoon or spatula, press the dough evenly across dish and into each corner. Don’t worry if the butter oozes up over the edges of the dough. Using a sharp knife, cut through the dough cutting it into nine equal squares.
- Bake for approximately 20-25 minutes until biscuits are golden brown on top.
- Serve hot. No butter needed!
- You can use milk instead of the buttermilk if desired. Biscuits will still be great but a little less buttery.
- Store covered but no need to refrigerate.
Keywords: biscuits, buttermilk biscuits, butter dip biscuits, buttermilk butter dip biscuits, breakfast, breakfast recipes,