Butter Dip Biscuits, also called Butter Swim Biscuits, are fluffy, delicious homemade biscuits that are so easy to make. And so buttery! Make these homemade biscuits in a mixing bowl, then bake in a baking dish. No rolling or cutting needed!
Butter Dip Biscuits
I love these biscuits! They bring back memories of my Nana baking in her tiny kitchen. I remember they seemed so huge, and they were so very soft and yummy.
These could be called Baking Dish Biscuits, since you don't cut them or bake them on a baking sheet.
Why Are They Called Butter Dip Biscuits?
The dough is put in the baking dish that has melted butter in it, just as many cobblers are made.
The butter gets into the dough and makes a lightly crisp crust. Then the biscuits finish soaking up the butter after they are done cooking. Magical.
These biscuits are tall, and fluffy, and so flavorful.
The steps to make these excellent biscuits are easy. Here they are:
After you take these amazing biscuits out of the oven, let them sit a few minutes so they can soak up all of the butter.
Get the honey ready (or maple syrup, jam, apple butter), and be prepared to get ALL of the compliments for your biscuit baking achievement!
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Pin This Easy Biscuit Recipe
If you make this amazing buttery biscuit recipe, please let me know! Leave a comment below with a star rating. I would love to know how you liked them!
Butter Dip Biscuits
Equipment
- 8"x8" Baking Dish
Ingredients
- ½ cup Unsalted Butter
- 2 ½ cups All Purpose Flour
- 1 ½ Tablespoons Baking Powder
- 1 ½ teaspoons Salt
- 2 Tablespoons Sugar
- 1 ¾ cups Buttermilk
Instructions
- Heat oven to 450° F.
- Cut up the butter and place it in a microwave safe dish. Set aside.
- In a mixing bowl, stir together the flour, baking powder, salt, and sugar.
- Stir in the buttermilk, just. until moistened.
- Microwave the butter for 30 seconds, then check it. If not melted give it another 30 seconds. Pour the butter into the 8"x8" baking dish.
- Add the dough to the baking dish, right into the melted butter. Then use your fingers to spread it into an even layer.
- Cut into 9 equal pieces (this makes cutting after baking unnecessary, and allows the butter to get into every piece!).
- Bake for 10 minutes, then turn the dish and bake for another 10 minutes, or until the tops are golden and the biscuits spring back when pressed.
- Remove from the oven to a wire rack and let sit in the baking dish until all of the butter has been absorbed.
- Serve hot with honey, maple syrup, extra butter, or plain, as they are delicious as is!
Nutrition
Resources to Make this Butter Swim Biscuit Recipe and More
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Danette says
Loved it, my family really enjoyed the biscuits
Lorena says
Just made this as directed. MAN OLE MAN are these delicious. I can’t wait to make these for breakfast brunch; I see a sausage gravy in my future to finish these off.
Tracy says
I love these biscuits. They are faster than the ones I usually roll and fold for layers. One thing I do, is I grate about four tablespoons of butter into the biscuit mix and work it in before adding the milk. I think it makes the texture more like a biscuit and less like a muffin, but they are good without this extra step!
Gerry says
Love these beautiful biscuits! The recipe is perfect. I made them for my husband and he said they were the best he has ever eaten. Tomorrow (Christmas morning) I will be making them again for my Italian son in law - he’s the baking artist so I plan on wowing him! Does anyone know if cheese or other seasonings can be added to them? Thanks so much for this wonderful recipe!
Kate says
Perfect and so fluffy! My family raved over these delicious biscuits.
Danielle says
These biscuits are amazing!! My first time making any biscuit except for the kind in the tube. These are 1000 x better! Soft, buttery, yummy. I might try a version with half bacon grease!
Lora says
I normally make buttermilk biscuits that are fold d for layers, but this was a delicious change of pace. They're so fluffy and buttery (and easy to make!). Great recipe!
Betsy says
I found this recipe at the last minute when previous plans fell through. I hurried the preparation - my grown daughter said they are the best biscuits she's ever had - and I agree! I didn't even have buttermilk - I used 1 1/2 cup regular milk. I can imagine buttermilk makes them even better!
Ruth says
Oh my goodness these were so good! I never had a biscuit like this before. Will definitely be making them again.