These Buttermilk Butter Dip Biscuits are SO buttery and they’re the easiest biscuits you will ever make!!!
WARNING…If you have high cholesterol or worry about your waistline, you may not want to view or make this recipe.
Okay, I know that each and every recipe I share calls for BUTTER, BUTTER & MORE BUTTER, and this recipe calls for only one stick of butter, but let me tell ya’ you’ll think they easily have two sticks when you bite into one.
First, 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 up the dough and cutting it into strips and placing in a dish of melted butter. The end result..soft buttery breadsticks. However, over the years, others have adapted the recipe by doubling the ingredients, changing the milk to buttermilk, and placing the entire dough in melted butter without cutting it into strips. 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.
You really won’t believe just how quick and easy these are to make. They are just as good and buttery the next day too. It literally takes five minutes to mix up the biscuit dough. It will be pretty wet but that’s fine, because you don’t have to roll them out or cut them with a biscuit cutter.
All you do is melt butter in a baking dish and transfer the wet dough to the dish, spreading it on top of the butter. Spread it out evenly and into the corners and cut through the dough with a sharp knife, cutting it into nine equal squares. Pop the dish in the oven, and twenty to twenty-five minutes later, you have the most buttery and soft biscuits ever!
Thirty minutes start to finish. Happy Baking!Print
Soft and buttery, these biscuits melt in your mouth and are the easiest biscuit you’ll ever make.
- 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.