Butter Dips Biscuit Recipe - only 6 simple ingredients! You probably have them in your pantry right now! No-kneading at all! Just mix dough together and pat down in pan. Ready in under 15 minutes!
This is one of my new favorite biscuits. I've made them three times over the last week. They are super quick and easy. These reminded me of the 7UP Biscuits that we love to make. One plus over the 7Up biscuits is that you don't have to cut them out - just press into the pan and cut into squares directly in the pan. This really helps when you are pressed for time. These were even really good reheated the next day; I had one for breakfast and it was great!
I changed these up a little last night and added some garlic powder to the butter and Italian seasoning to the dough. It was great with our lasagna. Give these a try next time you realize that you don't have any crescent rolls in the fridge - you'll be glad you did!
Yield: 12 biscuits
Butter Dips
prep time: 5 MINScook time: 12 MINStotal time: 17 mins
ingredients:
- 1/4 cup unsalted butter
- 1-1/4 cup flour
- 2 tsp sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 2/3 to 1 cup buttermilk or milk
instructions:
- Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.)
- While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)
- Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.
All images and text ©Plain Chicken, Inc.
Simple and delicious- a winner for sure!
ReplyDeleteI love all things bread and especially good biscuits - these look outstanding and will be tried soon.
ReplyDeleteThis sounds like the exact recipe I need. I've never been able to make biscuits.
ReplyDeleteI'm trying these soon!!!
Wonderful quick and easy recipe. I like it! ;)
ReplyDeleteSounds yummy and easy! Thanks!
ReplyDeleteWhat a great recipe. I love how there are few ingredients. I'll have to bookmark this!
ReplyDeleteEasy and tasty - right my kind of recipes!! Looks adorable :)
ReplyDeletewow, this looks great and easy. i love when recipes only require a fewingredients tht i have on hand!
ReplyDeleteThese look great! I love the name, too.
ReplyDeleteI made these and they didn't rise.What did I do wrong?
ReplyDeleteHeather - it could have been your baking powder. It might have been bad. Maybe buy a new bottle and give it a try.
ReplyDeleteMine had some problems rising too. I'll have to try some new powder and see if that helps. My only other problem was the dough itself. It was very stick and when I put it in the pan all the butter just went straight to the edges, which made the biscuits stick to the bottom :( What did I do wrong?
ReplyDeleteJulia - I sprinkle a little flour on top of the dough when I put it in the pan. That helps it not stick to my fingers when I press it in the pan. That might help with the butter pooling in the edges since you don't have to press as hard.
ReplyDeleteHi Steph. . .I just blogged about these delicious biscuits, and linked back to you.
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ReplyDeletePerhaps a silly question...did you use real unsalted butter or unsalted margarine?
ReplyDeleteI always use unsalted butter
ReplyDeleteThanks
ReplyDeleteOooh, so good to see younger women sharing this recipe. I've made Butter Dips since the early '60s when I found the recipe as a new bride. They are so good with stew, spaghetti, meatloaf, etc. Really adds a personal touch to a simple meal. Thanks for the reminder of how good they are.
ReplyDeleteButtery goodness! I love not having to roll and cut anything. They are very easy and delicious. I used regular skim milk since that's all I had and was too lazy to make sour milk. I also spread the dough in the pan by spraying my fingers over and over with Pam.
ReplyDeleteMade theses this morning with my 2 1/2 year old "helping" delicious...ours weren't picture perfect but they were fun,easy, and yummy. Thanks for this recipe.
ReplyDeleteThese turned out perfect and I'm not a biscuit maker. Thanks for the great recipe!
ReplyDeleteGot this off Pinterest. OMG! I've never made a bread..way too intimidating. Ive never made something so simple and dang gone YUMMY!! So easy even I can do it!
ReplyDeleteOh, it's cool to see these online :) My Mom made them all the time, and now I make them all the time too. I have the recipe memorized. It's very customizable - you can easily add some shredded cheese and oregano and basil for a nice italian twist; sprinkle with parmesan before baking. Sprinkle with cinnamon sugar before baking for breakfast biscuists. Sometimes to make it even faster and easier, I add extra milk till it's "plop-able" and just scoop the batter into the melted butter. Turns out like pull-apart biscuits. Sometimes if you are using buttermilk, it helps to add 1/2 tsp of baking soda.
ReplyDeleteOh, another of our favorite adaptations is to add 1/4 cup of cornmeal - they go great with soup or chili that way!
ReplyDeleteJCMF - I love all your adaptations! I am definitely going to try the cornmeal one next time we have chili. Thanks!!
ReplyDeleteWhat would happen if I used salted butter and omitted the dry salt?
ReplyDelete@Mary--I believe the salt in the recipe is supposed to react with the baking soda so that you get a correct rise. So omitting it wouldn't work. The salted butter won't have the exact amount that is needed to react with the baking soda as you really don't know how much salt is in the butter. Like all baking it's more chemistry than cooking in order to get the perfect result.
ReplyDeleteSteph - My biscuits did not raise either and my baking powder is only about a month old. I wonder if the measurement for the flour is correct......only 1-1/4 cups? Not sure why so many of us are having the same issue. In spite of not raising, these were still mighty tasty! Even Mr Fussy Pants said so and if he likes something you know it has to be good!
ReplyDeleteNormally I leave the cooking to my mom or my sister, but tonight I was in charge of dinner. I've been nosing around your blog today and decided to make these butter dips to go along with the baked cream cheese spaghetti dish. I made these an hour before the meal and they were gone within minutes, so, of course I had to make another batch. These were fabulous and so easy to make. I only used 3/4 cup of buttermilk and they had no problem rising either time. Thanks so much! Will be keeping my eye on this blog from now on. :)
ReplyDeleteThis is one of the best biscuit recipes I have ever tried - supper delish leftover the next day, too. It is essential you use fresh baking powder - change it out often. And I found that if I added a little more liquid, the dough spread out nicely and absorbed a lot of the butter. Criminally good!!
ReplyDeleteHi there, I am wondering how much of a difference in taste it will make if i use regular milk instead of buttermilk and table salt instead of kosher salt. Thanks. :)
ReplyDeleteI made these TWICE over the weekend. Mine didn't rise much either but they were absolutely delicious! I like how they get crisp on the ends! A keeper of a recipe for sure!
ReplyDeleteMade these tonight with some italian seasoning and garlic powder. But since all I had on hand was salted butter I cut down on the salt in the dough - it needs the full amount. But I will make again!
ReplyDeleteAnother dumb question. Did you use AP flour? or............?
ReplyDeleteAll-purpose flour - enjoy!!
DeleteGreat tasting! Made them for breakfast and loved them! The only thing I will do next time is double the recipe. Didn't make 12. I like big biscuits (thick) for chicken/steak and cheese biscuits. What kind and name brand of flour did you use? Shared link on my fb page. Thank you for sharing ~ Frances ~ CPC
ReplyDeleteWill these turn out as well with self rising flour?
ReplyDeleteI haven’t tried this recipe with self-rising flour
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