Butter Dips Biscuit Recipe

Butter Dips Biscuit Recipe – only 6 simple ingredients! You probably have them in your pantry right now! No yeast and no-kneading at all! Just mix the dough together and pat down in the pan. Flour, sugar, baking powder, salt, buttermilk, and melted butter. Ready in under 20 minutes! Great for breakfast or as a side dish with dinner!

Original Post Date 1/5/2011

biscuit on a spatula

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Easy No-Knead Biscuits

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 are also really good reheated the next day; I had one for breakfast and it was great!   

baking dish of biscuits

How to Make Butter Dips Biscuits

These biscuits are incredibly easy to make. There is no yeast and no kneading involved! Start with melting some butter in a baking dish. Whisk together flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in buttermilk until a loose dough forms. Press the biscuit dough in the pan over the melted butter. Cut the biscuit dough into 12 squares and bake.

  • To make homemade buttermilk, combine 1 cup milk and 1 Tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5 minutes until it starts to curdle.
  • Store leftovers in an air-tight container on the countertop.
  • You can freeze baked biscuits for later. To reheat thaw and reheat in the microwave or covered in the oven until warm.
  • The biscuit dough will be swimming in butter prior to baking. The butter will be absorbed by the time the biscuits are cooked.
biscuit on a spatula

What to Serve with Biscuits

These biscuits are super easy to make and taste great. We make these at least once a week. They are great as a side with dinner or split and stuffed with sausage or bacon for breakfast. Here are a few of our favorite recipes from the blog that go great with these yummy biscuits:

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biscuit on a spatula

Butter Dips

Yield: 12 biscuits
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Butter Dips Biscuit Recipe – only 6 simple ingredients! You probably have them in your pantry right now! No-kneading at all! Just mix the dough together and pat down in the pan. Ready in under 15 minutes!

Ingredients:

  • ¼ cup unsalted butter
  • cup all-purpose flour
  • 2 tsp sugar
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ⅔ to 1 cup buttermilk

Instructions:

  • Heat the oven to 450°F. Cut the butter into pieces and place them in an 8-inch square microwave-safe baking dish. Put the dish in the microwave and melt the butter.
  • 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 17-20 minutes until golden.

Notes:

  • To make homemade buttermilk, combine 1 cup milk and 1 Tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5 minutes until it starts to curdle.
  • Store leftovers in an air-tight container on the countertop.
  • You can freeze baked biscuits for later. To reheat thaw and reheat in the microwave or covered in the oven until warm.
  • The biscuit dough will be swimming in butter prior to baking. The butter will be absorbed by the time the biscuits are cooked.
  • Can cut the biscuits into as many squares as you want.

Steph

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baking dish of biscuits
biscuit on a spatula

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Comments

  1. Made these abs they were so good! Not sure how you cut them before they baked, I tried and it was a mess. I just pressed them back down and cut them after.

    1. It is always best to use unsalted butter when baking. Baking is all about science. The extra salt in the butter may cause the recipe to fail. When you use unsalted butter in a recipe, you can control the exact amount of salt in your baked good. When you use salted butter, you have no idea how much salt you’re using because it varies between each brand you see at the store.

  2. I received this recipe in my email this morning. I had to package up some sausage into smaller size packages, so I decided to make these biscuits. They were moist, fluffy and full of flavor, better then regular biscuits. Loved them and so did my family. Easy to make, it took the oven longer to heat up then making the dough,melting the butter and putting into the pan. This will be my biscuit recipe from now on. Had them with sausage gravy, eggs and jam.

  3. i have been making these for over 20 yrs. but, they were called just butter dips. i use bisquick. i and i pat them out into a square then slice them into strips. after melting the butter, place them into the pan. works beautiful. you can grate chedder cheese and mix it into the dough. bake as stated in your recipe.

  4. We are making these and your Instant Pot boiled peanuts for the 4th. Thanks for putting them all in one easy location to find.

  5. Great 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

  6. Made 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!

  7. I 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!

  8. Hi 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. 🙂

  9. This 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!!

  10. Normally 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. 🙂

  11. Steph – 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!

  12. @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.

  13. JCMF – I love all your adaptations! I am definitely going to try the cornmeal one next time we have chili. Thanks!!

  14. Oh, another of our favorite adaptations is to add 1/4 cup of cornmeal – they go great with soup or chili that way!

  15. Oh, 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.

  16. Got 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!

  17. Made 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.

  18. Buttery 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.

  19. Oooh, 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.

  20. Julia – 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.

  21. Mine 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?

  22. Heather – it could have been your baking powder. It might have been bad. Maybe buy a new bottle and give it a try.

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