Cracked Out Butter Swim Biscuits Recipe – homemade biscuits loaded with cheddar, bacon, and ranch! Only 8 simple ingredients! You probably have them in your pantry right now! Butter, flour, baking powder, salt, ranch seasoning, cheddar, bacon, and buttermilk. No-kneading at all! Just mix the dough together and pat down in the pan. Ready in under 20 minutes! Everyone RAVES about these easy biscuits!! Great with dinner or for breakfast. YUM!
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, baking powder, salt, and ranch dressing mix together in a large mixing bowl. Add cheese and bacon. 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 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 or 16 squares.
Bake for 17-20 minutes until golden.
Notes:
Can use precooked bacon or freshly cooked bacon. If using fresh bacon, you will need about ⅓ of a pound of bacon.
This recipe can easily be doubled for a crowd. Just double the ingredients and bake in a 9×13-inch pan.
I don’t have buttermilk. What can I substitute? You can make homemade buttermilk with 1 cup milk and 1 Tablespoon of white vinegar or lemon juice. Mix the two together and let sit for 5 minutes before using it.
The biscuit dough will be swimming in butter prior to baking. The butter will be absorbed by the time the biscuits are cooked.
Can I freeze Butter Dip Biscuits? Sure! You can freeze any leftover biscuits for a quick side later. Bake the biscuits and cool completely. Wrap the biscuits in plastic wrap and aluminum foil and store in the freezer for up to 3 months.
Store leftover biscuits in an airtight container in the fridge for up to 3 days.