Butter Dip Biscuits (+Video) (2024)

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ByBrandie April 30, 2019October 17, 2023

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Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!

A.K.A. BUTTER SWIM BISCUITS

Did the title of this recipe get your attention?Butter. Dip. Biscuits.Hello lover.I just love biscuits. I first shared this recipe back in 2012 (I’ve updated the photos since then) and it has been copied by many others over the years but this here is the original! If you want to see that original post, check it out HERE. I’ve come a long way since then!This is such an easy recipe.You don’t even have to roll out any dough or use biscuit cutters! I adapted this recipe from an old Betty Crocker recipe from the 50’s (just making a few changes) and I think Betty would approve! Also, if you love this recipe be sure to check out my Blueberry Butter Dip Biscuits, Cinnamon Roll Butter Swim Biscuits, Strawberries and Cream Butter Dip Biscuits or my Cheddar Garlic Butter Dip Biscuits!

FREQUENTLY ASKED QUESTIONS:

Can I use milk instead of buttermilk?

I’ve slightly modified this Betty Crocker recipe since I’ve started making these. I started using buttermilk instead of the original milk and I doubled the ingredients so that they come out thicker. So yes, you can use milk but make sure it is not skim milk.

Could I use almond or soy milk?

Honestly I am not sure. I only cook and bake with cow’s milk. But if you try it, please let me know how it turns out for you!

Why do you say ‘aluminum-free baking powder’?

I found that after making these so many times that I prefer the taste when using an aluminum-free baking powder. But I have pretty sensitive tastebuds so whatever you have on hand will be fine!

Can I make these biscuits thinner?

These are definitely big and fluffy which is how we like them. But you can cut the recipe in half for a thinner biscuit or spread the batter into a larger baking dish.

Can I use self-rising flour instead of all-purpose flour?

Yes, absolutely! Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.

What kind of baking dish should I use?

Either a glass or ceramic baking dish. Metal baking dishes can heat up the butter and cause it to burn as the biscuits are still baking.

Why do I need to spray with nonstick spray if using butter?

Technically you do not need to. I just like to make doubly sure that the biscuits will not be sticking anywhere in my baking dish.

Can I make my own buttermilk?

Buttermilk is a man ingredient in this and I prefer the real thick stuff. When you make your own buttermilk, you don’t get that exact same taste and texture. However, if you want to make your own: the ratio is typically one cup of milk mixed with one tablespoon of lemon juice or vinegar. Allow it to sit for about 5-10 minutes before using.

Can these be made into yeast rolls?

Absolutely! I have a Butter Dip (or Butter Swim) Yeast Roll recipe here.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

saltedbutter
all-purpose flour * (see my notes above about self-rising flour)
sugar
aluminum-free baking powder
salt
buttermilk

HOW TO MAKE BUTTER DIP BISCUITS:

Preheat oven to 450F degrees. Spray a glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.

CRAVING MORE BUTTER SWIM BISCUIT RECIPES?

Strawberries and Cream Butter Swim Biscuits (+Video)
Peach Butter Swim Biscuits
Bacon Cheddar Ranch Butter Swim Biscuits
Blueberry Butter Swim Biscuits (+Video)
Butter Swim Yeast Rolls
Cheddar Garlic Butter Swim Biscuits (+Video)
Beer Bread Butter Swim Biscuits
Garlic Butter Swim Biscuits
Apple Pie Butter Swim Biscuits
Jalapeno Popper Butter Swim Biscuits
Cinnamon Roll Butter Swim Biscuits (+Video)
Breakfast Butter Swim Biscuits
7Up Butter Swim Biscuits
Air Fryer Butter Swim Biscuits

Originally published: February 2012
Updated and republished: April 2019

Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)

Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!

4.94 from 403 votes

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 9

Author: Brandie @ The Country Cook

Ingredients

▢ ½ cup salted butter (1 stick)
▢ 2 ½ cups all-purpose flour
▢ 1 ½ Tablespoons granulated sugar
▢ 1 Tablespoon aluminum-free baking powder
▢ 1 ½ teaspoons salt
▢ 1 ¾ cups buttermilk (you may need up to two cups)

Instructions

Preheat oven to 450F degrees. Spray a glass or ceramic oven safe 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
In a microwave-safe bowl, melt 1/2 cup salted butter in the microwave. Pour melted butter into prepared baking dish.
In a medium bowl, mix together 2 1/2 cups all-purpose flour, 1 1/2 Tablespoons granulated sugar, 1 Tablespoon aluminum-free baking powder and 1 1/2 teaspoons salt.
Pour in 1 3/4 cups buttermilk.Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!

Video

Notes

Yes, that is the correct oven temperature.
If using unsalted butter, be sure to add 1 teaspoon of salt.
Eat within two days. Make sure to cover leftovers. If stored in the refrigerator, they will last for a week. These biscuits can also be frozen. Wrap well in freezer-safe plastic wrap and then store in a freezer-safe bag or container. Will freeze for up to 3 months.
Self-rising flour can replace the all-purpose flour in this recipe. Just do not add the baking powder and salt to the recipe as it is already included in self-rising flour.

Course: Breads, Side Dish

Cuisine: American

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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I would not change a single thing. I made it exactly to your recipe and they were perfection!
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OMG so freaking good. I am absolutely NEVER making biscuits any other way. So, so much easier than rolling and cutting out biscuits and the flavor is freaking phenomenal! My Mom has been making your original recipe since you first posted these in 2010 or 2011 and I now make them for my family and I realized I never commented to tell you how much we love them. We love so many of your recipes and you never steer us wrong – thank you thank you!!
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I tried this recipe a month ago. Since then I’ve made it like 10 times. They don’t last a day what with family taking them for breakfast at work. I’m working on another. Last time (2 days ago) I put blueberries in the batter. Wow! Thanks for sharing the recipe.
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1. Woo hoo!!! Love hearing that Becky!! Thanks so very much!
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2. This makes me so happy to read Becky!! Yay! Thanks so very much for coming back to comment! I have a recipe especially made for blueberries and one for strawberries, peaches and apple if you want to try some other flavors. I’ll add the links below 🙂
  https://www.thecountrycook.net/blueberry-butter-swim-biscuits/
  https://www.thecountrycook.net/strawberries-and-cream-butter-swim-biscuits/
  https://www.thecountrycook.net/peach-butter-swim-biscuits/
  https://www.thecountrycook.net/apple-pie-butter-swim-biscuits/
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I can barely believe how easy these were to make !!! i only had 1 cup of buttermilk, so used whole milk to complete the ingredients.
literally just out of the oven, sliced in half and sprinkled with some shredded cheese .
To die for delicious !!! Thank you so much for this go to recipe xo
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1. So happy you gave them a try! Thank you for coming back to comment!
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Do you know how to adjust the recipe for high altitude?
I have made them and they are delicious but recently move to high altitude.
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1. Oh gosh, I know absolutely nothing about high altitude baking – I am so sorry! However, I bet we have some people on here that will know exactly how to adjust so hopefully they will comment and help out 🙂 But I am thrilled you love the recipe!
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Biscuits turned out perfect. I used 8×8 dish and I thought they were just a bit too thick. I would use a larger pan (10×10) Other than that very pleased!
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I decided to try this recipe and use my King Arthur gluten free baking flour. The only thing different I did was switching the flour to gluten free mix and added 1/2 tblsp more baking powder. When I added the butter milk it wasn’t quite enough liquid when using the gluten free flour so I just added a little more till the dough had the sticky consistency you described. They actually turned out perfectly. I should have waited for them to cool a bit before I served them. They were better texture after they had cooled I forgot that with gluten free flour you should let the finished product cool before you serve it. Best gluten free biscuits I’ve ever made.
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I made these this morning. They are easy and delicious.
Thanks for the recipe!
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my husband loved the swim biscuits. so did i will be making them all the time now best recipe ever. thankyou.
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1. Thanks so very much Margaret!
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I’ve made many, many, many biscuits from many, many, many recipes, but I can stop now. This takes first prize. Blue ribbon winner for sure!
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I followed the recipe exactly as wrote. The only thing I forgot to do was pre-cut the dough before I put it in over. Came out just fine. Will definitely make again.
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BEST biscuits I have ever made in my life!! I just can’t believe you can have biscuits that taste this good without slaving over them. My husband and his co-workers could not stop raving how good they were. I made your sausage gravy this morning to serve with them and again, you hit the nail on the head. I absolutely love your recipes. Keep up the good work!
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Amazing! We will definitely make it again. I doubled the recipe and probably should have put a piece of foil under the pan as the butter boiled over a bit. My mistake!
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I made these incredible biscuits once a week for my team.
It’s so fun to bring it back to family and make them again!
Love, love, love this recipe.
And, I love that I don’t need yeast.
Such a winning recipe.
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i think it sounds amazing and I’m going to follow your recipe exactly. thank you for sharing.
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I thought I would never be able to make delicious biscuits for my family. I do savory cooking, not baking, but I came upon this recipe and made them and now my family says, NO MORE GRAND BISCUITS. Thank you for sharing this gem of a recipe.
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I can’t even believe that I made these…OMG…they are delicious and perfect!
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The best biscuits ever and I didn’t have to roll out any dough or pull out a biscuit cutter LOL – If anyone its hesitating to make the – don’t! If you think you are not a good biscuit maker than this recipe is for you. Thanks Brandie!
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OMG, where have these been all my life?!?! I have zero patience for biscuit making even though my precious Mom and Grandma did their best with me. Let me tell you, these are even better than their biscuits (don’t tell them I said so – ha!)
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We have been looking for a recipe or a biscuit like this. Spot on! If anything the bottom did not brown any, but hey it is good! We made it an egg and cheese biscuit.
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