Have you ever heard of Butter Dip Biscuits? We recently discovered them and have officially added their fluffy goodness to our rotation for “Breakfast for Supper” night.
They’re called “Butter Dip” because the biscuit dough cooks in a pan of melted butter.
This recipe involves no kneading, rolling, or cutting out biscuits.
So simple … yet oh so delicious!
Tips for Making Butter Dip Biscuits + How to Make Your Own Buttermilk in 10 Minutes
It may be tempting, but don’t skimp on the butter in this recipe. It’s what gives them a slightly crisp, browned-butter exterior while keeping the inside fluffy and soft.
Also, fair warning, these biscuits are easy to burn.
All ovens cook a tad differently, so watch them closely. Start your time at 25 minutes, and go up to 30 minutes only if you can tell the center cracks are still gooey.
Now for the homemade buttermilk, all you need is regular milk and white distilled vinegar!
For every cup of milk, mix in 1 tablespoon of vinegar. Put it in a jar with a lid, and shake. Then let it sit for at least 10 minutes.
At this point, you can use in any recipe that calls for buttermilk!
Since this butter dip biscuit recipe calls for 1 3/4 buttermilk, I added 1 1/2 tablespoons of vinegar to 1 3/4 cups whole milk.
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Fast Butter Dip Biscuits
These fluffy biscuits get their name by "swimming" in a pan of butter. If you don't have buttermilk, check out the Notes below for a way to make your own buttermilk substitute!
- Total Time: 0 hours
- Yield: 9 biscuits 1x
Ingredients
- 1 stick butter, melted
- 2 1/2 cups flour
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons sea salt
- 1 3/4 cups buttermilk (or whole milk and vinegar – see Notes below)
Instructions
- Preheat your oven to 450 degrees.
- Melt a stick of butter in a small pot on your stovetop.
- Pour the melted butter into a 9×9-inch glass baking dish.
- In a large bowl, add & whisk all the dry ingredients.
- Stir in the buttermilk to form a thick, sticky dough.
- Pour the dough into the pan of butter.
- Using a greased spatula or your hands, press down the dough to form an even layer. It's okay if the butter spills over the top. (That's desirable actually.)
- Using a knife, gently cut the dough into 9 equal squares, but it doesn't have to be cut all the way through.
- Bake for 25-30 minutes. Halfway through baking, rotate the dish to avoid overcooking one side. Start checking carefully at the 25-min. mark.
- Enjoy!
Notes
How to Make a Quick Buttermilk Substitute
Milk 1 3/4 cups whole milk with 1 1/2 tablespoons of distilled white vinegar. Place in a jar, secure lid, and shake. Let sit for at least 10 minutes at room temperature. Use as you would buttermilk.
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 0 hours
These biscuits are very easy and taste really good. I’ve made them several times now as they are my go-to recipe. I was skeptical at first.😊
Yay! Thank you for sharing your results! 🙂
These were delicious! My 13-year-old made these to go with dinner and they turned out so yummy! I love that they are less messy and a bit faster prep than traditional biscuits. We plan to make these again!
So glad you enjoyed them, Cathy! Yes, the “faster prep” aspect is what makes them a go-to in our house. 🙂