Easy Butter Dipped Buttermilk Biscuits are tender, flaky, and oh, so buttery. This is the easiest biscuit you’ll ever make!
The first time I had Butter Dipped Biscuits was at a church supper at my dad’s church. My sister and I were visiting dad for the week. It happened to be their monthly fellowship night where everyone brought a covered dish.
After fixing our plates and sitting down to eat, my sister asked me if I had added one of the biscuits to my plate. My reply: “No, those are fat Cathead biscuits and I like thin, crispy biscuits like mama always made.” My sister said, “Go get one now. They are amazing.”
I wasn’t convinced so she gave me a bite of hers. It was a pillowy, buttery, tender taste of heaven. I jumped up to grab one and they were all gone. So, my sweet sister gave me half of hers. They are huge!
I knew I’d have to replicate the recipe. Some people call these Butter Swim Biscuits. Whatever you call them, they are delicious.
Ingredients For Butter Dipped Buttermilk Biscuits
- Self-Rising Flour (I use White Lily)
- Granulated Sugar (just a little)
- Butter, melted
I don’t usually add granulated sugar to biscuits or cornbread. However, I did add just a pinch to this recipe because it creates a biscuit with a more tender texture.
Why I Use White Lily Self-Rising Flour To Make Butter Dipped Biscuits
You need good flour to make a good biscuit. That’s why mama always used White Lily and I do too.
Self-Rising flour is premixed and includes a perfect blend of soft and hard wheat.
Plus, the leavening ingredients are included to create the perfect rise.
Tips For Making Tender Biscuits
- Use self-rising flour (see above).
- Don’t overwork the dough. Blend the dry and wet ingredients just until the dough resembles cottage cheese.
- Use full-fat buttermilk if you can find it.
If You Don’t Have Self-Rising Flour On Hand, Do This
If you don’t happen to have self-rising flour on hand (gasp!), you can use 2-1/2 cups all-purpose flour, 4 teaspoons baking powder, and 2 teaspoons salt. Blend the dry ingredients together in a bowl before adding the buttermilk.
Do I Have To Use Buttermilk?
We love the flavor that buttermilk adds but you can certainly use whole milk to make these biscuits.
How To Make Butter Dipped Buttermilk Biscuits
This recipe is different than most biscuit recipes because you melt the butter and pour it into an 8×8 baking pan.
While the oven is preheating to 450º F, add self-rising flour and sugar to a medium-sized bowl. Pour in the buttermilk and stir until the mixture resembles cottage cheese. Do not overwork the batter.
Place the dough on top of the butter in the 8×8 pan. Spread the dough evenly over the butter. It’s fine if some of the butter covers the dough.
Cut the dough into 9 squares. Bake for 25 minutes or until the tops are golden brown. I like to start checking at 20 minutes because some ovens cook faster than others.
Remove from the oven and let sit for 5 minutes before serving.
- 2-1/2 cups self-rising flour
- 1 Tablespoon granulated sugar
- 1-3/4 cups buttermilk (use full fat if possible)
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 450ºF.
- In a medium bowl, add the self-rising flour. Pour in the buttermilk and stir until the mixture resembles cottage cheese. Be careful not to overwork the batter.
- Pour melted butter into an 8x8 baking dish. Pour the dough over the melted butter and use a spatula to evenly spread the dough. It's just fine if some of the butter rises above the dough.
- Cut the dough into 9 squares. Bake for 25-28 minutes or until the tops are golden brown.
- Remove from oven and let sit for 5 minutes before serving.
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Amount Per Serving Calories 126Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 2mgSodium 435mgCarbohydrates 25gFiber 1gSugar 4gProtein 5g
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