Effortlessly Delicious Butter Dip Buttermilk Biscuits (AKA Butter Swim Biscuits)
Welcome to the world of truly effortless baking! These Butter Dip Buttermilk Biscuits, affectionately known as Butter Swim Biscuits, are a revelation for anyone seeking homemade biscuit perfection without the fuss. Forget the rolling pins and biscuit cutters; this simple method yields incredibly thick, irresistibly fluffy, and decadently buttery biscuits every single time. Get ready to transform your breakfast, brunch, or dinner with this remarkably easy recipe that promises golden-brown goodness with minimal effort.
Why “Butter Swim Biscuits”? Unveiling the Magic Behind the Name
The intriguing name “Butter Dip Biscuits” or “Butter Swim Biscuits” immediately grabs attention, and for good reason! It hints at the secret to their unparalleled moistness and rich flavor. Unlike traditional biscuits where cold butter is cut into flour, this recipe takes a delightfully unconventional approach: the biscuit dough literally “swims” in a pool of melted butter before baking. This unique method ensures that every inch of the biscuit is permeated with buttery goodness, creating an incredibly tender crumb and a crisp, golden exterior. This genius technique eliminates the need for any fancy equipment or intricate steps, making it perfect for novice bakers and seasoned pros alike.
I first introduced this game-changing recipe way back in 2012, and it quickly became a fan favorite, inspiring countless adaptations across the internet. While many have since replicated the concept, this remains the original, perfected version born from a love for simple, delicious comfort food. If you’re curious to see its humble beginnings, you can check out the original post here. We’ve certainly come a long way since then, refining the process and capturing even more mouth-watering photos to guide you!
The beauty of these biscuits lies in their simplicity. You won’t need to roll out any dough, nor will you dirty a single biscuit cutter. It’s a truly hands-off approach that delivers bakery-quality results. My inspiration for this delightful recipe came from an old Betty Crocker gem from the 1950s. With a few subtle tweaks to enhance the flavor and texture, I believe Betty herself would give these a hearty seal of approval! Once you taste the incredible ease and deliciousness of these buttery delights, you’ll want to explore all the delicious variations. Be sure to try my Blueberry Butter Dip Biscuits, Cinnamon Roll Butter Swim Biscuits, Strawberries and Cream Butter Dip Biscuits, or my savory Cheddar Garlic Butter Dip Biscuits!
“The best biscuits I have ever made in my life. And I am an expert baker and biscuit maker and these are the perfect biscuits. They taste great and so much easier to make. Ask any of my family members – I am the go-to guy for biscuits so I know what I’m talking about.”
– Norman
FREQUENTLY ASKED QUESTIONS: Unlocking Biscuit Success
While the original Betty Crocker recipe that inspired these biscuits did use regular milk, I’ve found that buttermilk significantly enhances the flavor and texture. My modified recipe doubles the ingredients to yield thicker, fluffier biscuits, and buttermilk plays a crucial role in achieving that signature tang and tender crumb. The acidity in buttermilk reacts with the baking powder, producing a superior rise. If you must use regular milk, ensure it’s whole milk, not skim, as the fat content contributes to the richness. However, for the best results, buttermilk is highly recommended.
Honestly, I haven’t personally tested this recipe with almond or soy milk, as I typically bake with cow’s milk. The unique acidity and thickness of buttermilk are key to this recipe’s success. Dairy-free alternatives might react differently with the leavening agents and affect the overall texture and rise. If you do experiment with a plant-based milk, I’d suggest adding a tablespoon of lemon juice or vinegar to it to create a “dairy-free buttermilk” substitute and let it sit for a few minutes before incorporating. Please let me know how it turns out if you give it a try!
Using aluminum-free baking powder is entirely optional but highly recommended, especially if you’re sensitive to certain metallic or bitter aftertastes. We use a fair amount of baking powder in these biscuits to ensure a fantastic rise. Some brands of baking powder contain aluminum sulfate, which can leave a subtle metallic tang that some people are quite sensitive to. If you notice a slight bitterness in your baked goods, switching to an aluminum-free version might solve the problem. Brands like Bob’s Red Mill and Rumford offer excellent aluminum-free baking powder options, often available in bags. The ingredient image below shows a brand that *does* contain aluminum, but I encourage you to seek out the aluminum-free versions for the purest biscuit flavor.
Our signature Butter Dip Biscuits are known for being wonderfully big and fluffy, which is how we adore them! However, if you prefer a thinner biscuit, you have a couple of options. You can easily cut the recipe in half to yield a smaller batch of thinner biscuits, baked in the same 9×9 inch dish. Alternatively, you could spread the full batter into a larger baking dish, such as a 9×13 inch pan. This will result in more biscuits that are flatter. Just keep an eye on the baking time, as thinner biscuits might cook a bit faster.
Yes, absolutely! Using self-rising flour is a fantastic shortcut if you have it on hand. Self-rising flour already contains baking powder and salt, so if you opt for it, simply omit the separate additions of baking powder and salt from the recipe. The ratios should still work beautifully to give you those same fluffy, buttery results. Just remember to check your flour label to confirm it’s self-rising.
For these Butter Dip Biscuits, I highly recommend using a glass or ceramic baking dish. Metal baking dishes tend to conduct heat very efficiently and can sometimes cause the butter to burn or brown too quickly at the bottom before the biscuits are fully cooked through. Glass or ceramic dishes distribute heat more gently and evenly, preventing scorching and ensuring a consistent golden-brown finish on your biscuits. A 9×9 inch dish is ideal for the thickness we aim for.
This is a great question! While the melted butter does create a luscious “swim” for the biscuits, adding a layer of nonstick cooking spray is an extra measure I take for peace of mind. It acts as a foolproof insurance policy, virtually guaranteeing that your beautifully baked biscuits will slide right out of the pan without any sticking. There’s nothing worse than a perfect biscuit getting stuck, so this small step ensures easy serving and cleanup.
Buttermilk is truly a star ingredient here, contributing significantly to the biscuits’ unique flavor and tender texture. For the best, most authentic results, I always recommend using store-bought, full-fat buttermilk, which offers a specific thickness and tang. While you can create a homemade buttermilk substitute by adding an acid to regular milk (typically 1 tablespoon of lemon juice or white vinegar per 1 cup of milk, left to sit for 5-10 minutes), it won’t yield the exact same taste and consistency as true cultured buttermilk. The homemade version is a good pinch-hitter, but if possible, opt for the real deal for these particular biscuits. If you need a quick guide, check out my post on How to Make Buttermilk.
Absolutely! The “butter swim” concept isn’t exclusive to quick biscuits. You can certainly adapt this method to yeast rolls for a different, yet equally delicious, experience. I even have a specific Butter Dip (or Butter Swim) Yeast Roll recipe here that you’ll love if you’re a fan of yeasted breads. They offer a wonderfully soft texture with that same incredible buttery crust.
INGREDIENTS NEEDED: Simple Staples for Sublime Biscuits
The beauty of these easy buttermilk biscuits lies in their reliance on common pantry ingredients. Here’s what you’ll need to gather:
- Salted Butter: This is the hero of our “butter dip” method! Using salted butter adds a wonderful depth of flavor. If you only have unsalted butter, simply increase the salt in the recipe by about a teaspoon.
- All-Purpose Flour: The foundation of our biscuit dough. * (As mentioned in the FAQs, you can substitute self-rising flour; just remember to adjust the baking powder and salt accordingly.)
- Granulated Sugar: A touch of sugar helps with browning and balances the tangy buttermilk, contributing to a well-rounded flavor profile without making the biscuits overtly sweet.
- Baking Powder: This leavening agent is crucial for giving our biscuits their incredible rise and fluffy texture. Remember, if you’re sensitive to certain tastes, I highly recommend using an aluminum-free baking powder for the cleanest flavor possible. Bob’s Red Mill and Rumford are excellent aluminum-free brands.
- Salt: Enhances all the other flavors in the biscuits. Don’t skip it, even if using salted butter!
- Buttermilk: The liquid gold that provides tenderness, moisture, and that signature slight tang. For the best texture and flavor, use full-fat, store-bought buttermilk. If you’re out, check my guide on How to Make Buttermilk for a quick substitute, though I always advocate for the real thing when possible for this recipe.
HOW TO MAKE BUTTER DIP BISCUITS: A Step-by-Step Guide to Fluffy Perfection
Get ready for the easiest biscuit-making experience of your life! Follow these simple steps to create perfectly golden, fluffy Butter Dip Biscuits:
- Prepare Your Baking Dish: Begin by preheating your oven to a hot 450°F (230°C). This high temperature is key for a rapid rise and a crisp exterior. While the oven heats, take a glass or ceramic 9×9-inch baking dish and generously spray it with a nonstick cooking spray. I particularly like using sprays that contain a bit of flour, as they provide extra insurance against sticking.
- Melt the Butter: In a microwave-safe bowl, melt a full stick (½ cup) of salted butter until it’s completely liquid. Once melted, pour this golden liquid directly into your prepared baking dish. This butter will be the “swim” for your biscuits, creating an incredible crust and flavor.
- Combine Dry Ingredients: In a separate medium-sized mixing bowl, whisk together the dry ingredients: 2 ½ cups of all-purpose flour, 1 ½ tablespoons of granulated sugar, 1 tablespoon of aluminum-free baking powder (if possible), and 1 ½ teaspoons of salt. Ensure they are well combined to distribute the leavening evenly.
- Add Buttermilk to Dry Ingredients: Create a well in the center of your dry ingredients and pour in 1 ¾ cups of buttermilk. Stir everything together with a spoon or spatula until a loose, sticky dough forms. The batter will be quite thick and sticky, which is exactly what you want for these “swim” biscuits. If it seems too dry, add an extra splash of buttermilk, a tablespoon at a time, until the desired consistency is reached.
- Spread into the Buttered Dish: Carefully pour the sticky biscuit dough directly on top of the melted butter in your baking dish. Spread it out evenly using the back of a spoon, a butter knife, or even your hand (a little nonstick spray on your hand helps!). Don’t worry if it’s not perfectly smooth; homemade is charming. Some of the butter will naturally pool over the top of the dough, which is exactly how it should be!
- Score the Dough: Using a knife, gently score the dough into 9 squares. You’re not cutting all the way through, just marking the divisions. This step is incredibly helpful for neatly portioning the biscuits after they’re baked, ensuring each one is a perfect, buttery square.
- Bake to Golden Perfection: Place the baking dish on the middle rack of your preheated oven. Bake for approximately 25-30 minutes. Around halfway through the baking time (about 12-15 minutes in), rotate the dish 180 degrees to ensure even browning.
- Check for Doneness: Oven temperatures can vary, so keep a close eye on your biscuits. They are ready when they are beautifully golden brown on top and spring back to the touch when lightly pressed. For an even more precise check, insert a toothpick into the center of a biscuit; if it comes out clean with no wet batter, they are perfectly done.
- Serve Warm and Enjoy: Once baked, let the biscuits cool in the pan for a few minutes before slicing along your scored lines. Serve them warm, perhaps with an extra pat of butter, your favorite jam, or a drizzle of honey. These are truly heavenly!
CRAVING MORE BUTTER SWIM BISCUIT RECIPES? Endless Variations to Explore!
Once you fall in love with the sheer simplicity and deliciousness of Butter Dip Biscuits, you’ll want to explore all the creative possibilities! The “butter swim” method is incredibly versatile, lending itself to a wide array of flavors, from sweet to savory. Here are some more irresistible Butter Swim Biscuit recipes you absolutely must try:
- Sausage Gravy Butter Swim Biscuits: The ultimate comfort food pairing, perfect for breakfast or brunch.
- Strawberries and Cream Butter Swim Biscuits: A delightful sweet treat, reminiscent of strawberry shortcake.
- Peach Butter Swim Biscuits: Sweet, juicy peaches baked right into the fluffy biscuits.
- Bacon Cheddar Ranch Butter Swim Biscuits: Savory and flavorful, ideal as a side dish or snack.
- Blueberry Butter Swim Biscuits: Bursting with fresh blueberries, a breakfast favorite.
- Butter Swim Yeast Rolls: For those who love the chewy texture of yeast rolls with the butter swim magic.
- Cheddar Garlic Butter Swim Biscuits: A savory explosion of cheese and garlic, great with dinner.
- Beer Bread Butter Swim Biscuits: A unique twist with the subtle flavor of beer.
- Garlic Butter Swim Biscuits: Simple garlic goodness, perfect with Italian meals.
- Apple Pie Butter Swim Biscuits: A dessert-like biscuit, perfect with a scoop of ice cream.
- Jalapeno Popper Butter Swim Biscuits: A spicy, cheesy kick for those who like a little heat.
- Cinnamon Roll Butter Swim Biscuits: A breakfast pastry hybrid that’s utterly irresistible.
- Breakfast Butter Swim Biscuits: Packed with classic breakfast flavors like sausage and cheese.
- Ham & Cheese Butter Swim Biscuits: A savory delight, perfect for a quick snack or light meal.
- 7Up Butter Swim Biscuits: An old-fashioned secret for extra fluffy biscuits using lemon-lime soda.
- Air Fryer Butter Swim Biscuits: For those who love the convenience and crispness of air frying!
Originally published: February 2012
Updated photos and republished: April 2019
Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)
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10 minutes
25 minutes
35 minutes
9
Brandie Skibinski
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 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
- In a microwave-safe bowl, melt ½ cup salted butter in the microwave. Pour melted butter into prepared baking dish.
- In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 ½ Tablespoons granulated sugar, 1 Tablespoon aluminum-free baking powder and 1 ½ teaspoons salt.
- Pour in 1 ¾ 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. Do not be tempted to reduce it, as the high heat helps these biscuits rise quickly and achieve their light, fluffy texture.
- If using unsalted butter, be sure to add 1 teaspoon of salt to the dry ingredients. This will ensure your biscuits are perfectly seasoned and flavorful.
- These biscuits are best enjoyed within two days for optimal freshness. Make sure to cover any leftovers tightly. If stored in the refrigerator, they can last for up to a week. For longer storage, these biscuits can also be frozen. Wrap them well in freezer-safe plastic wrap, then place them in a freezer-safe bag or container. They will freeze beautifully for up to 3 months. To reheat, thaw at room temperature and warm in a low oven or microwave.
- Self-rising flour can replace the all-purpose flour in this recipe directly. Just remember a crucial adjustment: do not add the separate baking powder and salt to the recipe, as these leavening agents and seasoning are already included in self-rising flour.
- If you only have an 8×8-inch baking dish available, I would highly recommend placing a larger baking pan underneath it in the oven. This is a precautionary measure to catch any possible butter drippings that may occur if the butter bubbles over the smaller dish, ensuring a clean oven and no wasted buttery goodness.
Breads, Side Dish
American
Nutrition
Carbohydrates: 31g |
Protein: 5g |
Fat: 12g |
Sodium: 141mg |
Sugar: 4g
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.
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