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Butter Dip Biscuits

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  • Author: Jill Baker
  • Yield: 9 Biscuits 1x


Units Scale

1/2 c. Salted Butter (1 stick)

2 1/2 c. All-Purpose Flour

1 1/2 Tbsp. Sugar

1 Tbsp. Baking Powder, aluminum-free

1 1/2 tsp. Salt

1 3/4 c. Buttermilk, may need more


Preheat oven to 450 F. Prep either an 8×8 or 9×9 baking dish with nonstick cooking spray and coat with flour.

Melt the stick of butter and pour into the prepared baking dish.

In a medium bowl, mix together the flour, sugar, baking powder, and salt.

Pour in the buttermilk and stir until a sticky batter forms. If batter is too dry, add in more buttermilk a Tbsp. at a time until thick and sticky.

Pour biscuit dough into baking dish (overtop of the melted butter). Some butter will run over the top of the dough, this is fine. Coat your hands in oil if you need to spread the dough out evenly in the pan, this helps keep the dough from sticking to your hands.

Cut the dough into 9 squares (as best you can). This will assist with cutting later once the biscuits are baked.

Bake on the middle rack for 25-30 minutes, rotating dish once during baking.

Oven times vary, so keep a close eye on them. The biscuits should be golden brown on top and spring back when touched. Insert a toothpick into center, if unsure, if it comes out clean, they are done!


If using unsalted butter, be sure to add 1 tsp. 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 keep for 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 the self-rising flour.

Recipe courtesy of, written by Brandie