Butter Dip Biscuits

Oh my goodness, you haven’t lived until you’ve tried these Butter Dip Biscuits!

They’re ridiculously easy (no cutting in butter or rolling dough) and come out with the most incredible crispy, buttery edges that’ll make you swoon.

This is the biscuit recipe for people who think they can’t make biscuits.

What makes these biscuits special is how the butter melts in the pan before you add the batter, creating this magical transformation where the edges caramelize and crisp up while the centers stay tender and fluffy.

It’s like having the perfect balance between a biscuit and a dinner roll, with zero fuss.

Plus, they take just 10 minutes of prep time – which means fresh, homemade biscuits are totally doable even on busy weeknights.

Ingredients

• ½ cup (1 stick) salted butter
• 2½ cups all-purpose flour
• 1½ tablespoons granulated sugar
• 1½ tablespoons baking powder
• ¼ teaspoon salt
• 1¾ cups buttermilk

Steps

1. Preheat your oven to 450°F (232°C). This high temperature is crucial for creating those crispy, golden edges while ensuring the inside stays tender.
2. Place the ½ cup (1 stick) butter in an 8×8-inch baking dish. Put the dish in the preheated oven to melt the butter while you prepare the biscuit dough. This should take about 3-5 minutes – watch carefully to ensure the butter melts but doesn’t brown or burn.
3. Meanwhile, in a large mixing bowl, combine the 2½ cups flour, 1½ tablespoons sugar, 1½ tablespoons baking powder, and ¼ teaspoon salt with a whisk or fork until evenly distributed. The thorough mixing of dry ingredients ensures your biscuits will rise evenly without bitter baking powder pockets.
4. Add the 1¾ cups buttermilk and stir with a rubber spatula or wooden spoon until a batter forms. Mix just until no dry spots remain – about 30 seconds. The batter will be sticky and wetter than traditional biscuit dough – this is exactly what you want! Overmixing will develop gluten and make tough biscuits.
5. Remove the baking dish with the melted butter from the oven (use oven mitts – the dish will be very hot!). Pour the biscuit batter over the top of the butter, using your spatula to spread it evenly into the corners of the pan. Don’t worry if some butter runs over the top of the batter – this creates those irresistible crispy edges. Using a sharp knife, cut the unbaked batter into 9 equal squares. This pre-cutting helps the biscuits separate easily after baking.
6. Bake for 22-25 minutes or until the biscuits are cooked through and golden brown on top. You’ll know they’re done when the tops are deeply golden and spring back when lightly touched. If you insert a toothpick into the center, it should come out clean with no wet batter.

Smart Swaps

• Replace buttermilk with regular milk mixed with 1 tablespoon vinegar or lemon juice (let sit for 5 minutes before using)
• Use unsalted butter plus an extra ¼ teaspoon salt if that’s what you have on hand
• Try adding 1 teaspoon garlic powder and ½ cup shredded cheddar for savory cheese biscuits

Make It Diabetes-Friendly

• Substitute half the all-purpose flour with whole wheat flour (reduces carbs by approximately 5g per serving)
• Reduce sugar to 2 teaspoons without affecting texture (saves 5g of sugar overall)
• Use low-fat buttermilk to reduce calories while maintaining tenderness
• Consider smaller portions – cut into 12 squares instead of 9 (reduces carb count to about 22g per serving)
• Serve with protein-rich toppings like eggs instead of sweet jams to minimize blood sugar impact

Pro Tips

• Don’t overmix the batter – a few small lumps are perfectly fine
• For extra-tender biscuits, chill your buttermilk before using
• These biscuits are best served warm right from the oven
• Store leftovers in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 5 minutes to restore crispness
• For a sweet variation, brush the tops with 1 tablespoon honey mixed with 1 tablespoon melted butter as soon as they come out of the oven