Description
Butter Dip Buttermilk Biscuits, also known as Butter Swim Biscuits, are an exceptionally easy homemade biscuit recipe requiring no biscuit cutter. These thick, fluffy, and buttery biscuits are baked directly in melted butter, resulting in rich, moist layers and a golden brown crust. Perfect as a comforting side or breakfast treat, they combine simplicity with delicious traditional American flavors.
Ingredients
Butter
- ½ cup salted butter (1 stick)
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ Tablespoons granulated sugar
- 1 Tablespoon aluminum-free baking powder
- 1 ½ teaspoons salt
Wet Ingredients
- 1 ¾ cups buttermilk (may need up to 2 cups)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 450°F. Spray a 9x9-inch glass or ceramic baking dish with nonstick cooking spray that contains flour to prevent sticking, although this step is optional due to the butter used.
- Melt Butter in Baking Dish: Melt ½ cup salted butter in the microwave using a microwave-safe bowl, then pour the melted butter into the prepared baking dish, ensuring it covers the bottom evenly.
- Mix Dry Ingredients: In a medium bowl, combine 2 ½ cups all-purpose flour, 1 ½ tablespoons granulated sugar, 1 tablespoon aluminum-free baking powder, and 1 ½ teaspoons salt. Stir to blend all dry components uniformly.
- Add Buttermilk and Form Dough: Pour in 1 ¾ cups of buttermilk and stir the mixture until a thick, sticky batter forms. If the dough appears too dry, add a little more buttermilk until it reaches the desired sticky consistency.
- Transfer Dough to Baking Dish: Pour the biscuit dough directly into the melted butter in the baking dish. Use sprayed hands or a spatula to spread the dough evenly. The butter may run over the dough's edges.
- Score Dough into Squares: Using a knife, gently cut the dough into 9 equal squares. This pre-cutting will make it easier to separate the biscuits after baking.
- Bake Biscuits: Place the baking dish on the middle rack of the oven and bake for 25-30 minutes, rotating the dish once halfway through baking. The biscuits are done when the tops are golden brown and spring back to the touch; a toothpick inserted in the center should come out clean.
Notes
- The butter not only adds flavor but acts as a non-stick and moisture barrier, ensuring fluffy biscuits.
- Using aluminum-free baking powder prevents any metallic aftertaste in the biscuits.
- Pre-cutting the dough helps to separate biscuits more easily after baking, especially since the dough is sticky.
- Oven temperatures vary; keep an eye on the biscuits during the last 5 minutes to avoid overbrowning.
- You can use up to 2 cups of buttermilk if necessary to get the right dough consistency.