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Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!


Did the title of this recipe get your attention? Butter. Dip. Biscuits. Hello lover. I just love biscuits. Is there anyone out there who doesn’t enjoy biscuits? Bread, of any type, speaks to our most basic of necessities. This is such an easy recipe. You don’t even have to roll out any dough or use biscuit cutters! I’ve adapted this recipe from an old Betty Crocker recipe from the 50’s and I think Betty would approve! Also, if you love this recipe be sure to check out my Blueberry Butter Dip Biscuits, Strawberries and Cream Butter Dip Biscuits or my Cheddar Garlic Butter Dip Biscuits!

Easy Butter Dip Buttermilk Biscuits recipe - biscuits shown fully baked in a square baking dish.


Can I use milk instead of buttermilk?

I’ve slightly modified this Betty Crocker recipe since I’ve started making these. I started using buttermilk instead of the original milk and I doubled the ingredients so that they come out thicker. So yes, you can use milk but make sure it is not skim milk.

Butter Dip Biscuits (a.k.a. Butter Swim Biscuits)

Butter Dip Buttermilk Biscuits (also called Butter Swim Biscuits) are the easiest homemade biscuits. No biscuit cutter needed! Thick, fluffy and buttery!



  • ▢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 teaspoon salt
  • ▢1 ¾ cups buttermilk (you may need up to two cups)

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  • Preheat oven to 450F degrees. Spray a glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
  • In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
  • In a medium bowl, mix together the flour, sugar, baking powder and salt.
  • Pour in the 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!


  • If using unsalted butter, be sure to add 1 teaspoon 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 freeze for up to 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 self-rising flour.


Calories: 255kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 141mg | Potassium: 302mg | Sugar: 4g | Vitamin A: 390IU | Calcium: 149mg | Iron: 1.8mg

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 can vary quite a bit depending on which brands were used.


By uvu44

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