Butter Dip Biscuits

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Golden, buttery, and irresistibly fluffy—Butter Dip Biscuits are the kind of comfort food that speaks straight to your soul. These beauties bake up with a crispy, golden crust thanks to a pool of melted butter that the dough bakes right into. The inside stays tender and pillowy, while the outside has just the right amount of crisp and chew. They’re perfect served warm right out of the oven, no extra butter needed (but hey, we won’t stop you).

What makes Butter Dip Biscuits extra special is the simplicity of the process—no rolling or cutting required. The dough is mixed and poured into a butter-filled pan, making them a go-to for lazy weekend breakfasts or quick dinner sides. Whether you’re craving a savory bite with soup or want to slather them with jam for a sweet snack, these biscuits adapt beautifully. Let’s dive into what you’ll need to whip up a batch.

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Ingredients for Butter Dip Biscuits

• 1/2 cup (1 stick) unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1 3/4 cups buttermilk (or whole milk with 1 tablespoon vinegar as a substitute)

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Step-by-Step Instructions for Butter Dip Biscuits

Step 1: Preheat and Prep the Pan

Start by preheating your oven to 450°F (232°C). While it heats up, place your 1/2 cup (1 stick) of butter into an 8×8 or 9×9 baking dish. Put the dish in the oven for a few minutes—just long enough for the butter to melt completely. Keep an eye on it so it doesn’t brown or burn.

Step 2: Mix the Dry Ingredients

In a medium-sized mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, and 1 1/2 teaspoons of salt. This ensures your leavening is evenly distributed and the flavor is consistent throughout.

Step 3: Add the Buttermilk

Pour in 1 3/4 cups of buttermilk (or your vinegar-milk substitute). Stir gently until everything is just combined. The dough will be sticky and soft—that’s exactly what you want! Avoid overmixing to keep the biscuits tender.

Step 4: Pour and Spread the Dough

Carefully remove the hot baking dish from the oven. Pour the dough right into the pool of melted butter. Use a spatula to gently spread it evenly from edge to edge. Don’t worry if the butter flows over the top—this adds to the biscuit’s crispy edges and deep flavor.

Step 5: Score the Dough (Optional)

For cleaner portions, lightly score the top of the dough into 9 or 12 squares using a buttered knife. This helps the biscuits rise and separate nicely while baking.

Step 6: Bake to Golden Perfection

Slide the dish into the oven and bake for 20–25 minutes, or until the top is golden brown and the center is fully cooked. You can insert a toothpick into the center to check—if it comes out clean, they’re ready.

Step 7: Cool Slightly and Serve

Let the biscuits rest for about 5 minutes. This allows the butter to settle and the structure to firm up a bit. Serve warm and enjoy the flaky, buttery goodness!

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Storage Instructions

Butter Dip Biscuits are best enjoyed fresh from the oven, but they store quite well if you happen to have leftovers.

• Room Temperature: Store in an airtight container for up to 2 days. Make sure they’re completely cool before sealing to avoid sogginess.
• Refrigerator: For longer freshness, place biscuits in a sealed container and refrigerate for up to 5 days. Reheat in the oven or toaster oven at 350°F until warm.
• Freezer: Wrap individual biscuits tightly in plastic wrap and store in a freezer bag. They’ll keep for up to 2 months. To reheat, pop them into a 350°F oven (frozen or thawed) for 10–15 minutes.

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Estimated Nutrition (Per Biscuit – based on 9 servings)

• Calories: 240
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 24g
• Sugar: 1g
• Protein: 4g
• Fiber: 1g
• Sodium: 390mg

Note: Nutritional values may vary based on specific ingredients used.

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Frequently Asked Questions

### What makes these biscuits so fluffy?

The magic lies in the baking powder and buttermilk combination, which creates a tender rise without any kneading or rolling.

### Can I use self-rising flour instead?

Yes! If using self-rising flour, skip the baking powder and salt since it’s already included.

### What if I don’t have buttermilk?

No worries—mix 1 tablespoon of white vinegar or lemon juice with 1 ¾ cups of milk. Let it sit for 5 minutes before using.

### Can I make this recipe dairy-free?

You can! Use plant-based butter and almond or oat milk soured with vinegar as a buttermilk substitute.

### Do these biscuits taste sweet?

Not really. They’re more savory than sweet, though a little sugar enhances the flavor. Feel free to adjust to your taste.

### Why score the dough before baking?

Scoring helps the biscuits bake more evenly and makes them easier to pull apart once they’re done.

### Can I double the recipe?

Absolutely. Just use a 9×13 inch pan and watch the baking time—it might need a few more minutes in the oven.

### What can I serve with Butter Dip Biscuits?

They’re amazing with soups, stews, fried chicken, or as part of a breakfast spread with eggs and jam.

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