THE BEST BUTTER DIPPED BISCUITS Recipe

I learned a quick butter dip method that lets me make Buttermilk Biscuits without a cutter or yeast, producing impressively thick, fluffy rounds in minimal time.

I know I sound dramatic, but these THE BEST BUTTER DIPPED BISCUITS made me re-think everything about weekend baking. They come out thick and fluffy, butter pooling like some small crime when you dip each warm round, and the tang from buttermilk keeps you going back for just one more.

I use simple cold unsalted butter, nothing fancy, yet somehow it hits every single time. No biscuit cutter needed, no yeast, and somehow they still look like a bakery goofed up and got lucky.

This Buttermilk Biscuits Recipe is oddly forgiving, you’ll want to find out why.

Ingredients

• All purpose flour: gives structure, mostly carbs, some protein, dont overmix or it gets tough.
• Unsalted butter: provides rich flavor, tender flakes, mostly fat, helps brown and add moisture.
• Buttermilk: brings tangy acidity, reacts with leaveners for lift, adds moisture and slight sourness.
• Baking powder: gives quick rise, makes biscuits tall and airy, mostly sodium and base agents.
• Baking soda: needs acid to work, boosts browning, helps crisp edges when used right.
• Sugar: adds faint sweetness, aids browning and crumb color, not a major nutrition source.
• Salt: enhances flavor, balances sweetness, critical for depth, but use sparingly for health.

Ingredient Quantities

• 2 cups all-purpose flour (about 240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed (about 85 g)
• 3/4 cup cold buttermilk (180 ml)
• 3 tablespoons melted unsalted butter for dipping/brushing (about 45 g)

How to Make this

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper; set aside.

2. In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar and 1 teaspoon salt until evenly mixed.

3. Add 6 tablespoons cold unsalted butter, cubed, and cut it into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea sized bits of butter; keep the butter cold, dont melt it with your hands.

4. Pour in 3/4 cup cold buttermilk and stir gently with a wooden spoon until the dough just comes together; it will be shaggy and a little sticky, and thats ok — do not overmix.

5. Turn the dough out onto a lightly floured surface, pat it into a rectangle about 1 to 1 1/2 inches thick, fold it into thirds, then gently pat again to 1 inch thickness; repeat the fold once more for flaky layers but be gentle so you dont compress the dough.

6. Using a sharp knife or bench scraper, cut the dough into 8 or 9 squares (no cutter needed). Handle quietly and quickly so the butter stays cold.

7. Melt 3 tablespoons unsalted butter. Dip one side of each biscuit into the melted butter and place the buttered side down on the prepared sheet; brush the tops with any remaining butter.

8. Bake for about 12 to 16 minutes, until the biscuits are puffed and golden on top. Rotate the pan once midway if your oven runs hot.

9. When they come out, brush again with any leftover melted butter for extra richness, let cool a couple minutes on the pan so they set, then serve warm.

10. Tip: measure flour by spooning it into the cup and leveling off, keep everything cold and dont overwork the dough for the fluffiest, most tender biscuits.

Equipment Needed

1. Oven (set to 425°F / 220°C)
2. Baking sheet and parchment paper
3. Large mixing bowl
4. Whisk and wooden spoon
5. Pastry cutter or fork (or use your fingertips)
6. Measuring cups and measuring spoons
7. Sharp knife or bench scraper
8. Small saucepan or microwave-safe bowl plus a pastry brush for butter

FAQ

THE BEST BUTTER DIPPED BISCUITS Recipe Substitutions and Variations

• Buttermilk (3/4 cup): mix 3/4 cup milk with 3/4 tablespoon lemon juice or white vinegar, let sit 5 minutes till slightly thickened. Or thin plain yogurt with a splash of milk to equal 3/4 cup.
• All-purpose flour (2 cups): use 2 cups self-rising flour and omit the baking powder, baking soda and salt in the recipe. For a lighter crumb try 2 cups cake flour, but biscuits will be more fragile.
• Cold unsalted butter (6 tablespoons): swap for the same amount of cold salted butter and cut the recipe salt to about 1/4 teaspoon. Or use cold vegetable shortening for extra flakiness, though less buttery flavor.
• Melted butter for dipping/brush (3 tablespoons): use melted ghee or clarified butter for a nuttier note, or use olive oil or a melted plant based spread (same volume) for a dairy free finish.

Pro Tips

1) Keep everything cold, seriously. Grate the butter or pulse it in a food processor so you have little pea sized bits, work fast with chilled hands or even pop the bowl in the fridge for a minute. Dont let the butter melt in your palms or you’ll get tough flat biscuits.

2) Make the layers count but dont overdo it. Fold the dough a couple times and pat gently so you trap air and build flakes, but dont mash it down. Light pressure, quick folds, that’s the trick.

3) Use a screaming hot surface. Preheat a cast iron or baking sheet in the oven and set the biscuits on it so they get an instant blast of heat and rise better. Its an easy upgrade that gives taller, crisper bottoms.

4) Save time later by freezing and rewarming right. Freeze shaped biscuits on a sheet until solid, then bag them. Bake straight from frozen adding a few minutes, or reheat baked ones wrapped in foil with a pat of butter at 325 F for 8 to 12 minutes so they come back soft and flaky.