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BUTTER DIPS

TSLCButterDips

These Butter Dips are small, flaky, buttery biscuits.  They are great as an appetizer served with preserves, honey, apple butter or your favorite topping.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup butter or margarine or 8 tablespoons, divided
 
Whisk together flour, baking powder and baking soda.  Cut 4 tablespoons of the butter into small pieces and work into the flour mixture until mixture is like coarse crumbs.  Add the buttermilk and make into a dough. Turn out onto floured surface and roll to 1/2 inch thick.  Using a 2 inch biscuit cutter you should get about 15 small round biscuits. (If you don’t have a 2 inch cutter, you can use a larger one or a glass, a jar top or anything you can find) Preheat oven to 425 degrees. I make these in an 8 inch iron skillet but you can use whatever you have. Melt the other 4 tablespoons of butter in the skillet in the oven.  Remove skillet from oven and dip the biscuits on both sides in the butter. Place in the skillet touching each other.  Bake at 425 degrees for 20 to 25 minutes until brown on top. Makes 15 biscuits. Enjoy!
 
TSLCButterDips1
 
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31 Responses

  1. I just made these biscuits and they are sooo good. I will make them again.

  2. I just made these biscuits and they are one of the BEST I have ever eaten. My husband loved them!!!

  3. How about using self rising flour.

  4. does anything change in this recipe if you live I a higher altitude?

  5. My reply has nothing to do with biscuits, but I need to tell you about a recipe that I know about that I have never seen printed / thought you may b e interested. Do you have an en=mail address I could send it to ?

  6. I have always dipped both side of my biscuits in butter before baking. My grandma taught my mom that way and she taught me. I thought everybody did it that way!

  7. You can also sprinkle with sesame seeds. Yummy. Pat out and just cut in rectangles but be sur they are touching in the pan.

  8. Can you use extra dough for more biscuits?

    Thanks

  9. Scones are not biscuits. They are closer to a cookie. Biscuits are not sweet they are more like bread. Small bread.

    • As I understand it, scones are often sweet, but not always. From Wikipedia: “The scone is shaped closely like the North American biscuit, and its recipe is almost the same with it as well. Sometimes scones may have raisins, currants, cheese, or dates in them. In the United States, however, scones include more sweet kind of fillings like cranberries, chocolate chips, or nuts.” http://simple.wikipedia.org/wiki/Scone

  10. biscuits are as southern as gravy so there they are yummy,with sausage gravy and eggs and potatoes and butter and jelly..

  11. Here in Australia we also call them scones. You can place them on a floured baking tray and put in the oven we do not butter the bottoms. Dont over mix them, my mother use to use a butter knife to mix them. She made the BEST scones sadly I did not inherit her talent. You can use milk if you do not have buttermilk. You can add more bp if you want them to rise higher. My mother just patted the mix into a round and cut them with a knife then placed them on a tray. Yummy with jam and cream or buttered hot.

  12. Love it … pinned it!

  13. Made these biscuits this morning. They are excellent!!! Printed recipe and will be making them for family and friends often! Thank you for sharing the recipe.

  14. I have tried these twice, the first time I added vinegar to the milk ( I thought that you could add vinegar or lemon juice to make buttermilk, did not have lemon juice on hand) they did not turn out. This morning I tried again and I using buttermilk, they did not rise very much ( I cut them about 1/2″ to 3/4″ thick) not like the picture but they tasted good. If I was to make these again I would cut them at least an inch thick or more and put less butter in the bottom of the skillet the bottoms were hard with both batches. Would it make a difference if I used self-rising flour and left out the baking soda and powder to get them to rise?

    • I never make these biscuits over 1/2 inch thick and they work everytime. Are you using an iron skillet? Your skillet may be too thin causing the bottoms to be hard. Also, your baking powder could be old and this is the reason they are not rising.

    • Make sure the biscuts are tounching. Put them close together.

    • Also, if you work the dough too much they will not rise and will not be as tender.

    • I’ve always used 1 Tbsp vinegar per cup of milk for buttermilk biscuits because I seldom have buttermilk on hand. I doubt very much that that had anything to do with your biscuits not rising.

  15. Oh my gosh! That’s a very delicious, flaky and soft biscuits. Want to try it soon. Thanks for the recipe! ^_^

  16. Now that’s a yummy, buttery biscuit.

  17. Yummy !!!! I love biscuits !!!!!!

    Debbie Brookins ,R.N. Director of nursing

    Sent from my iPhone

  18. These biscuits look perfect! Definitely the ideal base for some biscuits and gravy =)

  19. These look delicious! I have some buttermilk I was planning to use for biscuits anyway… now I know what recipe I’m trying tonight!

  20. Perfect for appetizers!

  21. These look great! I keep trying to explain what biscuits are to my friends over here in the UK, but to no avail. To them biscuits are cookies! I’ll have to make these and show them what real biscuits are!

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