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!
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Filed under: Butter Dips Tagged: | appetizers, baking, biscuits, Breakfast, brunch, butter dips, butter or margarine, cooking, dinner, easy recipes, Entertaining, food, recipes, southern lady
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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!
Perfect for appetizers!
These look delicious! I have some buttermilk I was planning to use for biscuits anyway… now I know what recipe I’m trying tonight!
These biscuits look perfect! Definitely the ideal base for some biscuits and gravy =)
Yummy !!!! I love biscuits !!!!!!
Debbie Brookins ,R.N. Director of nursing
Sent from my iPhone
Now that’s a yummy, buttery biscuit.
Oh my gosh! That’s a very delicious, flaky and soft biscuits. Want to try it soon. Thanks for the recipe! ^_^
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.
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.
Love it … pinned it!