BUTTER DIPS
These Butter Dips are small, flaky, buttery biscuits. They are great as an appetizer served with preserves, honey, apple butter, or your favorite topping. They don’t have to be cooked in an iron skillet. You can use a baking sheet, too. You can double the recipe and they are great warmed over in the oven or microwave.
Ingredients Need for Butter dips:
All-purpose flour
Baking powder
Baking soda
Buttermilk
Butter
Recipe Feedback: “Closest to my Mama’s biscuits I have ever made! The ONLY biscuit recipe I ever use! Requested often by the grands with sausage gravy, yum!”-Beth
“I just made these biscuits and they are one of the BEST I have ever eaten. My husband loved them!!!”-Marilyn
“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.”-Tanya
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Butter Dips
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup butter or 8 tablespoons divided
Instructions
- 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 finPreheat 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
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Yes, you can use whole milk, Norma.
Closest to my Mama’s biscuits I have ever made! The ONLY biscuit recipe I ever use! Requested often by grands with sausage gravy, yum!
Do you mix the dough by hand, or with a spoon? My maw maw always used her hand and squished lard in between her fingers and she mixed it with the flour and then hand rolled them out and patted them down in the pan. I can’t do them like she did though.
You can do it either way Greg. Whatever is easiest for you.
I just made these biscuits and they are sooo good. I will make them again.
I just made these biscuits and they are one of the BEST I have ever eaten. My husband loved them!!!
How about using self rising flour.
Yes, I think you could use self-rising, Marilyn.
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!
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.
Oh my gosh! That’s a very delicious, flaky and soft biscuits. Want to try it soon. Thanks for the recipe! ^_^
Now that’s a yummy, buttery biscuit.
Yummy !!!! I love biscuits !!!!!!
Debbie Brookins ,R.N. Director of nursing
Sent from my iPhone
These biscuits look perfect! Definitely the ideal base for some biscuits and gravy =)
These look delicious! I have some buttermilk I was planning to use for biscuits anyway… now I know what recipe I’m trying tonight!
Perfect for appetizers!
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!