Butter Dip Buttermilk Biscuits Recipes

BUTTER DIP BISCUITS (A.K.A. BUTTER SWIM BISCUITS)

Steps:

• Preheat oven to 450F degrees. Spray a glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
• In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish.
• In a medium bowl, mix together the flour, sugar, baking powder and salt.
• Pour in the buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
• Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
• Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
• Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
• Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!

BUTTER DIP BUTTERMILK BISCUITS

Steps:

• If you do not have buttermilk, you can create a buttermilk substitute with 1 3/4C whole milk and 2Tbsp vinegar. Just pour vinegar into the milk and let sit while you mix the other ingredients. Milk will be slightly chunky. Dump everything in the mix.
• Preheat oven to 450deg.
• Place butter in 8X8 baking dish and put in oven to melt (or butter can be melted in the microwave and poured into baking dish). Remove when butter is melted.
• In medium mixing bowl thougherally combine dry ingredients.
• Add Buttermilk (or buttermilk substitute).
• Mix gently until ingredients are loosely mixed. Lumps are ok. It will look a hot mess, that's fine!
• Pour mix into 8X8 pan, spread to edges of pan. Do not mix with butter, allow the butter to run over the top of the mix. Again, Its fine that it looks like a mess!
• Bake 20-25 minutes or until a knife comes clean out of the biscuits. Cool slightly, cut into squares and serve as desired.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

BUTTER DIP BUTTERMILK BISCUITS RECIPE

Steps:

• Directions Preheat oven to 450F degrees. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave. Put melted butter in an 8×8 baking dish. In a medium bowl, mix together the flour, sugar and baking powder. Pour in the buttermilk. Stir until a loose dough forms. Batter will be sticky. Pour biscuit dough into baking dish (right on top of the melted butter.) Spread it out with the back of a spoon or a butter knife or your hand. It will not be perfectly even. Some of the butter will run over the top of the dough, that's perfectly okay. Bake for about 20-25 minutes, rotating dish once during baking. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch Slice and serve with butter NOTE: If using unsalted butter (as shown in the video), be sure to add 1 tsp. salt.

BUTTER-DIPPED BISCUITS

Steps:

• Heat oven to 450°F. Heat butter in square pan, 9x9x2 inches, in oven until melted.
• Mix flour, sugar, baking powder and salt in medium bowl. Add milk; stir with fork about 30 strokes or just until soft dough forms.
• Turn dough onto well-floured surface. Roll dough around to coat with flour. Knead lightly about 10 times. Roll or pat into 8-inch square.
• Cut dough into 9 strips with floured knife. Dip each strip into melted butter, coating both sides. Arrange strips close together in pan.
• Bake 15 to 20 minutes or until golden brown. Serve hot.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

BUTTERMILK BISCUITS

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flours, baking powder, baking soda, salt and sugar.
• Using a pastry cutter or fork, quickly cut butter into flour mixture until it forms pea-size crumbs and is uniformly mixed. (For flaky biscuits, you want the butter to remain cold.) Make a well in center of mixture and pour in buttermilk. Stir together until it just forms a moist, slightly tacky dough.
• Turn dough out onto a lightly floured surface. Knead 2 or 3 times, then pat out into a 3/4-inch-thick round. Using a 2-inch round cutter, cut the biscuits. Do not twist the cutter; doing so prevents proper rising. To prevent sticking, dip the cutter lightly in flour between biscuits. Also, do not reroll scraps, but pat them together and cut into rounds. Transfer biscuits to baking sheet.
• Whisk egg and milk together with a fork. Generously brush egg wash on top of each biscuit. Bake until brown, 15 minutes. Serve hot.

OLD-FASHIONED BUTTERMILK BISCUITS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Combine the buttermilk, oil and sour cream; stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake at 400° for 8-12 minutes or until lightly golden brown. Serve warm.