Butter Dips 32.000

Deb Lindsey for The Washington Post

Aug 11, 2017

These old-fashioned biscuits get their name because they bake in melted butter, creating a golden brown bottom crust.

To read the accompanying story, see: How a 50-year-old community cookbook became a mainstay in almost every Cajun kitchen.

32 sticks

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 32 sticks

  • 5 tablespoons (1/3 cup) unsalted butter
  • 2 1/4 cups flour, plus more for the work surface
  • 1 tablespoon sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 cup whole milk


Preheat the oven to 400 degrees.

Place the butter in 9-by-13-inch baking dish; let it melt in the oven, then remove from the oven.

Meanwhile, sift together flour, sugar, baking powder and salt in a mixing bowl, then add the milk. Stir slowly with a fork until the dough just clings together.

Generously flour a work surface. Transfer the dough there, and dust lightly with flour on both sides. Gently knead about 10 times, then roll out to an 8-by-12-inch rectangle that’s about 1/2 inch thick.

Cut the dough in half lengthwise, then cut crosswise into 16 equal strips.

Working with one strip at a time, use both hands to pick it up and dip it into the melted butter in the pan, coating both sides. Arrange all the strips close together in the pan as you go. Bake (middle rack) for 20 to 22 minutes, until golden brown.

Serve hot.

VARIATIONS (4): Add 1/2 cup grated sharp American cheese to the dry ingredients. Add half a clove’s worth of minced garlic to the butter before it melts in the oven. Sprinkle sweet paprika, celery seed or garlic salt over the butter dips before baking. Add 1/2 cup minced chives or parsley to the flour mixture.

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Recipe Source

Adapted from a recipe in “Talk About Good!” by the Junior League of Lafayette, La. (Favorite Recipes Press, 1969 edition).

Tested by Jessica Weissman.

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