Pour the biscuit dough into the prepared baking dish with melted butter and evenly spread with a spatula. It’s A-Okay if some of the butter seeps onto the top of the biscuit dough.
Use a butter knife and cut the dough into 9 or 12 even squares. Bake in the oven for 25-28 minutes (if using 8×8 pan) or 18-22 minutes (if using 7×11 pan) or until the tops are a light golden brown.
Remove from oven and let cool for 5 minutes before cutting and serving warm.
Notes
Leftover butter dip biscuits should be stored in an airtight container at room temperature for up to 3 days, or can be stored in the fridge for up to 1 week.
Butter swim biscuits are also freezer-friendly and can be frozen for up to 3 months.
To freeze, let the butter dip biscuits cool completely after baking. Transfer to a freezer safe airtight container or place in a single layer in a freezer bag, and freeze for up to 3 months. When ready to eat, thaw them at room temperature or microwave single biscuits for 30 seconds at a time or until warm.
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